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Akavit/Aquavit/Avavit
Anybody make their own?
After trying 10 or 12 home made varieties at Samuelsson's place, Akavit, in NYC last year, I've been trying to make my own concoctions. Generally I'm not making the traditional flavors. Anybody out there do this? -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On Sun, 25 Apr 2010 17:22:58 -0700, gtr wrote:
> Anybody make their own? > > After trying 10 or 12 home made varieties at Samuelsson's place, > Akavit, in NYC last year, I've been trying to make my own concoctions. > Generally I'm not making the traditional flavors. > > Anybody out there do this? i'm not sure what you're talking about here - surely you don't have a home distillery? if you mean infusions, i make a dill-infused vodka for bloody marys that i like a lot. your pal, blake |
Akavit/Aquavit/Avavit
On 2010-04-26 06:22:09 -0700, blake murphy said:
>> Anybody make their own? >> >> After trying 10 or 12 home made varieties at Samuelsson's place, >> Akavit, in NYC last year, I've been trying to make my own concoctions. >> Generally I'm not making the traditional flavors. >> >> Anybody out there do this? > > i'm not sure what you're talking about here - surely you don't have a home > distillery? Correct. I mean "to make" akvavit by infusing vodka with coriander, cardomom and the other traditional ingredients. Technically any old infustion isn't akavit, but calling them all "infused vodka" is cumbersome, particularly when you consider that gin itself is also an infused vodka. Recently I've encountered some more interesting ones. > if you mean infusions, i make a dill-infused vodka for bloody marys > that i like a lot. Tell me about that. I did one last year of lemon, dill and peppercorn. It had a number of problems. Attempting to overcome them was an interesting task. Nevertheless, in the end, I never did get much dill flavor out of it. I really love dill. So now I'm trying caraway, dill and juniper. I infused it for a week, and tried it yesterday. The juniper is a little loud, but within range, the caraway is a bit noisier than I'd like, and once again the dill is almost not present. I drained it and put it together again, this time with 1/2 cup of choppped dill alone. We'll see how that works. How do you get the dill infusion to work? -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On Mon, 26 Apr 2010 08:13:46 -0700, gtr wrote:
> particularly when you consider that gin itself is also an > infused vodka. Recently I've encountered some more interesting ones. Gin is not an infused vodka. The flavorings in gin are part of the production process. Gin isn't any more an infused vodka than whisky. > How do you get the dill infusion to work? Are you using seed or leaf? I would try the former. And don't forget to toast them slightly in a dry pan first. -sw |
Akavit/Aquavit/Avavit
On 2010-04-26 08:20:44 -0700, Sqwertz said:
>> ...particularly when you consider that gin itself is also an infused vodka. > > Gin is not an infused vodka. The flavorings in gin are part of the > production process. Oh really? At what point do they engage the juniper? > Are you using seed or leaf? I would try the former. And don't > forget to toast them slightly in a dry pan first. The later, as that's what Samuelsson calls for in his book. He says "chopped, including stems" so I did that. In a previous attempt, last year, I did try seed. Got nothing for my labor. I drained and tried again, this time I sweated them in a frying pan. Again--bupkis. Of course the taste of dill seed and of dill leaf are quite different. I was hoping for the the leaf. But in either case, wringing a dill taste out of dill into vodka has proved evasive. While on the toic of failures, the juniper berries (about 12) that I added to my last effort turned the vodka creen, which was a surprise. I've use the dill before and it imparted no color, so I assume it was the juniper. The color, and even some of the flavor, reminded me of a curious German liqueur I once had called Sapine made with Douglas Fir. It is also called "Christmas tree liqueur". I thought it was fabulous in a cocktail. After a number of years I found a bottle of it here in the US, and was surprised. It reminded me of Pine-Sol. I'm not sure whether it was me or the liqueur that was changed. -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On Mon, 26 Apr 2010 09:36:53 -0700, gtr wrote:
