Home Made Plum Liqueur
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- čas přidán 8. 09. 2012
- Making Plum Liqueur at home is simple and easy. It takes very little time in the kitchen and needs to be left for a couple of months before it's ready. If made when plums are in season, mine crop in August, it will be ready for Christmas to round off an evening with friends / family or to be given as a gift.
Filtering can be done through muslin cloth.
I used a 2 litre Kilner Jar
You can get liqueur bottles here: www.lakeland.co.uk/15586/Prese...
Just bottled and tasted my first attempt....my verdict....wonderful !!!
Result!
Very excited to try this!
Just finished up my batch and it is amazing! Thanks for the tips here! I've passed your video around to many friends and it has been an absolute HIT!
Glad you liked it
Work with a Polish bloke who swears by "The plum." We always ask him to bring us back a bottle.....but every year he returns to England
.....nae liqueur in sight. Must be tasty stuff!!
Yeah, must be smaczny 😁 as I think they might say. I'm just trying to remember the Polish for plum, śliwka, 🤔 I think. Must try harder, I'm trying to learn Polish at the moment. Maybe I try speaking it when I finally get round to making another vid, it's been a while. I wonder what "bring them back a bottle you tight **** is in Polish 🤔
Nice heading out to pick some plums now, thanks for the simple video.
We did this last year and it was excellent, so currently doing it again with fruit off of our tree, thanks for the great recipe.
I made this last year and gave it to all of my family for Christmas! It was a hit! Doing it again this year! Thank you for the great recipe :D
+8th Note Music Studios Thanks for the feedback. Glad it went well
From NC in the USA, nice job! Gonna make mine tomorrow, thanks!
Excellent Video...
Thank you for sharing this.
Thank you! And best wishes. I think your videos are very well presented and well produced. They have encouraged me to get back into homebrewing, something I dd as a boy with my late father.
Yes thanks. Very sure. Repeated it in the same kilner jar this month.
I take my hat off to you, I didn't see the possibility for a pun in the title. Nice work.
Great recipe
Thanks for this vid, we have made this same recipe for 2 years in a row we also have the same plum tree type. I am here to tell you it is every bit as good as he says it is. Me thinks I will go get a spot of it and enjoy.
Thanks. You're very kind.
Thanks for that. And yes...I think a hint of tarragon would work. Will give it a go.
I tried the recipe. Superb!. Thank you so much. Bottled in small Kilner bottles. Looks and tastes super. Dusky rich and sweet :)
Thanks. I hope it turns out nicely for you.
This was very nicely presented. Thank you
Cheers
Thank you. No matter what you get your hands on to filter it, you will probably find that time will add its own clarification as the liqueur settles in the bottle forming a cloudy sediment. So, you could add a step of leaving the liqueur in demijohns or another sealed container for a year before bottling off the crystal clear liqueur. Other than that, the finer the filter, the sooner it clogs with use, so you may prefer to use a process that forces the liqueur through.
I'd think so
Quite possibly, but not necessarily in a bad way. I like the way flavour develops over time. I've kept it for a good few months before now.
brilliant. thanks.
Hi, the vid looked so good, I tried it as shown. After about 1 week I find the sugar solidified at the bottom of the jar. Do I leave it like that for the prescribed duration or stir it with a spoon? Agitating the jar didn't help.
Great video! What kind of filter was that? I'd love to know the product of funnel plus filter.
Thanks, started mine today, fingers crossed lol
Hi. First time I've subscribed to any CZcams channel. Just done it with brew tube to say I like your delivery and honesty. Keep it up!
Thank you
this is an excellent video
sounds yummy
It certainly is.
Did you buy plums or do you grow your own? We had a bumper crop this year (as well as two kilner jars, we have a 5 litre brew-bucket filled to the brim with the liqueur mix, not to mention 26 jars of spiced plum butter)
What brand of dark rum do you recommend?
