Pouring blackberry in a slow cooker

girls, and if you make alcohol tincture, what do you think alcohol 1: ... to how much water to dilute? The husband says 1: 2, but I think it’s not a lady’s drink at all! Tell me who did it on alcohol, otherwise I'm a layman in this ...

Right here orange liqueur

Tatyan, maybe it's better to cook according to this principle, as I prepared liqueur, just with any berries that you like? Alcohol is used there ...

Irin, thanks! I found a table ( 🔗), how to dilute alcohol depending on the desired strength of the finished drink. I prepared a liqueur, but not a blackberry one, but currant (black, red) did not work out badly! In terms of strength, the finished drink should be 40 degrees, but it seems to me that it turned out to be smaller. Everything went to NG ...

Tatiana's health !!! Thank you very much for the plate!

Ira! I had prepared a bottle of blackberry liqueur a long time ago; I had it hidden away. She gave the chosen ones a taste only a little, took care. And today I cooked enough
In general, take the report!



And this is today's game (still very warm)



Delicious! Thanks for the recipe!

Oh Lena to your health! I am very pleased that I liked it! Thank you very much for nothing! How delicious it looks ...

Dear craftswomen, help the "especially talented" - close the valve immediately during steaming, or as soon as it is turned off, immediately cover it with foil? And yet, I have a Brand 6050 pressure cooker, should I cook in it on the Steam cooking mode under pressure or not close the valve? I'm afraid that it won't explode accidentally from my experiments, otherwise it will be later. And another question, if all these liqueurs / liqueurs are made ... then how to store them, in the refrigerator or just in the closet, and how long are they stored?

[monblana]

monblana I did not do it in a pressure cooker, but you can try to close the valve in a pressure cooker, you will close it later when it goes into heating mode. I don’t keep it for a long time ... But I think it’s better to keep it in the refrigerator or in a cool room.

Well, wise men! Well, just a moonshine still, not a multicooker!

and most importantly, not a single militia will get to the bottom of it: "Well, we don't have a moonshine still, we don't drive moonshine."

[vernisag]

vernisag, thanks for the advice, I'll close everything later. Tomorrow I'll go to the store to look for frozen berries

[monblana]

monblana , well did you do it?

I'm sorry, I did. I put it on the shelf and forgot.

I'm telling you. I did half the portion, because I was breastfeeding and was not going to drink, I just wondered what my pressure cooker was capable of. I didn't like it right away - it was very vodka (or alcohol?). And then you asked, I once again went to wet my tongue and seemed to like it, sweet, it doesn't smell like vodka. But it's too sweet for me.

The tour of the section reminded me of my recipe for homemade liqueur, it tastes like Baileys, it is also sweet, but I like it better, there will be time, I will post the recipe.

Thank you! Yes, probably in a day, after standing in the refrigerator, it doesn't smell of alcohol, it smells of berries. I also did it only for the sake of interest, but with great interest and very quickly everything was drunk by my friends ... If the berry is sweet, then the amount of sugar can be reduced of course.

Such a problem: I did everything according to the recipe, only I took 2 times more products. It was heated for 14 hours. Now I decided to measure the degrees, and here's the paradox: the alcohol meter shows that I cooked compote! Although it tastes a little vodka. Where is the mistake?

[I am Natasha]

I am Natasha, IMHO the alcohol meter does not work if sugar is added to alcohol.We have tried to make a limon, so after pouring the syrup it starts to show water, although the "degree" has not gone anywhere.

And I didn't even know that ... Thank you, Evgeny!

Place the berries, sugar and vodka in the multicooker pan, close the lid and turn on the steam cooking program for 1 minute. I cover the valve with a film and a towel.

Irishka, thanks for the recipe! : rose: Yesterday I found it by searching the forum, when in "Orange wine from a fermenter" a conversation about liqueur in a slow cooker came up. Today I want to try to make it - cherry, or raspberry, or blackberry ... I haven't decided yet (what I'll buy in the store, I'll cook from that).
In general, I have a question: if this liqueur is made in Shteba, then there is no need to cover the valve with a film and a towel? We just turn it to the "closed" position and truncate? Why, Irishk?