> On 2010-04-26 08:20:44 -0700, Sqwertz said: > >>> ...particularly when you consider that gin itself is also an infused vodka. >> >> Gin is not an infused vodka. The flavorings in gin are part of the >> production process. > > Oh really? At what point do they engage the juniper? During distillation, duh. Infusions come after distalliation. Duh again. -sw |
Akavit/Aquavit/Avavit
On Apr 26, 9:36*am, gtr > wrote:
> On 2010-04-26 08:20:44 -0700, Sqwertz said: > > >> ...particularly when you consider that gin itself is also an infused vodka. > > > Gin is not an infused vodka. *The flavorings in gin are part of the > > production process. > > Oh really? At what point do they engage the juniper? > > > Are you using seed or leaf? *I would try the former. *And don't > > forget to toast them slightly in a dry pan first. > > The later, as that's what Samuelsson calls for in his book. He says > "chopped, including stems" so I did that. > > In a previous attempt, last year, I did try seed. Got nothing for my > labor. I drained and tried again, this time I sweated them in a frying > pan. Again--bupkis. Of course the taste of dill seed and of dill leaf > are quite different. I was hoping for the the leaf. But in either case, > wringing a dill taste out of dill into vodka has proved evasive. > > While on the toic of failures, the juniper berries (about 12) that I > added to my last effort turned the vodka creen, which was a surprise. > I've use the dill before and it imparted no color, so I assume it was > the juniper. *The color, and even some of the flavor, reminded me of a > curious German liqueur I once had called Sapine made with Douglas Fir. > It is also called "Christmas tree liqueur". I thought it was fabulous > in a cocktail. > > After a number of years I found a bottle of it here in the US, and was > surprised. It reminded me of Pine-Sol. I'm not sure whether it was me > or the liqueur that was changed. > -- > If you limit your actions in life to things that nobody can possibly > find fault with, you will not do much. -- Lewis Carroll My x husband made anise infused vodka one time- it was pretty strong flavored. I think he let the seeds steep for about 6 weeks... |
Akavit/Aquavit/Avavit
On 2010-04-26 10:47:01 -0700, merryb said:
>> While on the topic of failures, the juniper berries (about 12) that I >> added to my last effort turned the vodka creen, which was a surprise. >> I've use the dill before and it imparted no color, so I assume it was >> the juniper. *The color, and even some of the flavor, reminded me of a >> curious German liqueur I once had called Sapine made with Douglas Fir. >> It is also called "Christmas tree liqueur". I thought it was fabulous >> in a cocktail. > > My x husband made anise infused vodka one time- it was pretty strong > flavored. I think he let the seeds steep for about 6 weeks... In one of my failures I had added (as indicated by a recipe) fennel seeds and star anise. This in conjunction with a number of other items. After only EIGHT days it was more or less a licorice drink. I had to drain, dilute (add more vodka), and try again. I salvaged it somehow but it still retained a notable licorice taste. I like locorice and the occasional Pernod and such, but those ingredients leave a big footprint.. -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On 2010-04-26 10:03:42 -0700, Sqwertz said:
> On Mon, 26 Apr 2010 09:36:53 -0700, gtr wrote: > >> On 2010-04-26 08:20:44 -0700, Sqwertz said: >> >>>> ...particularly when you consider that gin itself is also an infused vodka. >>> >>> Gin is not an infused vodka. The flavorings in gin are part of the >>> production process. >> >> Oh really? At what point do they engage the juniper? > > During distillation, duh. Infusions come after distalliation. Duh > again. Hey, thanks for your encouragment to seek answers elsewhere! I understood juniper was used in the infusion process of gin making. So when you provided your misinformation above I was confused. (I think the possibility that it was a lie, and