Summary

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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Instructions

1. This is a very aromatic liqueur made from red grapes.
2. 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.
3. 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.
4. 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.