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Apple pie recipie.
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<blockquote data-quote="4ked Horn" data-source="post: 88335" data-attributes="member: 11"><p>Thank you Justin. That is the simplest recipe I have seen so far. Unfortunately we will have to try it on another batch. We just couldn't stand it any longer so we made some last evening. Here is the way we made it.</p><p></p><p> <font color="red"> 12 oz raisins </font> </p><p>Cover with water in a pan and boil until water is all absorbed. Put in cheesecloth sack and add to:</p><p></p><p> <font color="red"> 1 gallon apple juice </font> (Start heating this as soon as you put on the raisins. The raisins will be ready about the time the juice begins to boil.)</p><p> <font color="red"> 1/2 tsp. lemon juice </p><p>2 tsp. vanilla</p><p>1/8 tsp. ground nutmeg</p><p>6 cinnamon sticks</p><p>25 whole cloves (approx 1 tsp.)</p><p>25 allspice berries (approx 1 tsp.) </font> (all the whole spices were in a cheesecloth bag)</p><p></p><p>Boil 15 minutes. At end of boil remove the raisins and spices and add:</p><p></p><p> <font color="red"> 1/2 c. brown sugar</p><p>3 tbs. pure maple syrup </font> You can sub with honey.</p><p></p><p>Boil for a couple of minutes to make sure it is dissolved. Cool juice (I made an ice water bath in the sink to put the pot in. It was cool in about 5 minutes with constant stirring) then add:</p><p></p><p> <font color="red"> 2 cups Bacardi 151</p><p>1 cup white rum</p><p>2 tbs. Fire Water </font>or other cinamon schnaps. </p><p></p><p>We will age it a couple weeks. This is supposed to let the liquor smooth out. First samples by spoon were pretty smooth but when sipped from a glass the liquor was more prominent. I'm not certain why the lemon juice is there in such a meager amount, or why we had to plump the raisins before adding them. As they boiled in the galon of juice I would give the raisin bag a squeeze with the wooden spoon to get more of the flavor into the juice.</p><p></p><p>I used 2 1/2 bottles of martinellis apple juice since I wanted to store it in the glass bottles. 1/2 bottle went into the fridge for breakfast. After all the boiling in an open pot and adding of liquor we ended up right back at 2 1/2 bottles of Apple pie.</p><p></p><p>We also have some Everclear that we may use on the second batch. One recipe called for an entire 1/5 of Everclear. The alcohol above is about a fifth, but not nearly the proof of Everclear, so we expect that to be more potent.</p></blockquote><p></p>
[QUOTE="4ked Horn, post: 88335, member: 11"] Thank you Justin. That is the simplest recipe I have seen so far. Unfortunately we will have to try it on another batch. We just couldn't stand it any longer so we made some last evening. Here is the way we made it. <font color="red"> 12 oz raisins </font> Cover with water in a pan and boil until water is all absorbed. Put in cheesecloth sack and add to: <font color="red"> 1 gallon apple juice </font> (Start heating this as soon as you put on the raisins. The raisins will be ready about the time the juice begins to boil.) <font color="red"> 1/2 tsp. lemon juice 2 tsp. vanilla 1/8 tsp. ground nutmeg 6 cinnamon sticks 25 whole cloves (approx 1 tsp.) 25 allspice berries (approx 1 tsp.) </font> (all the whole spices were in a cheesecloth bag) Boil 15 minutes. At end of boil remove the raisins and spices and add: <font color="red"> 1/2 c. brown sugar 3 tbs. pure maple syrup </font> You can sub with honey. Boil for a couple of minutes to make sure it is dissolved. Cool juice (I made an ice water bath in the sink to put the pot in. It was cool in about 5 minutes with constant stirring) then add: <font color="red"> 2 cups Bacardi 151 1 cup white rum 2 tbs. Fire Water </font>or other cinamon schnaps. We will age it a couple weeks. This is supposed to let the liquor smooth out. First samples by spoon were pretty smooth but when sipped from a glass the liquor was more prominent. I'm not certain why the lemon juice is there in such a meager amount, or why we had to plump the raisins before adding them. As they boiled in the galon of juice I would give the raisin bag a squeeze with the wooden spoon to get more of the flavor into the juice. I used 2 1/2 bottles of martinellis apple juice since I wanted to store it in the glass bottles. 1/2 bottle went into the fridge for breakfast. After all the boiling in an open pot and adding of liquor we ended up right back at 2 1/2 bottles of Apple pie. We also have some Everclear that we may use on the second batch. One recipe called for an entire 1/5 of Everclear. The alcohol above is about a fifth, but not nearly the proof of Everclear, so we expect that to be more potent. [/QUOTE]
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