you an outright fraud as indicated in one of your feuds du jour, seems unnecessarily heavy-handed.) So I wasn't exactly sure where in the distillation process it might occur. The fruit or grain is cooked. Is the juniper in yet? Then it ferments. Is the juniper in yet? Then it is distilled; is it added 5 minutes before that? Of course anything after that would logically be "infused". I just called the local know-it-all at the liquor store, who tells me that London Dry gin is produced by infusing the initial grain alcohol with juniper. Only then is it distilled to produce a potable spirit. So it's not what we normally think of as infused vodka. But not really part of the distilling phase duh. That's what he told me, but of course he could be a (wait for it, wait for it...) butt****er!! You should watch all those "duh" noises. It makes you sound really stupid. -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On 2010-04-26 10:03:42 -0700, Sqwertz said:
>> Oh really? At what point do they engage the juniper? > > During distillation, duh. Infusions come after distalliation. Duh > again. Directing again to that idea that infusion can only follow distillation (or the variant "distallation"), I managed to find disagreement with that via some other butt****ers: "The fermentation process is similar to that of whiskey. Following fermentation the resulting liquid is distilled and rectified through a column still, producing a pure spirit of at least 90°." Distilled duh--but no juniper yet! "The liquid is then re-distilled with the many flavoring agents. Methods vary from producer to producer. Some combine the botanicals with the spirit and distill the mixture..." This is apparently the infusion-before method my local guy was talking about. "...while others suspend the botanicals above the spirit in the still and let the vapors pass through the many flavoring agents. The spirit that comes off is reduced to bottling strength anywhere from 80° to 97°." A memory of this is what made me stupidly ask you a direct question. Here--as part of the distillation--there is an infusion phase going on. So methods include infusion both before and during distillation. Neither imply that "infusions come after distallation (sic)." I think it's safe to call gin a juniper-infused vodka. Thanks, again for providing misinformation and standing by mutely while I clarify my own understanding! -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On Apr 26, 11:34*am, gtr > wrote:
> On 2010-04-26 10:47:01 -0700, merryb said: > > >> While on the topic of failures, the juniper berries (about 12) that I > >> added to my last effort turned the vodka creen, which was a surprise. > >> I've use the dill before and it imparted no color, so I assume it was > >> the juniper. *The color, and even some of the flavor, reminded me of a > >> curious German liqueur I once had called Sapine made with Douglas Fir. > >> It is also called "Christmas tree liqueur". I thought it was fabulous > >> in a cocktail. > > > My x husband made anise infused vodka one time- it was pretty strong > > flavored. I think he let the seeds steep for about 6 weeks... > > In one of my failures I had added (as indicated by a recipe) fennel > seeds and star anise. This in conjunction with a number of other items. > After only EIGHT days it was more or less a licorice drink. I had to > drain, dilute (add more vodka), and try again. I salvaged it somehow > but it still retained a notable licorice taste. > > I like locorice and the occasional Pernod and such, but those > ingredients leave a big footprint.. > -- > If you limit your actions in life to things that nobody can possibly > find fault with, you will not do much. -- Lewis Carroll I will agree with that- I know he added simple syrup to it, but it was strong. He may have diluted it further with vodka also...good luck with your pursuit! |
Akavit/Aquavit/Avavit
On Mon, 26 Apr 2010 12:05:00 -0700, gtr wrote:
> On 2010-04-26 10:03:42 -0700, Sqwertz said: > >> On Mon, 26 Apr 2010 09:36:53 -0700, gtr wrote: >> >>> On 2010-04-26 08:20:44 -0700, Sqwertz said: >>> >>>>> ...particularly when you consider that gin itself is also an infused vodka. >>>> >>>> Gin is not an infused vodka. The flavorings in gin are part of the >>>> production process. >>> >>> Oh really? At what point do they engage the juniper? >> >> During distillation, duh. Infusions come after distalliation. Duh >> again. > > Hey, thanks for your encouragment to seek answers elsewhere! Bye! > So I wasn't exactly sure where in the distillation process it might > occur. When you start a sentence with, "Oh Really!", it pretty much implies you're being a smartass. So don't act all innocent. Did I say, "Bye?". Bye bye. -sw |
Akavit/Aquavit/Avavit
On Mon, 26 Apr 2010 12:26:11 -0700, gtr wrote:
> I think it's safe to call gin a juniper-infused vodka. Thanks, again > for providing misinformation and standing by mutely while I clarify my > own understanding! You've contradicted yourself about 3 times already. So any more backpeddling is kinda pointless at this juncture. ObFood: Finishing off the last of the lamb breast confit with some garlic stuffed olives, hummus with pita chips (Stacey's), and some pickles vegetables (helps cut the fat). -sw |
Akavit/Aquavit/Avavit
On 2010-04-26 17:47:00 -0700, Sqwertz said:
>>>>>> ...particularly when you consider that gin itself is also an infused vodka. >>>>> >>>>> Gin is not an infused vodka. The flavorings in gin are part of the >>>>> production process. >>>> >>>> Oh really? At what point do they engage the juniper? >>> >>> During distillation, duh. Infusions come after distalliation. Duh >>> again. >> >> Hey, thanks for your encouragment to seek answers elsewhere! > > Bye! > >> So I wasn't exactly sure where in the distillation process it might >> occur. > > When you start a sentence with, "Oh Really!", it pretty much implies > you're being a smartass. So don't act all innocent. With uncanny accuracy--you're wrong again! I didn't actually know where in the process juniper was involved. You pretended you did, so I asked. But I like the way you managed to be both wrong and condescending at the same time.You're a multi-tasker! > Did I say, "Bye?". You did, but I've come to so distrust what you say, I figured you'd be hanging around a little longer. > Bye bye. What th--! You still here? -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On 2010-04-26 17:50:27 -0700, Sqwertz said:
> So any more backpeddling is kinda pointless at this juncture. That's okay. At least you tried! -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On Mon, 26 Apr 2010 17:59:47 -0700, gtr wrote:
> With uncanny accuracy--you're wrong again! I didn't actually know where > in the process juniper was involved. You pretended you did, so I asked. > But I like the way you managed to be both wrong and condescending at > the same time.You're a multi-tasker! You can claim I was wrong all you want, but that doesn't make you right, little boy. Anybody who knows anything about making spirits knows you're just blowing a bunch of hot air. I have said what I came to say and my work here is done. You may have the last word if you must. -sw |
Akavit/Aquavit/Avavit
On 2010-04-26 19:02:23 -0700, Sqwertz said:
> On Mon, 26 Apr 2010 17:59:47 -0700, gtr wrote: > >> With uncanny accuracy--you're wrong again! I didn't actually know where >> in the process juniper was involved. You pretended you did, so I asked. >> But I like the way you managed to be both wrong and condescending at >> the same time.You're a multi-tasker! > > You can claim I was wrong all you want, but that doesn't make you > right, little boy. Anybody who knows anything about making spirits > knows you're just blowing a bunch of hot air. No, no, you're wrong about claiming my question was just being a "smart ass". Jesus you're truly a waste of my reasonable fencing talent--you can even begin to stay on point. > I have said what I came to say and my work here is done. Three "duh's" and three loss of memories regarding topic. Saddle up, ranger! > You may have the last word if you must. Thank you. My last word is that you are one sick puppy. -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On Mon, 26 Apr 2010 08:13:46 -0700, gtr > wrote:
>On 2010-04-26 06:22:09 -0700, blake murphy said: > >>> Anybody make their own? Does anybody in this thread know what a Sohxlet extractor is? It's sort of germaine..... Alex |
Akavit/Aquavit/Avavit