Mr BrewtubeUK I have access to high octane corn whiskey if you get my meaning. Would this be a good replacement for the vodka/alcohol for fruit? ...I was thinking of a Peach Strawberry mix for fruit as well. Thoughts?
Last night I strained my first big batch of this liqueur. It tastes brilliant. I followed your recipe and method. The hardest part was waiting! Although I did dip a ladle into the jar a number of times while it steeped over the past couple of months, I wanted to keep tasting it LOL :D It's turned out very, very tasty :)
Glad to hear it. Cheers!
I have alcohol at 95° and dark rum at 40°. Do you think the final liqueur could be too much stronger? what would I do instead?
@whatsbrewinguk I bet the cherry liqueur was good. esp with the rum. Have you made a video of it?
Are those strengths in proof or abv?
Just found out my jar seems to leak a tiny amount (we are talking drops) every time I shake it. Do you think this will make the batch/alcohol go off when I come to bottle it in 2 months time?
Do you discard the plums?
I'm making this with early transparent gage instead. Probably about 6lbs work of them. Leaving them for 3 to 4 months rather than the suggested 2 will ... create more alcohol ? Or ruin the batch ? Im such a beginner. Also any tips to making it crystal clear at the end? Ive watched a few things about adding tablets etc ...
Just tasted mine and it's lovely. I am looking into doing another batch to have at Christmas. I was thinking of cherry but cannot get hold of any atm. What other fruit do you thing would suit this recipe?
LOL - serious question though. What about Schnopps? How is that prepared?
Yes black pepper does go with strawberries. I will do that as well
Nice editing!
I can't wait to make this recipe. Can you please tell me how much liqueur this recipe makes?
I'll do it. Good video by the way.
Thank you
Ok ta, what size kilner jar?
Hi Have just tasted the one I made in August .... wow did exactly what you said and it is perfect cheers x
Excellent. Glad to hear it.
Are you sure the quantities are correct ? looks a lot of final liquid for 500ml of vodka and 100ml of rum
I'd think it'd be worth trying the corn whiskey, is it fairly neutral in flavour?
I'm no connoisseur when it comes to rum, so I couldn't advise one against another. I just used what I had in: Lamb's Dark Navy Rum and it worked very well.
Just made mine ready for Christmas. Hope it works, the plums weren't very ripe & only had granulated sugar to hand.
Where did you get such a large funnel?
Is that 2lbs of plums before or after stoning ? Thanks
Did the same type of thing and used rum/vodka etc....but used cherries etc...so simple to make but well worth it....nice in them cold months..:)
This dude is awesome!! Big Up Bro
Cheers
It looks like you have more liquid then the 500ml of vodka and 100ml of rum. When i tryed this my jar wasnt filled to the top like yours was. Did you add anything else?
Brilliant. Looks delicious. One question. If I make this, bottle it after the 2mths. Then I open the bottle after a further 2mths, will the taste be affected? Thanks for the videos. Love em.
My jar is 106 oz and I thought it was smaller then your jar but maybe Im wrong, let me know if you can , Thx.
I plan on making this when I hit the grocery store next. When it's finished steeping, could I let it age in some 2 litre oak barrels I own? Do you think that would add another element of flavour, or ruin it?
A.J. Smith Sounds a nice idea. Let me know how it turns out
My fruit hasn't sunk, its floating at the top, is this ok?
This looks delish. Does it matter what type of vodka is used? Would it be worth using an expensive brand like Absolut, or would just a Tesco own brand do?
I used a supermarket branded vodka, just avoid anything sold from the boot of a car or with a purplish colour, they tend to meet the remit in blind tastings.
Quality video as always. :)
have you any more recipes using raspberries, apricots or peaches ?
None that I've tried. The nearest is my Amaretto with apricot stones.
Hi! Can the plums be previously frozen or do they have to be fresh?
Frozen is fine
What did you do with the plums after bottling the liqueur? Can you make jam with it or would the alcohol in the plums pose a danger while heating up on the stove?
