Delicious fruit liqueurs are easy to make. All you need is to complete the recipes needed in making fruit liqueurs. Actually, in making fruit liqueurs, there is no need to give separate recipes for each fruit of your choice because the same process may be used for all suitable fresh fruits. So following the lists of the most suitable fruits for liqueur-making with the amounts usually given to produce sufficient flavor (though not enough juice are sometimes produce), you can make two bottles of liqueur using one bottle of brandy. However, if not enough juice is produced from the amounts of fruit given, make up the amount required with boiled water, considering that half a pound of sugar occupies the space of a quarter-pint while one pound occupies half a pint space and so on. Clearly, all these liqueurs will have a spirit content of 40 proof which is already a high spirit content. As you shall be using 80 proofs of spirit, you could make two and half bottles by using a little more juice, a little more water and an ounce of two more sugar and still have a product of 32 proofs, which is a nice spirit content.

Before going on to the recipes, remember that a homemade wine usually has an alcohol content of fourteen percent by volume and is about 24 proofs of spirits. Such a wine will keep well because this amount of alcohol is usually high enough to destroy souring yeast and the bacteria which cause vinegariness that immediately comes in contact with them. This will be seen that a nice percentage of alcohol acts as its own preservative. The alcohol content of commercial wines rarely exceeds twenty percent by volume and is about 35 proofs of spirits; more often they range between fourteen percent and nineteen percent by volume and have 24 – 33 proofs of spirits respectively, which is a high percentage of alcohol. Clearly, then, you could very well dilute the 70 proof gin (forty percent by volume) to 35 proof (twenty percent by volume) by making one bottle into two bottles and still have a very strong sloe gin. Whisky and rum could be similarly treated, while brandy might well be diluted even more owing to its higher spirit content. Bear in mind that it would be unwise to reduce the proof to below 30. Thus, it is a good idea to make one bottle into two as the recipes advice or make half a bottle into a whole bottle by using half of everything in the recipes. You could make three or four bottles from one bottle of the spirit if you were planning to use it up fairly quickly, such as at a special party or over the three day Christmas. Naturally, you could dilute the flavors of the spirits you are using, provided you add the flavors of spirits you choose to counter-balance this. The commercial spirits mentioned above are rarely drunk meat. Whisky is usually diluted with water or ginger of soda while rum is often diluted with peppermint or orange cordial. Gin is usually diluted with lemon or orange cordial to make the popular gin and orange, etc. Usually, the spirit is diluted to one-third of its volume.

Since the amount of volume has been doubled, the alcohol content has been reduced by half-twenty seven percent by volume. If you get fifty-four percent of alcohol, you can use two bottles of wine and one of gin and get 3 bottles of a product containing eighteen percent. It is important to understand the process of wine and liquor making. When two bottles of wine at 14 percent of alcohol are put together you can have twice as much wine still at 14 percent.

If you happen to have some home-made sloe wine, damson wine, orange wine, cherry wine or somewhat home-made wine, you may employ one bottle of the spirits to make more than two bottles of cherry brandy, sloe gin or whichever you have in mind.

The following recipes produce wines which are neither sweet nor dry; if you like a slightly sweet wine, you can increase the amount of sugar given in the recipes by half. On the other hand, if you like wines drier than average, you can reduce the amount of sugar by half. In the recipes called liqueurs, the amount of sugar should remain as in the recipes. Note: As the bottle is the means of measuring your materials, remember that a bottle is a bottle and half a bottle is half a bottle. A bottle – the recognized standard wine bottle or the bottles containing spirits-hold five gills; this is one gill more than a pint. Many bottles containing imported wines hold one pint. Because you will be making exactly two bottles from one bottle of the spirit you are using, be sure to- at the second bottle you use – holds the same amount as the bottle of spirit you are using. So, if you are using White Horse whisky or Booth’s gin, try to use a similar second bottle. CHERRY BRANDY LIQUEUR 1 1/2 lb. black cherries, 8 oz. white sugar, 1 bottle brandy, 8 blanched almonds (these are usually added, but personal tastes must decide.) 1.Wash the cherries and let them drain. Pour the brandy into a four-pound Kilner jar, then stone and halve the cherries carefully and add them to the brandy. Add the almonds if you like them. 2.Screw down tightly and put in a cool, preferably dark place for six to eight weeks. Give the jar a good shaking twice a week. Strain and squeeze and put the liquid into a smaller jar then put away as before and leave to clear. Then pour or siphon into two wines bottles-putting exactly half into each. Then boil the sugar in one pint of water for two minutes. When this is cool, fill the bottles to within one inch of where the cork will reach. Shake well to ensure thorough mixing. Seal and keep for one month.

In addition wines more suitable for mixing with port and other high alcohol red wines are: Elderberry and all red wines whether made from one fruit or a mixture of fruits, and a mixture of fruits and grains such as wheat or maize. You can mix white wines or the paler-color ones made from such fruits as raisins, raspberries, loganberries, red or white currant, etc. with port or high-alcohol white wines. Remember, the mixing of port with spirits should be confined to one bottle of wine to the bottle of port only if they are required for keeping. Two to one mixing may be practiced if it is intended to use within three to four days.

Helen Curie has been a practicing wine-maker for years. She’s discovered the tricks to picking out the perfect combination of ingredients to obtain the best tasting wine. Using her information, anyone can learn how to easily make wine that tastes fantastic. To learn more aboutmaking homemade wine, follow the link.

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