On 2010-04-27 09:36:29 -0700, Chemiker said:
> On Mon, 26 Apr 2010 08:13:46 -0700, gtr > wrote: > >> On 2010-04-26 06:22:09 -0700, blake murphy said: >> >>>> Anybody make their own? > > Does anybody in this thread know what a Sohxlet extractor is? > > It's sort of germaine..... And it's germane too! I realize I should have said "does anyone produce akavit themselves by infusing vodka with various herbal components to produce interesting flavors?". Relative the sohxlet extractor, no I didn't know what it is until now. Do you have one? Can I borrow it? -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
gtr wrote:
> > On 2010-04-27 09:36:29 -0700, Chemiker said: > > > On Mon, 26 Apr 2010 08:13:46 -0700, gtr > wrote: > > > >> On 2010-04-26 06:22:09 -0700, blake murphy said: > >> > >>>> Anybody make their own? > > > > Does anybody in this thread know what a Sohxlet extractor is? > > > > It's sort of germaine..... > > And it's germane too! I realize I should have said "does anyone produce > akavit themselves by infusing vodka with various herbal components to > produce interesting flavors?". > > Relative the sohxlet extractor, no I didn't know what it is until now. > Do you have one? Can I borrow it? He spelled it wrong. You'll find more information under its correct name. http://en.wikipedia.org/wiki/Soxhlet_extractor |
Akavit/Aquavit/Avavit
gtr wrote on Tue, 27 Apr 2010 11:10:35 -0700:
>> On Mon, 26 Apr 2010 08:13:46 -0700, gtr > wrote: >> >>> On 2010-04-26 06:22:09 -0700, blake murphy said: >>> >>>>> Anybody make their own? >> >> Does anybody in this thread know what a Sohxlet extractor is? >> >> It's sort of germaine..... > And it's germane too! I realize I should have said "does > anyone produce akavit themselves by infusing vodka with > various herbal components to produce interesting flavors?". > Relative the sohxlet extractor, no I didn't know what it is > until now. Do you have one? Can I borrow it? A Sohxlet extractor is a relatively expensive (aren't most of them?) piece of chemical glassware and requires an appropriate paper filter as well as a flask and a heater. Perhaps an organic chemist friend might have the equipment and let you use it. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
Akavit/Aquavit/Avavit
On 2010-04-27 11:22:34 -0700, James Silverton said:
> gtr wrote on Tue, 27 Apr 2010 11:10:35 -0700: > >>> On Mon, 26 Apr 2010 08:13:46 -0700, gtr > wrote: >>> >>>> On 2010-04-26 06:22:09 -0700, blake murphy said: >>>> >>>>>> Anybody make their own? >>> >>> Does anybody in this thread know what a Sohxlet extractor is? >>> >>> It's sort of germaine..... > >> And it's germane too! I realize I should have said "does >> anyone produce akavit themselves by infusing vodka with >> various herbal components to produce interesting flavors?". > >> Relative the sohxlet extractor, no I didn't know what it is >> until now. Do you have one? Can I borrow it? > > A Sohxlet extractor is a relatively expensive (aren't most of them?) > piece of chemical glassware and requires an appropriate paper filter as > well as a flask and a heater. Perhaps an organic chemist friend might > have the equipment and let you use it. I think part of my extended family lives in the hills of Kentucky. I bet somebody up there has some equipment I could use -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On Mon, 26 Apr 2010 08:13:46 -0700, gtr wrote:
> On 2010-04-26 06:22:09 -0700, blake murphy said: > >>> Anybody make their own? >>> >>> After trying 10 or 12 home made varieties at Samuelsson's place, >>> Akavit, in NYC last year, I've been trying to make my own concoctions. >>> Generally I'm not making the traditional flavors. >>> >>> Anybody out there do this? >> >> i'm not sure what you're talking about here - surely you don't have a home >> distillery? > > Correct. I mean "to make" akvavit by infusing vodka with coriander, > cardomom and the other traditional ingredients. Technically any old > infustion isn't akavit, but calling them all "infused vodka" is > cumbersome, particularly when you consider that gin itself is also an > infused vodka. Recently I've encountered some more interesting ones. <nods head> >> if you mean infusions, i make a dill-infused vodka for bloody