Pearing Down

Friends, countrymen, boozehounds, lend me your ear. I promise to give it back soon. 2 weeks ago I began my Pear and Ginger Liqueur project and today I strained and bottle it. For two weeks I let the following sit in a large sterilized glass jar :

1 liter of vodka
4 pears sliced with the skin and pits, two bosc pears and two red pears
1 2inch piece of Ginger, peeled and sliced
the peel of one lemon

Today, I strained out the solids through a fine sieve. I filtered the liqueur twice more, once through a coffee filter (as seen above) and once through a double layer of coffee filters. The coffee filters should always be wet first so they do not soak up too much of your liqueur. I then added 1 cup of sugar syrup* and then poured the mixture into 750 Ml bottles with caps. They will ages for 2 months more before they will be truly ready to drink. But can I wait that long? Well I will bloody well have to. It shan't taste so good before then. The taste now is quite sweet and cloying but the sugar will mellow over time and it will quite nice (hopefully)

* My sugar syrup is made from equal sugar to water. I usually mix up 2 cups of water and two cup of sugar and heat them to a boil stirring until the sugar dissolves. What I don't use for my liqueur making I will use later in cocktails. It stores nicely in a glass jar in the fridge.

Liquid Diet

Off Beat a Zane, Friends. I would really love to make my own alcoholic beverages from scratch. Short of being a bootlegger, there are relatively few options:

1. Wine making - way too labor intensive. It requires hundreds of dollars worth of machinery including a grape press. What ever happened to the old purple feet method?
2. Beer making - cheaper, but still required an equipment and accoutrement investment. Also my wife is not a big beer fan so I would be stuck with way too much liquid.
3. Liqueur making - aaaaah! That's the ticket. All it requires is vodka and/or everclear, water, sugar and some fruit or herbs to soak in it.

I have started 3 different liqueurs: Limoncello, Pear Ginger Liqueur, and Grape Liqueur (which I call Grappa-port). The grapes actually came from our backyard. Unfortunately for people like myself who are short on patience, this process takes months. -sigh- I hope they come out. The one that I am most confident of is the Limoncello because it is relatively foolproof. You soak lemon skins in vodka and everclear for 40 days, then strain, add a sugar syrup, and let mellow for 40 more days to develop the taste and to make it more smooth. My only concern is whether or not I got too much pith on the lemon peels when I peeled them which could cause the liqueur to develop a bitter taste. Oh well, only 32 more days until I find out. Rest assured, friends If any of these turn out I will surely be posting the recipes.

Ta.