StillSmart

Happy Holidays to you and yours FS

AM

I have shared this LINK with a few people here previously.......... hope this helps you with your nukin pleasures... and experiments....

http://www.danish-schnapps-recipes.com/index.html

Happy Stillin

FS

OK,
Absolutely no apologies for awakening this thread from its slumbers.
I have been there,worn the t shirt,and sing its praises.
A new twist that I have tried,it may work for you,and ring your bells as it did mine.
So I took 1000mls of fairly neutral neutral,@ 65%ABV,large necked jar,40'ish grams of old,cleaned up whisky barrel stave pieces,and nuked it to boiling point.
And let it cool down.
Four times.
WITHOUT A CAP.
Result was 600ml @ 55%.
What a loss of alcohol! and I know it is not as simple as the comparative loss of 27 years aging in an oak barrel,(do the maths at 2%/ year).
The taste?
Probably the best spirit I have ever produced,the sole reason I am tapping this out to share with you as dawn breaks,and I really must go grab a few hours sleep.
Maybe just one more as the birds are sitting on the roof now,singing their socks off,and I need some sleep...
Robert.

ButterScotch Nukins

Was looking to make something for the holidays that could be enjoyed by most adults... or given as a gift... this is the first one i am sharing...


Holiday ButterScotch Vodka


750ml of clean neutral/vodka at 40 to 45 abv

22oz of "Premium" butterscotch hard candy ... i used Brachs


Put the candy in a quart mason type canning jar..

Pour the neutral over it... :roll: (for you instruction sticklers take the candy out of the plastic wrappers please...)

Nuke it in the jar, open no lid... for about 2 minutes then screw the lid on. (Just getting it warm to help melt the candy)

Shake it occasionally till the hard candy has melted.

Let it cool.

Nice clean tasting butterscotch drink for the holiday season... :thumbup:

It's good straight up, on the rocks or even in coffee...

Happy Stilling

FS

and KEEP ON NUKIN !!!

If ButterScotch hard candy is not something available in your area it maybe called by another name ...

here are a few links for butterscotch recipes:

Old Fashion Butterscotch Recipe to see it you have a candy like this in area...

http://dessert.food.com/recipe/buttersc ... ndy-154816 http://www.food.com/recipe/hard-butters ... andy-77601 http://dessert.betterrecipes.com/butter ... candy.html http://allrecipes.com/recipe/butterscotch-candy/

http://www.simplyrecipes.com/recipes/ho ... terscotch/ this is a sauce i think

have fun and ENJOY!

FullySilenced wrote:If ButterScotch hard candy is not something available in your area it maybe called by another name ...

here are a few links for butterscotch recipes:

Old Fashion Butterscotch Recipe to see it you have a candy like this in area...

http://dessert.food.com/recipe/buttersc ... ndy-154816 http://www.food.com/recipe/hard-butters ... andy-77601 http://dessert.betterrecipes.com/butter ... candy.html http://allrecipes.com/recipe/butterscotch-candy/

http://www.simplyrecipes.com/recipes/ho ... terscotch/ this is a sauce i think

have fun and ENJOY!

maybe the last link looks better to make caramel voddy
il have a do with this
thanks fs

This has got to be some coincidense, I was making my version of an Irish cream (baileys) type of drink last night, and i didn't want to add sugar. How i done it was 800ml of already nuked (bran/malt/mollases) whisky,added 10 werther originals and melted them in the micro.then procceded with my (well not mine)
vino's cream base with coffee-mate and added to taste and look.Its not as thick as baileys, but it was nice, so nice i got none left. The Daughter liked it so much she took the bottle home. Iv'e got to learn to do my chemistry in private.

Also the kids, like the old fashion cola-cube sweets nuked vodka as shots. too sweet for me. but the smell takes me back.

Cheers B_D

Holiday Spirits or on my mind...

Cinnamon Schnapps

• 44 fluid oz distilled water
• 8 oz sugar (about a cup)
• 4 fluid oz white/light corn syrup (a half cup)
• 1/4 fluid oz cinnamon oil (half a Tablespoon)
• 2 tsps food-grade glycerine
• 8 fluid oz 190 proof neutral or PGA
• 1/4 tsp red food coloring (Optional)

Add corn syrup, sugar, and 16 oz of the distilled water to a saucepan over medium heat. Once the sugar begins to dissolve, CAREFULLY add the cinnamon oil, stirring occasionally to ensure the sugar dissolves completely. Bring to a simmer over medium heat and continue to simmer for 5 additional minutes whisking occasionally to ensure that the oil integrates into the sugar syrup completely. Take the syrup off the heat, stir in the remaining 28 oz of water along with the glycerine, and check to ensure that the temperature is well below 172F before adding the grain alcohol (the lower the better befow 100f). Add food coloring if desired and store in a glass bottle or drink it NOW!!!

Have Fun and Happy Stillin

FS

KEEP ON NUKIN

Today, I opened a jar of my AG wheated bourbon... it was based on Pappy Van Winkles grain ratio... I aged it in a new charred barrel for 4 months. I decanted it and put it in glass with 1 ounce of washed JD chips per quart... I nuked it three times and put it up for 6 more months in a dark cool closet.

It turned out very nice to this point... there is not a bite in a half gallon... smooth bourbon taste.

It's something I will do again..

HAPPY STILLIN,

AG wheated bourbon... it was based on Pappy Van Winkles grain ratio...

Do you have a link of details please?

Wheated Bourbon: 70-80% corn – similar to Traditional, but replace the rye with wheat. Wheat allows the sweetness of the corn, and the sugars from the barrel to be more pronounced. Think “soft and sweet”, with a front of the tongue experience.

i used 75% corn and 25% malted white wheat plus enzymes... in the last barreled bourbon..

Thanks FS.

Anyone nuking anything they consider new ... or using a new chip of some type with good results?

Post it here ifn you can...

happy stillin,

FS

Possibly this doesn't fulfill your remit.
I have just added some slower oak aged Malt whisky high ABV spirit to some Oak nuked spirit from the same batch of spirit to increase the overall ABV.
After diluting the nuked one too far.
It was a smart move, the result was worth it.
I am starting to feel like a real single malt blender.
Same Oak, same spirit, different taste. Maybe one that I could replicate.

Robert.

Blending is where the magic hides. It will make the difference between a 'good' and a 'great' product.