Jun 01
Liquor prices are going up in the state of Washington as of August 1st. It’s part of the state’s plan to make up for the budget shortfall. I’m all for the state having a balanced budget, but I also like to make homemade liqueur. Vodka and brandy are the base for most of the things …
Oct 10
The other day we bottled our peach liqueur. We’d kept in in the wine closet for about three weeks after straining out the solids. We stored it in a big glass bottle and were surprised by the amount of solids that settled in the bottom. It’s a little hard to see in the below photo …
Sep 17
A couple of weeks ago I started a batch of peach liqueur. It was time to strain out the solids. You can see the solids. They’re sitting in a strainer that we have dripping into a food-grade plastic bucket. We ended up letting the peach solids drip into the bucket for about an hour and …
Sep 08
Recently Erroll and I went to the local farmer’s market. Several booths had fresh peaches so we bought a bunch and I’ve started a batch of peach liqueur. The recipe I used is adapted from Cordials from Your Kitchen. This recipe will yield one gallon of liqueur. Peach Liqueur Recipe 4 cups sugar 4 cup …
Jul 29
Yesterday Erroll and finished processing our Cherry Liqueur. It had been sitting in the wine closet for two weeks. The final step was to siphon it into a bottling bucket . . . and then put it into bottles. We made a triple batch so we ended up with one gallon of cherry liqueur. That’s …
