The Poultry Keeper

debcat · Posted: Fri Aug 10, 2007 8:57 pm Post subject: booze

CP's pumpkin wine

Marrow Wine.

5lb (2.5kg) marrow
2oz (60g) root ginger
2 lemons
2 oranges
3lb (1.5kg) white sugar
1 gallon (5litres) water
wine yeast

Wipe the marrow with sulphated (!) cloth, cut into small pieces including skin & seeds. Thinly pare the oranges & lemons, bruise the ginger & boil all these until marrow is tender.
When cool, strain onto the sugar & stir well. Add the juice from the oranges & lemons & an activated yeast. Ferment under air lock until it stops.
Rack to a container, add Campden tablet & store 6 months.

Without the ginger the taste is very bland. You can substitute cloves or cinnamon instead.

debcat · Posted: Fri Aug 10, 2007 8:58 pm Post subject:

and a variation

Found another one actually for pumpkin wine which is almost identical.
The differences were to grate the pumpkin & just pour the boiling water over with half of the sugar, 1oz ginger not 2oz.
Add yeast when lukewarm. Leave 5 days in a warm place, strain & add the rest of the sugar then ferment.

Optional extra was raisins.

Heather · Posted: Wed Dec 26, 2007 12:12 pm Post subject:

As it's nearly time for the nice pink forced Rhubarb again :

Rhubarb schnapps - recipe from Nigella

600g of Rhubarb 300g of sugar 1 litre of vodka shake it all together in a jar and leave in a cool dark place for 6 weeks or up to 6 months , shake the jar every day or so for the first month (if you remember!)

The finished product

NannyP · Posted: Tue Jan 01, 2008 8:39 pm Post subject: Sloe Gin

Sorry, can't remember how I made it hic, but wanted you all to know how nice it is hic Laughing

I made 2 bottles, 1 litre of Gin ?????sugar, and ????sloe's (pricked).
Left to soak, turning now and again. Strained through a jelly bag 3 months later......bottled and now drinking.
Have another lot still soaking, will leave it for another few months....it may be even better than this.

Had Mojo come for Christmas, he would have had some....maybe soon I'll let him try some.
Very Happy

Gilly C · Joined: 22 Jun 2006 Posts: 2588 Location: South Cumbria

I leave my sloes in for a year before straining, good with damsons too a little sweeter Very Happy

haven't made this years batch yet they are in the freezer must do it or none to bottle for next years christmas pressies !

NannyP · Posted: Tue Jan 01, 2008 8:54 pm Post subject:

Okay, will leave the other bottle til the end of the summer Very Happy

mojo · Posted: Wed Jan 02, 2008 4:00 pm Post subject:

here in france we can buy fruit achohol in supermarkets................so any fruit pricked all over fill a wide top jar then fill the gaps with liquid .put on lid agitate not shake every day for a month.leave for 6 months strain and bottle............add sugar syrup if you want a liquer ........................................................................ this year i made red plum/apricot/kiwi/mulberry/loganberry/peach/chery/black cherry/strawberry and finally raspberry ...................must try harder this year

Clucky · Joined: 22 Jul 2006 Posts: 2187 Location: Shropshire

We have just done our first year of damson brandy (and I don't drink, but this may convert me) and its gorgeous!!

Damson Brandy link

Use a fork for pricking, its so much quicker!!

I didn't use the cinnamon or cloves and it was still lovely

You can save the pickled damson for desserts with cream or icecream....yummy!!!

debcat · Posted: Thu Aug 07, 2008 3:23 am Post subject:

Pekinouts boozy eggnog

850 ml (1½ pint) Milk
850 ml (1½ pint) Cream
340ml (12fl oz) Brandy
170g (6oz) Sugar
110ml (4fl oz) Rum
110g (4oz) Icing sugar
6 Large eggs
Nutmeg to taste

Separate the eggs.
Beat the yolks slowly whilst adding the sugar; until the mixture is pale and golden.
Now slowly add in the brandy and rum, then beat in the milk and half the cream.
Set aside until just before serving.
Whisk the egg whites until stiff and fold into the mixture.
Whip the remaining cream and icing sugar until thick.
Top each glass with whipped cream and a little freshly grated nutmeg.