A smaller than usual attendence at this meeting. However it was good to see John back after a long ailment and hope we see him regularly in the future. We welcomed two visitors and hope they gleaned something of interest to them. We have correspondence from Dunedin flagging the National Competitione to be held there between the 11 and 13 Oct this year.
The monthly competitions were judged and no wine medals were awarded. David attained Silver for his Dry Stout and Brian achieved Bronze.
Our subject this month was liqueurs and Norm past on some of his experiences in making them. As well he presented many recipes and proceedures for fruit liqueurs. Norm had an example of a 1:1:1 ratio recipe from plums for us to taste. Very pleasant!
A 1:1:1 ratio is as follows and is suitable for many fruits. It is 1kg fruit, 1kg sugar, 1litre 40% alcohol. Add the alcohol to the fruit, cut up roughly, in a closed container for up to 4 weeks in a cool dark place, stirring occasionally. Syphon off the liqueur, add the sugar and once dissolved and settled, bottle. For fruit with stones it would be preferable to remove them for a cleaner taste. Leave to age for at least 3 months. If too sweet add some alcohol and water(1:1 ratio) to taste. An option for a softer mouth feel, cut the sugar back to 750-800g and add 10ml of glycerine. The acohol can be 40% spirit from your still or vodka. Over time sugar is converted to glucose and fructose which are less sweet to taste so more grain sugar to taste may be needed after storage.
There are many recipes for many types and flavours of liqueurs and a useful book is: The Art of Making Wines and Liqueurs by Betty Sampson from Aurum Press 2002. ISBN 185410 8441. There are also recipes in our clubs publication celebrating the clubs Silver Jubilee. We hold several copies and cost about $10.