Lime/Lemon Vodka Wash
Posted: Thu May 12, 2011 5:15 am
I keep a keg of this finnished vodka for the girls. It's cheap and easy to make if you or your neighbour have citrus trees, and very tasty to boot. 8-)
Recipe;
4 litres of lime or lemon or lemonade fruit juice and pulp. (about a bucket of fruit)
7.5 kg white sugar
double handfull of fresh green shoots from the lime tree
double handfull of barley or any other whole bland grain for nutrients
4 tsp dap (diamonium phosphate)
4tsp sodium carbonate to lift the ph .
Method;
Peel the limes/lemons and all all the meat inside to a food processor, pulp. Add to a 40l fermenter with a couple handfulls of the skins and some leaves.
Invert the sugar on the stove by boiling in water with 1/2 cup of pulp/juice for 1/2 an hour.
Throw the grain and other ingredients in and top up to the 40l mark.
Add a good yeast like 1118 or a distillers yeast
This can take a while to ferment because of the acid level.
Once down to .990 put in the still and strip off collecting all down to 20% or so.
Save and use the hot backset from the still to melt another batch of sugar.
Once cool, add this back to the yeast dregs in your fermenter and top back up to 40l, it'll take straight back off.
Strip again and dispose of the spent wash.
Take the strip which should be around 16-18l at 40-50% and do a slow spirit run amking tight cuts. I do it in a potstill to allow the full flavours to come through, but you can do it with whatever equipment you have.
This will give you a full flavoured vodka ready to drink straight off when watered back down to 40% with bottled spring water :)
Brilliliant with lemonade and bitters or lime cordial or just with lemonade or soda.
Recipe;
4 litres of lime or lemon or lemonade fruit juice and pulp. (about a bucket of fruit)
7.5 kg white sugar
double handfull of fresh green shoots from the lime tree
double handfull of barley or any other whole bland grain for nutrients
4 tsp dap (diamonium phosphate)
4tsp sodium carbonate to lift the ph .
Method;
Peel the limes/lemons and all all the meat inside to a food processor, pulp. Add to a 40l fermenter with a couple handfulls of the skins and some leaves.
Invert the sugar on the stove by boiling in water with 1/2 cup of pulp/juice for 1/2 an hour.
Throw the grain and other ingredients in and top up to the 40l mark.
Add a good yeast like 1118 or a distillers yeast
This can take a while to ferment because of the acid level.
Once down to .990 put in the still and strip off collecting all down to 20% or so.
Save and use the hot backset from the still to melt another batch of sugar.
Once cool, add this back to the yeast dregs in your fermenter and top back up to 40l, it'll take straight back off.
Strip again and dispose of the spent wash.
Take the strip which should be around 16-18l at 40-50% and do a slow spirit run amking tight cuts. I do it in a potstill to allow the full flavours to come through, but you can do it with whatever equipment you have.
This will give you a full flavoured vodka ready to drink straight off when watered back down to 40% with bottled spring water :)
Brilliliant with lemonade and bitters or lime cordial or just with lemonade or soda.