marys >> that i like a lot. > > Tell me about that. I did one last year of lemon, dill and peppercorn. > It had a number of problems. Attempting to overcome them was an > interesting task. Nevertheless, in the end, I never did get much dill > flavor out of it. I really love dill. > > So now I'm trying caraway, dill and juniper. I infused it for a week, > and tried it yesterday. The juniper is a little loud, but within range, > the caraway is a bit noisier than I'd like, and once again the dill is > almost not present. I drained it and put it together again, this time > with 1/2 cup of choppped dill alone. We'll see how that works. > > How do you get the dill infusion to work? it couldn't be easier, really: (reposted from 9/09) what you'll need: capacious jar/bottle of some type with a mouth wide enough to put dill in 1 bunch fresh dill weed 1.75 liters vodka plus additional (i use the everyday 80-proof stuff i use for other cocktails) *** pluck the fronds from the dill. (you don't need to be to compulsive, but you don't want to include all the stems, either.) i've found it goes quicker if you put the plucked fronds on a plate until you have a good handful, and then cram them into the jar. add vodka to cover plus an inch or two. put in a dark place (a plastic bag will do) and shake every day or so. let steep for at least 10 days - longer won't hurt anything. i've let it go as long as a month. (i'm starting to think a month is better, but can't really say when or if it stops getting more strongly flavored.) the vodka will take on a greenish tinge, sort of like a chartreuse liqueur, and a smell of dill. strain and re-bottle in the original vodka bottle. (the straining isn't hard - the dill doesn't disintegrate or anything.) if that seems like too large a commitment, you can try the concept by steeping a generous tablespoon of dried dill weed in a cup of vodka (adding a half-teaspoon of dill seeds if you wish) for a week or so, and then straining. *** i think it makes a very good mary. i don't cook with vodka, so i don't know what the implications would be for, say, pasta or curing salmon. your pal, blake |
Akavit/Aquavit/Avavit
On 2010-04-27 15:30:09 -0700, blake murphy said:
[snip] > the vodka will take on a greenish tinge, sort of like a chartreuse liqueur, > and a smell of dill. strain and re-bottle in the original vodka bottle. > (the straining isn't hard - the dill doesn't disintegrate or anything.) Well, I've picked up a few tips he LOTS more dill. I've used a half-cup (with some stem-work) a couple of times. And there could be some confusion in my old notes from last year between the dill seed and the dill leaves. I've never had anything turn green. Until last week. Since I also had juniper berriesI assume it was these that added the color. I can't imagine why I didn't any green out of it last year... > if that seems like too large a commitment, you can try the concept by > steeping a generous tablespoon of dried dill weed in a cup of vodka (adding > a half-teaspoon of dill seeds if you wish) for a week or so, and then > straining. No--I'm all about the commitment. I have five or six bottles of Luksusowa potato vodka (as recommended by the infusion meisters at Akavit, NYC), for the specific task, since I don't otherwise drink it. > i think it makes a very good mary. i don't cook with vodka, so i don't > know what the implications would be for, say, pasta or curing salmon. Thanks for the tips. I'll keep you apprised of my successes and failures. Curiously the buzz is identical, it just takes more time to acclimate to the failures. So far, my stellar success, both to my tastes and to for the guests of last Xmas's smörgåsbord was the horseradish and walnut. The wife is not a horseradish fan. That much more for me. -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
In article >,
