Red Grape Liqueur
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 ½ kg grapes, red
- 250 g suar, brown
- 1 piece (s) anise (star anise)
- 1 stick cinnamon
- 1 piece (s) vanilla pod (s), 5 g anti-gelling agent (anti-gel from Arauner)
- 1 bottle rum (54% alcohol)
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Pin Recipe Instructions
- This is a very aromatic liqueur made from red grapes.
- In order for the red pigment to get from the skins of the grapes into the pressed juice, it is necessary to mash and warm the grapes. However, 50 ° C should not be exceeded. As the name suggests, the anti-gelling agent prevents the juice from gelling, making it easier to squeeze out. You can get it in good specialist drugstores or you can order it in pharmacies.
- It is added to the grape mass as soon as it has cooled down to approx. 30 ° C. Put in a cool place for a few hours, then the wonderfully deep red grape juice can be squeezed out easily in a sieve or a gauze cloth. If the room temperature is too warm, fermentation can start during this time, as natural yeast bacteria are present on the grapes. It doesn`t matter, it has happened to me, so you don`t have to dispose of it - it`s necessary in winemaking and not an obstacle in making liqueur.
- 2.5 kg of grapes produce around 1.5-1.8 liters of juice. Depending on the sweetness of the juice, 250 g of brown cane sugar, star anise, vanilla pod and cinnamon are added and briefly boiled in a large saucepan. After cooling, the juice is filtered through a sieve and the 54% rum is added. Fill in bottles, store in a cool and dark place and consume on dark winter evenings.
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