Olenka's health
In a pressure cooker, if the valve is closed, you probably don't need to glue it with foil
And yet, I even thought so, maybe you don't need to boil just pour the berries and leave on the heating for 15 hours
Now it seems to me that boiling is not particularly necessary, especially if you pour it with vodka.
I really do it with the addition of alcohol, that's why I first boil it with water, cool it a little and pour in the alcohol. Or you can simply pour hot water over the berries, add alcohol and leave.
Without boiling the vitamins from the berries, it will probably be saved more. This is how I reason

I'm doing raspberry and blackberry and cherry ... everything is delicious
The current is very sweet, sugar can be reduced

[vernisag]

vernisag, Ira, I have a fatal coincidence here: there are berries (I defrost the camera before the new season), there is good alcohol, there is a pressure cooker, there is a reason (I am going to my friends in another city without my tails, one !!!), there is a desire to try
Now the questions: if I want to do it based on 1 kg. berries, how much alcohol and water should I add? And whether to boil all the same?

Now the questions: if I want to do it based on 1 kg. berries, how much alcohol and water should I add?

If you recalculate the proportions from the recipe, it turns out that for 1 kg of vodka berries you need to take 1-1.5 liters (depending on the desired saturation and type of berries). And how to make vodka or liquid with some other degree from alcohol, you can see in the table, the girls on the previous one gave a link

I found a table ( 🔗), how to dilute alcohol depending on the desired strength of the finished drink.

It turns out that for a drink with a strength of 40 * for every 100 ml of alcohol with a strength of 95%, 144.4 ml of water must be added. Accordingly, for 500 ml of alcohol - 722 ml of water. It is better to measure in measuring cups, and not weigh, because the density of alcohol is less than that of water, and it is lighter.

And I just zabodyazhil cherry All the shops ran around - nowhere are there frozen berries, only by weight of a completely awful look. I somehow found, and only the cherry. On "frying" with a small amount of vodka, brought it to a boil, then added the rest and put Shteba on heating. After all, I glued the blocking valve - it does not close. Now the liqueur will languish until 4 in the morning, and tomorrow evening I will report on the result

Girls, and if in Shtebe it is simply done on heating, what temperature should I set?

In the morning I went to the store for berries and vodka I took frozen cherries, two bottles of vodka, I went to the cash register, everything was so businesslike, the cashier at me and then it dawned on me that alcohol was not allowed until 11.00 And I am like that at 9 am with 2 bottles of vodka What the cashier thought about me

Girls, and if in Shtebe it is simply done on heating, what temperature should I set?

I'm also interested: it's in a multicooker without temperature regulation, probably just - "Heating", and if it can be changed in Shteba, then how much is better to set it? I don't think it's worth it anymore, because it will boil slowly, and the degrees will fly away anyway. If you put less, then you need to increase the time (and again to the detriment of the fortress). I left the default, 70 *

alcohol is not allowed until 11.00

I, too, somehow missed this moment, and flooded into the store at 10:30. I was also turned around at the checkout, although I tried to explain something there (probably, the explanations did not look very convincing, because in my basket there was a single bottle of "little white")

[musi]

musi, Biryusa, girls! When I bought a multi Panasonic 100 years ago, I studied the materiel quite hard. And I subtracted that the "heating" in Panas ranges from 37 to 50 degrees, depending on from what temperature of the contents you transferred the MV to the "heating" mode. I hope this info helps you. And one more thing: I never glue the valve when insisting. And nothing, the wine is always beautiful.
There is another observation: Immediately after preparation, the wine does not seem very strong. But, after a day in the refrigerator, it becomes noticeably stronger.

deducted that "heating" in Panas ranges from 37 to 50 degrees

Thank you, Irish! I'll go, I'll turn the heating to 50 *

[Olenka!]

Go down Olenka! Excessive evaporation is not an assistant to us in this matter.

Already!
Interestingly, if I now put a few cherry leaves in the cartoon, I won't ruin the liqueur, will it? I read on the forum that they give a special pronounced cherry aroma to the drink. Purchased cherries, well, not at all ...

I won't tell you anything about the leaves. But, you know, all winter I have been taking purchased frozen plums and cherries for this wine, read - tasteless and non-aromatic. So, the wine from it, nevertheless, turns out to be surprisingly aromatic and tasty.