Sqwertz > wrote: > On Mon, 26 Apr 2010 08:13:46 -0700, gtr wrote: > > > particularly when you consider that gin itself is also an > > infused vodka. Recently I've encountered some more interesting ones. > > Gin is not an infused vodka. The flavorings in gin are part of the > production process. > > Gin isn't any more an infused vodka than whisky. I'm not sure I'd agree. We could split hairs for a couple of weeks, but that doesn't sound productive. Regular whisky is not an infused product, but I think gin is debatable. There are basically two ways of making gin: http://en.wikipedia.org/wiki/Gin 1. Quality gins are made by taking vodka and redistilling it with botanicals (herbs). The primary flavoring is juniper. 2. Cheap gins are made by taking vodka and adding flavorings to it. -- Dan Abel Petaluma, California USA |
Akavit/Aquavit/Avavit
On Tue, 27 Apr 2010 20:25:56 -0700, Dan Abel wrote:
> I'm not sure I'd agree. We could split hairs for a couple of weeks, but > that doesn't sound productive. Regular whisky is not an infused > product, but I think gin is debatable. > > There are basically two ways of making gin: > > http://en.wikipedia.org/wiki/Gin > > 1. Quality gins are made by taking vodka and redistilling it with > botanicals (herbs). The primary flavoring is juniper. I still stand by the distillation with flavors vs. what this quack is calling [home] infusion. -sw |
Akavit/Aquavit/Avavit
On 2010-04-27 20:25:56 -0700, Dan Abel said:
> In article >, > >> Gin isn't any more an infused vodka than whisky. > > I'm not sure I'd agree. Well then, that would make be a problem for Mr. Squirtz. -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
Dan wrote on Tue, 27 Apr 2010 20:29:30 -0700:
>> On Mon, 26 Apr 2010 08:13:46 -0700, gtr > wrote: >> > >> On 2010-04-26 06:22:09 -0700, blake murphy said: > >> > >>>> Anybody make their own? >> >> Does anybody in this thread know what a Sohxlet extractor is? >> >> It's sort of germaine..... > My dictionary didn't. I asked Google, and it said to try > spelling it Soxhlet. My dictionary has heard of that. > It looks similar to the way quality gins are made. There are lots of pictures of Soxhlet extractors available. Just do a Google image search. -- James Silverton Potomac, Maryland Email, with obvious alterations: not.jim.silverton.at.verizon.not |
Akavit/Aquavit/Avavit
On Tue, 27 Apr 2010 20:02:52 -0700, gtr > wrote:
>On 2010-04-27 15:30:09 -0700, blake murphy said: > >No--I'm all about the commitment. I have five or six bottles of >Luksusowa potato vodka (as recommended by the infusion meisters at >Akavit, NYC), for the specific task, since I don't otherwise drink it. Ah, potato vodka! A man after my own heart. MY favorite brand. Alex |
Akavit/Aquavit/Avavit
On Tue, 27 Apr 2010 20:02:52 -0700, gtr wrote:
> On 2010-04-27 15:30:09 -0700, blake murphy said: > > [snip] > >> the vodka will take on a greenish tinge, sort of like a chartreuse liqueur, >> and a smell of dill. strain and re-bottle in the original vodka bottle. >> (the straining isn't hard - the dill doesn't disintegrate or anything.) > > Well, I've picked up a few tips he LOTS more dill. I've used a > half-cup (with some stem-work) a couple of times. And there could be > some confusion in my old notes from last year between the dill seed and > the dill leaves. I've never had anything turn green. Until last week. > Since I also had juniper berriesI assume it was these that added the > color. I can't imagine why I didn't any green out of it last year... <snip> > > Thanks for the tips. I'll keep you apprised of my successes and > failures. please do. your pal, blake |
Akavit/Aquavit/Avavit
On Apr 28, 5:47 am, Chemiker > wrote:
> On Tue, 27 Apr 2010 20:02:52 -0700, gtr > wrote: > >On 2010-04-27 15:30:09 -0700, blake murphy said: > > >No--I'm all about the commitment. I have five or six bottles of > >Luksusowa potato vodka (as recommended by the infusion meisters at > >Akavit, NYC), for the specific task, since I don't otherwise drink it. > > Ah, potato vodka! A man after my own heart. MY favorite brand. > > Alex You like potato vodka? Try a brand called Monopolowa. Smooth and delicious, as the ads say. Made in Austria, said to be popular in Poland. TJ has carried it in the past, I haven't looked lately to see if they still do. -aem |
Akavit/Aquavit/Avavit
On 2010-04-28 10:39:13 -0700, aem said:
