liquor

Recipes for liquors

Vodka

• 1 gallon of water
• 3 pounds potatoes
• 4 pounds sugar
• 4 ounces chopped raisins
• 4 lemons
• 2 oranges
• 1 tablespoon wine or champagne yeast

1. Wash and rinse the potatoes, then grate them
2. Boil the potatoes in 3 quarts of water for 15 minutes
3. Remove any foam that collects on the top Continue boiling until no more foam collects
4. Strain the water into the fermenting vessel with the sugar and raisins
5. Cool to room temperature and add the yeast
6. Juice the fruit, and add it as well. Mix very well, and allow to ferment for a week stirring or shaking daily

Rum

• 25L water
• 10KG molasses
• 3KG white sugar
• 1-2 packets of yeast (7-14 grams)
• (optional) 1 tsp yeast nutrient

1. Boil the water and dissolve the molasses and sugar.
2. Cool to room temperature
3. Add yeast and optionally, the yeast nutrient
4. Mix well and allow to ferment for 2 weeks
5. Distill as allowed by law

Whiskey

• 20 lbs corn
• 5 gallons of water
• 1 Tablespoon yeast

1. Grind all the corn to a powder
2. Add to 5 gallons of water and bring to ~154F mixing very well
3. Steep at this temperature for at least 45 minutes
4. Let cool to room temperature, and add yeast
5. Mix well, and place in fermenting vessel for at least a week
6. Distill as you like, but remember it is illegal in most of the world to do this at home!

Bourbon

• 4 lbs malted barley
• 4 lbs rye
• 20 lbs corn
• 5 gallons of water

1. Grind all the grain to a powder
2. Add to 5 gallons of water and bring to ~154F mixing very well
3. Steep at this temperature for at least 45 minutes
4. Let cool to room temperature
5. Mix well, and place in fermenting vessel for at least two weeks
6. Distill as permitted by law
7. Bourbon is typically filtered through charcoal and aged in white charred oak barrels for two years or more

Liq"uor (?), n. [OE. licour, licur, OF. licur, F. liqueur, fr. L. liquor, fr. liquere to be liquid. See Liquid, and cf. Liqueur.]

1.

Any liquid substance, as water, milk, blood, sap, juice, or the like.

2.

Specifically, alcoholic or spirituous fluid, either distilled or fermented, as brandy, wine, whisky, beer, etc.

3. Pharm.

A solution of a medicinal substance in water; -- distinguished from tincture and aqua.

⇒ The U. S. Pharmacopoeia includes, in this class of preparations, all aqueous solutions without sugar, in which the substance acted on is wholly soluble in water, excluding those in which the dissolved matter is gaseous or very volatile, as in the aquae or waters.

U. S. Disp.

Labarraque's liquor Old Chem., a solution of an alkaline hypochlorite, as sodium hypochlorite, used in bleaching and as a disinfectant. -- Liquor of flints, ∨ Liquor silicum Old Chem., soluble glass; -- so called because formerly made from powdered flints. See Soluble glass, under Glass. -- Liquor of Libavius. Old Chem. See Fuming liquor of Libavius, under Fuming. -- Liquor sanguinis (), Physiol., the blood plasma. -- Liquor thief, a tube for taking samples of liquor from a cask through the bung hole. -- To be in liquor, to be intoxicated.

© Webster 1913.

Liq"uor, v. t. [imp. & p. p. Liquored (?); p. pr. & vb. n. Liquoring.]

1.

To supply with liquor.

2.

To grease.

Bacon.

Liquor fishermen's boots. Shak.

© Webster 1913.