Years ago, the brandy cost about fifty cents a bottle, but now you know what is meant by "the good old days" and take note, the recipes would have called for gallons of the stuff as casually as today's call for one measly bottle. Yet, one bottle of gin, whisky or brandy will give two bottles of the finished product with a high percentage of alcohol to half the cost of the commercial product.
If at party time economy is crucial, three or even four bottles of a liqueur-type wine could be made from one bottle of brandy, or say, cherry brandy, sloe gin or whatever you have in mind, if it were intended to use them up over a weekend or over a three day Christmas. Of course, one bottle of liqueur may be made by using exactly half the amounts listed below and little water.
Since the amount of volume has been doubled, the alcohol content has been reduced by half-twenty seven percent by volume. If you get fifty-four percent of alcohol, you can use two bottles of wine and one of gin and get 3 bottles of a product containing eighteen percent. It is important to understand the process of wine and liquor making. When two bottles of wine at 14 percent of alcohol are put together you can have twice as much wine still at 14 percent.
However, if you do this for the purpose of fortifying, the alcohol present in each bottle must be accounted for. Thus, you have a total of 82 percent; how? The three bottles of wine each containing 14% is equal to 42%, plus one bottle of gin at 40% equals 82%. You divide this figure by the number of resulting bottles - in this case you already have four bottles - and each will contain just over 20%. Going further, you have 5 bottles at 14 percent equals to 70 percent. So, if 1 bottle of gin is at 40% then you have a total of 110%. In this case you now have 6 bottles, therefore divide 110 by 6; approximately you have a total of 18% of alcohol.
Yes, the same thing applied when whisky or rum are used. For whisky, the most suitable wines are: *Root wines (not beetroot). Root wines made with cereals such as wheat with or without raisins added, or with wheat or raisins alone. * Grain wines made mainly with wheat or maize, etc. * Orange, and * Dandelion You can have the best liqueur if you mix any of these wines with rum, such as: * Root wines with a rather higher than average acid content. * Rhubarb wines * Orange * Lemon, and * Grapefruit
In addition wines more suitable for mixing with port and other high alcohol red wines are: Elderberry and all red wines whether made from one fruit or a mixture of fruits, and a mixture of fruits and grains such as wheat or maize. You can mix white wines or the paler-color ones made from such fruits as raisins, raspberries, loganberries, red or white currant, etc. with port or high-alcohol white wines. Remember, the mixing of port with spirits should be confined to one bottle of wine to the bottle of port only if they are required for keeping. Two to one mixing may be practiced if it is intended to use within three to four days.
If at party time economy is crucial, three or even four bottles of a liqueur-type wine could be made from one bottle of brandy, or say, cherry brandy, sloe gin or whatever you have in mind, if it were intended to use them up over a weekend or over a three day Christmas. Of course, one bottle of liqueur may be made by using exactly half the amounts listed below and little water.
Since the amount of volume has been doubled, the alcohol content has been reduced by half-twenty seven percent by volume. If you get fifty-four percent of alcohol, you can use two bottles of wine and one of gin and get 3 bottles of a product containing eighteen percent. It is important to understand the process of wine and liquor making. When two bottles of wine at 14 percent of alcohol are put together you can have twice as much wine still at 14 percent.
However, if you do this for the purpose of fortifying, the alcohol present in each bottle must be accounted for. Thus, you have a total of 82 percent; how? The three bottles of wine each containing 14% is equal to 42%, plus one bottle of gin at 40% equals 82%. You divide this figure by the number of resulting bottles - in this case you already have four bottles - and each will contain just over 20%. Going further, you have 5 bottles at 14 percent equals to 70 percent. So, if 1 bottle of gin is at 40% then you have a total of 110%. In this case you now have 6 bottles, therefore divide 110 by 6; approximately you have a total of 18% of alcohol.
Yes, the same thing applied when whisky or rum are used. For whisky, the most suitable wines are: *Root wines (not beetroot). Root wines made with cereals such as wheat with or without raisins added, or with wheat or raisins alone. * Grain wines made mainly with wheat or maize, etc. * Orange, and * Dandelion You can have the best liqueur if you mix any of these wines with rum, such as: * Root wines with a rather higher than average acid content. * Rhubarb wines * Orange * Lemon, and * Grapefruit
In addition wines more suitable for mixing with port and other high alcohol red wines are: Elderberry and all red wines whether made from one fruit or a mixture of fruits, and a mixture of fruits and grains such as wheat or maize. You can mix white wines or the paler-color ones made from such fruits as raisins, raspberries, loganberries, red or white currant, etc. with port or high-alcohol white wines. Remember, the mixing of port with spirits should be confined to one bottle of wine to the bottle of port only if they are required for keeping. Two to one mixing may be practiced if it is intended to use within three to four days.
About the Author:
Helen Curie has been a practicing wine-maker for years. She's discovered the tricks to picking out the perfect combination of ingredients to obtain the best tasting wine. Using her information, anyone can learn how to easily make wine that tastes fantastic. To learn more aboutmaking homemade wine, follow the link.