Recipe as follows. Any help would be greatly appreciated.
2 Gallons Apple Cider 1/2 Gallon Apple juice 3/4 Cup Dark Brown Sugar 1/4 Cup White Sugar 8-10 Cinnamon Sticks 6-8 Whole Cloves 2 Lemons 2 Oranges 4-6 Apples (Any Kind) 1 liter 190 Proof Grain Alcohol
Bring cider, juice, sugar and spices to a low boil. Peel, core and slice apples. Carefully peel skin from citrus fruits then juice and strain through fine mesh sieve. Remove spices after 30-40 minutes, add citrus skin and juices. Remove citrus skin after 3-5 minutes. Total time spent at low boil 60-90 minutes, enough time to reduce the total liquid by 40-55%. Let cool overnight, separate into Mason jars with apple slices and a new cinnamon stick. After 10 days pour liquid back into a large pot and add the grain alcohol, return liquid to jars. Store either in refrigerator or a cool, temperature constant place for two weeks bare minimum. The longer it sits the better it gets so leave it alone as much as possible.
I like to serve it right out of the jar with a table full of mini bottles of Fireball/Jameson/Sailor Jerry as custom mix-in options.
CHEERS!
Any additional spices, flavors, techniques, critiques and mix-ins are welcome!!
Edit: Reducing the liquid by 40-50% gives you an ABV of between 15-20% for a drink equitable to a strong cup of wine. Obviously adjust for personal taste.
Submitted October 27, 2016 at 10:50PM by PitaSteve http://ift.tt/2dPBuMS AskCulinary
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