Jump to content
ADI Forums


  • Content count

  • Joined

  • Last visited

Community Reputation

0 Neutral

About Tuner

  • Rank

Recent Profile Visitors

299 profile views
  1. Amaretto?

    These are two that I have: Amaretto (Thomas) Recipe From Sweet Sips 2 by Charles Thomas: •1/2 lb fresh almonds •2 cups brandy •1 Tbsp grated orange peel •1 Tbsp vanilla extract •1 dried apricot, chopped •1 cup vodka •1 cup sugar, 1/2 cup water •1 tsp Finishing Formula** ** Finishing Formula is a glycerin mixture that the author sells himself. For a thicker mouth feel is crucial for your enjoyment of a liqueur. Chop almonds, put in jar with apricot, brandy, vodka, vanilla and orange peel. Steep 6-8 weeks. Strain and filter. Boil sugar and water together until sugar is dissolved, and let cool. Add to mixture. Bottle and/or serve. Amaretto • 3 cups water • 3 cups table sugar • 1 1/2 cups dark brown sugar • 6 cups vodka • 6 tablespoons pure almond extract • 6 teaspoons pure vanilla extract • Saucepan • Container Instructions Combine water, table sugar and brown sugar in a saucepan over medium heat. Bring to a boil, stirring often until the sugars are completely dissolved. Remove from heat and let cool for 10 minutes. Add vodka, almond and vanilla extracts. Mix well. Your amaretto can be consumed after it is well mixed, or stored for future use. See below about ABV change when adding sugar: Liqueurs Ratio Calculator Making liqueurs, one runs up against the “what percentage of alcohol is this?” question. The sugar loadings are often specified in Mass per Volume terms such as gram/litre. This calculates the volume of simple sugar syrup to add on the basis of ABV. Example: Drambuie Liqueur has 337.8 grams of sugar per litre at 40% ABV (est). This is in HTML - a portable format. Cheers b-1.zip
  2. Raw Farm Grain - Triticale

    Hi All, a newbie question! How does one test grain from the farm, to calculate if grain will be suitable to be used as a fermentable grain. Be it raw barley, wheat, triticale, etc. Did as sample today with one part raw triticale and one part 2-row barley. Using no enzymes other than the 2-row DP. Boiled the raw triticale, cooled the mash to 149 deg F then added the 2-row. Then mashed for 90 minutes, after had a good iodine test. Boiled wort for 30 minutes, cooled to 75 Deg F. calculated OG should have been 1.080, only got 1.045 or only a little more than what the 2-row would have given. Was using 37 PPG for the 2-row and 33 PPG for the raw triticale, in the calculations. Cheers
  3. Odin on Gin

    Merry Christmas Odin, What insight into this fine spirit, waiting with great anticipation for the next post. Cheers JB
  4. Who makes the 30" cartridges.
  5. do you still gave the istill for sale?