Not tried that, but seems worth a go, the alcohol would just evaporate. Maybe take care not to get a naked frame near the top of the pan though.
@@BrewTube Will try this and shall report the result. Thanks!
how long does this last for, also can this be stored in cabinet.
Years if you make enough
Hey is it ok to just use vodka without the Brady or rum ???
Richy Justy yeah, different, but still good.
How would it work using brown or natural cane sugar? Would the proportions be the same & how would it affect the flavour? Love the video btw, I have 2 plum trees in my garden & look forward to making my own liqueur this year! :)
I think it would work well keeping the same proportions, the brown sugar would add a welcome depth of flavour.
Question: there’s got to be something one could use that leftover fruit for, right? I’m thinking dessert garnish of some kind! Or a chutney-like preserve…….
I used a 2 ltr Kilner jar. Mine was from Ikea, product code 600.658.66. Home brew shops have them too.
Yes, plums should be in season around now, depending on your location.
What plum variety did you use?
markman63 victoria
I think my question was already answered. Its about burping. I used a jar like you did, if I burp, should i just open it or open and stir? I moved it to a better a spot in my garage and I know you said to "agitate", so I was gently shaking one jar and noticed a tiny drop of juice and heard a slight hiss...then I put them away. That's why I was wondering about the burping. They wont explode will they? Sorry, I'm not a scientist!
+Mark Frazer I would be concerned if there is a build-up of gas in the jar, I don't know if they could withstand a build-up of pressure. With the high alcohol level, I've never had spontaneous fermentation in my jars, was it warm in your garage? I'd be tempted to move them to a cooler place, or "burp" them as you have done if the build-up is persistent.
What size is the kilner jar?
2 litre
What if I leave the plum in 38% vodka for one year? Will it rot?
Not necessarily.
NEED TO ASK YOU YOUR OPINION ON LIQUORS TO USE FOR PLUMS; IS IT JUST AS TASTY TO USE VODKA VS BRANDY OR EVEN GIN IN THIS RECIPE? DOES A HIGHER RATED ALCOHOL, EVEN TEQUILA NOT NEEDED TO MAKE THIS TASTE TOPS?...I GUESS WHAT I AM ASKING IS WHAT IS THE BEST SPIRIT/SPIRITS MIX TO USE FOR THIS?...HOPEFULLY, USING REGULAR VODKA IS OKAY, AND THIS IS WHAT I PUT IN MY LATEST BATCH, SIMILAR TO YOUR RECIPE.......TKS..
Could use any. Gin and brandy will impart an extra flavour, vodka will allow the plum flavour to stand alone. If you want more body after tasting it at the end, you could always add a little dark rum, but it depends on your personal taste. So, yes, regular vodka is good for this.
I'd love to, but I'd need to get a licence to distill spirits in the UK. I'd love to try some. I wonder if you can get it in the UK. Perhaps a holiday to Germany is in order :)
Please let us know if Water is added at any point during the process.....
It is not added, any extra liquid is from the plums
Thank you so much for emailing back - you timing is great, I picked up my plums today :)) - You are a real gem for sharing this with us all!
Thank you.
Sorry for slow reply. I think the jar I used holds 3 pints / 60 fl.oz. / 1700ml
Schnapps, as I understand it, is a spirit, distilled from fermented fruit, but I think Schnapps is also used to refer to (esp in the USA) a sweetened spirit flavoured with fruit, much as I have made here. I think the spirit is usually grain spirit, the level of sweetness may vary widely from no added sugar up to what I have added, but that's just a guess. Many will argue the meaning of the word, it'll vary by country, but I believe the original is simply a distilled spirit from fermented fruit
Do you choose the very ripe plums or the just ripe plums? I've made more plum jam than we can ever eat this year - plum liquor sounds much more interesting....
Mostly they are very ripe and fragrant, but there will be some that aren't as ripe.
When you finished filling you said leave in a dark place for two weeks but when you came back you say after two months !