I went to pick leaves. I washed it. I crumpled in my hand. Smell ... Grass-grass! I will not, perhaps, put them, and Shteb does not want to open it again.

Nope! You don't need to open it at all!

[Zaire]

Now the questions: if I want to do it based on 1 kg. berries, how much alcohol and water should I add? And whether to boil all the same?

ZaireTo get vodka from alcohol, you need to dilute in proportions 2: 3 (for example, 200 ml of alcohol and 300 ml of water).
Be sure to pour alcohol into the water and not vice versa. The water must be well purified or bottled, you do not need to take it from the tap.
For 1kg of berries, yes, probably 1.5 liters of vodka is better.
I don't know about boiling. I boil the berries with water, when it cools down, I add alcohol. I haven't tried boiling yet.
Alcohol is poured into the hot one very carefully (I turn off the cartoon from the outlet), a reaction begins, a very strong boiling, so it is better to cool it.
On heating I have 70 °
Girls, I hope everything will work out and like the liqueur

And I'm like that at 9 am with 2 bottles of vodka What is interesting about me the cashier thought

in my basket was a single bottle of "little white")

Ol, at least I had a snack in my basket

"heating" in Panas ranges from 37 to 50 degrees, depending on from what temperature of the contents you transferred the MB to the "heating" mode

Ir, thanks for the info

if I put some cherry leaves in the cartoon now

Ol, I don’t know about the cherry ones, but when I made the blackcurrant liqueur (just not in a cartoon, but in an ordinary liter jar, everything is like in this recipe + currant leaves, and it should have been a month) it was the currant leaf that gave certain flavor notes ...

Girls, did you manage to read, al not?

I did it. It seems to me that when you open the bottle, it smells a little vodka, but the taste is clearly pronounced cherry. I tried literally symbolically, on the tongue, and my husband takes a sample every evening
Thank you, Irishka!

Thank God! And then I really began to worry that we could not like it
To Olenka's health!
It smells like vodka. How many hours was it on the heating?
Although, I do not remember, maybe I smelled a little
I have some cherries left in the freezer, I want to try to make it without boiling, the other day

How many hours did the heating stand?

How many "doctor" prescribed - 16 hours. - so much I held.By the way, Irin, what temperature is better to set on "Heating", since it can be regulated?

what temperature is better to set,

I don't know, I cooked at 70 °, probably at 50 °

[vernisag]

vernisag, Ira, thanks for the recipe. I have blueberry liqueur. There were lingonberries in the freezer, but decided with blueberries. Easy and simple and the result

[Natalia]

What color is beautiful On health Natalia, glad you liked !

And if you put it in Oursonchik, will the Fermentation mode work?

And if you put it in Oursonchik, will the Fermentation mode work?

I think not, here is a completely different cooking principle and a different temperature is needed Although ..., in the book there are recipes for tinctures with vodka, so it should work out

And here are my liqueurs! Which is a red strawberry. True, the color in the photo is not so saturated, in fact, it is dark red, almost crimson, transparent. But for recipe strawberries, a lot of sugar is too sweet for me. The second is nectarines. The color turned out as in the photo, the liquid is unclear, and the taste .... This is something !!! And prescription sugar is enough. They have already started to deteriorate, I thought ... well, do not throw it away. Everyone rated her 5+. Try it! The degree is not very felt, but that's it! The head does not hurt, the mood is good!

[carcarich]

carcarich, to your health! Strawberries, nectarines, mmmmm ... how delicious
I am very glad that I liked it!

strain, pour into a bottle and chill. Well, that's it, the liqueur in the multicooker is ready! It's time to invite guests!

It's so fast, right ?.
Irinka, is it possible from raspberries too, probably?

Irinka, is it possible from raspberries too, probably?

Alain, from anything you can and from oranges I made and you can not boil, but just pour and insist on heating

[Irinka]

Irinka, I will read it carefully tomorrow and ask you questions .. and then I’ll go crazy !. My mom brought three bottles of vodka from some store shares ...
you just need to read it carefully ...

and you can not boil, but just pour and insist on heating

I'm thinking when boiling what will remain from alcohol?

A few degrees will remain, but it will smell like berries, not vodka

Insist so many hours - it will be fragrant for sure!

Fragrant, only a little too much sugar, half as much is better