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

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

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

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

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

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

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...

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

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

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

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

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

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

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

In article >,
Chemiker > wrote:

> 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.

--
Dan Abel
Petaluma, California USA

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

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

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

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

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

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

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