Would a juicer work instead of the straining the fruit? Has anyone tried this?
peter tumminaro I've not tried it, but I think there may be a risk of the liqueur being cloudy. On the other hand, you may well get more liqueur and more plum flavour. Let me know if you try it.
You should leave a plum halve in the jar for look and for extra taste...the plums must taste great now btw
Wow this looks really tasty. BTW I saw you on "Super Srcimpers Jubilee Edition" this afternoon on TV. I nearly fell of my chair when I recognised you. Good work. How did you manage to get that gig? Spotted on CZcams? Anyway you came across really well as usual.
Wow- the best vid.. Today I de stoned and crushed 30lbs plums finished weight, with 5 Camden tabs, 1pint-2 tea bags brewed, 9 pints RO water, 17g of pectolase. 2 days yeast and sugar. Would you have any suggestions at all on plum wine? Many thanks ..
my wife likes to serve a slice of plum in each glass, but it then isn't clear. I use Santa Rosa plums when we make ours, and much less rock sugar. I have to try adding rum thought, we don't do that. we have also used sliced lemon/lime with the rind removed. Also the same thing can be done with strawberries! in much less time.
You said 100 ml of brandy which is 3.5 oz. The amount of brandy in your measuring cup looks like a lot more than 100 ml. Can I use more than 100 ml?
You certainly can
Thanks. Are you supposed to stir it so the sugar doesn't settle on the bottom? How often should I stir it? Will that stop the fermentation?
Gently agitate the jar every few weeks. There should be no fermentation; the alcoholic content is from the spirits added.
OK thank you. I can't wait to try it. Good way to use plums from my tree.
I hope it turns out well for you.
Vannakkam thala..how to. Make alcohol ..
Yes, I got a message via CZcams from an exec. Thought it was a wind-up at first. Hope you liked Superscrimpers.
Can you make this from frozen fruits please get back as soon as possible thank you
Edna sole yes you can
I'm doing it with the seed in the plums. It does not hurt to leave them in.
True
hi,what`s the alcohol %
It's tricky to say. It will depend on the amount of juice from the plums and the strength of the spirit used. I think my yield was 1000ml. I used 500ml of 40%abv unflavoured spirit and 100ml of 40%abv dark rum. That should make the resulting liqueur 24%abv, assuming that the concentration multiplied by volume of the original spirit used equals the concentration and volume of the final product. So depending on your yield, roughly, your final strength will be % strength of spirits used multiplied by the volume used then divide this by the yield.
Thanks, but if you meant it sarcastically, I see your point: a bit of a sound sync problem at the beginning of the vid after uploading. One day I'll work out how to avoid such sound sync problems with CZcams.
Do I need to burp it at all?
alex cassady It's not compulsory, but be my guest.
I can also heartily recommend my wife's recipe for spiced plum butter as a condiment. There's a video for it on youtube under my other username: Leo James, but you should be able to find it easily by searching for "spiced plum butter"
If you don't tell anyone no one will know ;) There is also the bribary method of supplying anyone who does know :) In newzealand it used to be illegal too but in the end there were so many people distilling that it became legal.
Not a bad idea. Another video for another day perhaps.
we make this in Germany but we had all seasonal fruits vodka and dark rum we use it at Christmas time it's called Rumtopf Wednesday 15th June 2016
yes, Rumtopf is quite well known in the UK especially a few decades ago.
I have a Vitamix...
I'm going to puree the fruit and strain that in a coffee filter to get even more juice out of the plums... then I'll eat the plums later...
Waste Not Want Not
I'd Plum Liqueur!!
Many thanks. I shall give this a go. BTW, what size kilner jar should I use - 1ltr or 2ltrs?
Why use ml when measuring sugar? Why not grammes? Please keep the units the same.
However good video
A fair question, I will endeavour to keep units consistent and fight the urge to be silly and make the next video stating: use a large handbag's worth of plums... 😁