> On Apr 28, 5:47 am, Chemiker > wrote: >> On Tue, 27 Apr 2010 20:02:52 -0700, gtr > wrote: >>> On 2010-04-27 15:30:09 -0700, blake murphy said: >> >>> No--I'm all about the commitment. I have five or six bottles of >>> Luksusowa potato vodka (as recommended by the infusion meisters at >>> Akavit, NYC), for the specific task, since I don't otherwise drink it. >> >> Ah, potato vodka! A man after my own heart. MY favorite brand. > > You like potato vodka? Try a brand called Monopolowa. Smooth and > delicious, as the ads say. Made in Austria, said to be popular in > Poland. TJ has carried it in the past, I haven't looked lately to see > if they still do. I find it is at my local haunts, HiTime, Bevmo, Total Wine, and a dollar less expensive than Luksusowa. That makes it $12 instead of $11. And an even better value at 1.75L: $18.75 I prefer gin and found a new one last weekend: Leopold's. Very nice. But, as a point of comparison, it's $34 for 750ml. Ouch! -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On Wed, 28 Apr 2010 10:39:13 -0700 (PDT), aem >
wrote: >You like potato vodka? Try a brand called Monopolowa. Smooth and >delicious, as the ads say. Made in Austria, said to be popular in >Poland. TJ has carried it in the past, I haven't looked lately to see >if they still do. -aem I know this brand. It and Luksosova are the only two potato vodkas my spirits purveyor carries. Oh, wait. That may be incorrect. He carries Tito's made-in-Texas vodka. Isn't that made from potatoes? My understanding was that it was originally a PacNW product, to make use of the great potatoes from Idaho and thereabouts. It was an EPIC FAIL at marketing........ The product was branded "Spudka". As popular as a t*rd in a punchbowl. I don't think it lasted a year. My understanding was that the Tito's people bought out the distillerly or something and set up in Texas. Alex |
Akavit/Aquavit/Avavit
On 2010-04-30 07:23:38 -0700, Chemiker said:
> On Wed, 28 Apr 2010 10:39:13 -0700 (PDT), aem > > wrote: > >> You like potato vodka? Try a brand called Monopolowa. Smooth and >> delicious, as the ads say. Made in Austria, said to be popular in >> Poland. TJ has carried it in the past, I haven't looked lately to see >> if they still do. -aem > > I know this brand. It and Luksosova are the only two potato vodkas my > spirits purveyor carries. Oh, wait. That may be incorrect. He carries > Tito's made-in-Texas vodka. Isn't that made from potatoes? No, I don't think so. It doesn't say "potato" anywhere on their site. Chopin vodka, which has won a lot of kudos, is also a potato vodka. Also Karlsson's about which I know nothing. -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On Fri, 30 Apr 2010 08:35:59 -0700, gtr > wrote:
>On 2010-04-30 07:23:38 -0700, Chemiker said: > >> On Wed, 28 Apr 2010 10:39:13 -0700 (PDT), aem > >> wrote: >> >>> You like potato vodka? Try a brand called Monopolowa. Smooth and >>> delicious, as the ads say. Made in Austria, said to be popular in >>> Poland. TJ has carried it in the past, I haven't looked lately to see >>> if they still do. -aem >> >> I know this brand. It and Luksosova are the only two potato vodkas my >> spirits purveyor carries. Oh, wait. That may be incorrect. He carries >> Tito's made-in-Texas vodka. Isn't that made from potatoes? > >No, I don't think so. It doesn't say "potato" anywhere on their site. > >Chopin vodka, which has won a lot of kudos, is also a potato vodka. >Also Karlsson's about which I know nothing. You're right about Tito's. VodkaBuzz.com lists the starting material as corn. Alex |
Akavit/Aquavit/Avavit
Conclusion:
A great aquavit to my tastes! Drained the original ingredients and added another 1/2 cup fresh dill, no stems for two weeks. In sum, I'm guessing this is the next generation: 1 Fifth Luksusowa Vodka 1 Cup Fresh Dill 2 Tsp Caraway Seeds 6 Juniper berries Wait 3-4 Weeks. -- If you limit your actions in life to things that nobody can possibly find fault with, you will not do much. -- Lewis Carroll |
Akavit/Aquavit/Avavit
On Sat, 8 May 2010 13:07:05 -0700, gtr wrote:
> Conclusion: > > A great aquavit to my tastes! Drained the original ingredients and > added another 1/2 cup fresh dill, no stems for two weeks. In sum, I'm > guessing this is the next generation: > > 1 Fifth Luksusowa Vodka > 1 Cup Fresh Dill > 2 Tsp Caraway Seeds > 6 Juniper berries > > Wait 3-4 Weeks. i'm glad the first batch turned out for you. your pal, blake |
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