Highly Spirited

Blackberry Infusion

40% abv Black Currant Infusion

For this one I used… 200g Rhubarb and Custard boiled sweets 500ml Vodka

Fermented, Macerated, Distilled & Tasted

70g Fresh Root Ginger 1.2kg Sugar 250g Raisins or Sultanas 1/2 tsp Critic Acid 1/2 tsp Pectin Enzyme Wine Nutrient Wine Yeast 1 Campden Tablet

Reaction To Jesse ‪@StillIt‬ Latest Video

300g Grated Parsnips 1 litre Neutral Spirit/Vodka 200g Sugar Macerate for a week or more, strain and bottle.

The Money, The Stats & You!

5 Lemons Used 5 Ways

Making Still Sprirts Blackberry Flavoured Schnapps

Werther’s Original Infused Vodka : WOV Part 1

Can I Stop This Drink From Separating? : WOV Part 2

20 ltr Kale Sugar Wash 100g Kale (simmered for 6 mins, then blended) 4kg Sugar (dissolved in 6 ltrs of hot water) Then topped up to 20ltrs Then add the Liquidised Kale and 10g-15g Wine Yeast (or 90g Bakers Yeast) Leave to Ferment at appropriate temperature

Fermenting A KALE Sugar Wash : Part 2

Distilling A KALE Sugar Wash : Part 3

Literally Jam + Vodka

500ml Vodka @ 40% abv 1 PK Werther’s Original (135g) 3/8 tsp Xanthan Gum Powder

25ml (3/4oz) Mint Vodka 15ml (1/2oz) Werther’s Original Vodka mixed with either 1/2 tsp Instant Coffee, or 1/4 tsp Vanilla Extract, or 1/2 tsp Cocoa Powder and 1/2 tsp Hot Chocolate Powder Also, 25ml (3/4oz) Mint Vodka 15ml (1/2oz) Baileys Salted Caramel

PARSNIP WINE 2kg Parsnips 1kg - 1.3kg Sugar 1 tsp Citric Acid 350g - 450g Raisins 1/2 tsp Tannin (or some strong Tea) 1 tsp Pectin Enzyme 1 tsp Yeast Nutrient 1 tsp Wine Yeast 1 Campden Tablet Wine Finings PARSNIP SOUP (serves 4) Put 600g Tender Parsnips in 1ltr Vegetable Stock and Blend to a smooth consistency Put in Pan and add 200ml Double Cream Season with Salt and Pepper (also add a few Chilli Flakes if you so wish) Bring to a Simmer, then Serve!

alcotec Express 24 Turbo Yeast 14% Alcohol in only 24 hours!

3 ltrs (1/2 a bag) Stinging Nettles 250g Raisins 10g Sliced Ginger Root 1.3kg Sugar 1 tsp Citric Acid or 1 Juiced Lemon 1 tsp Yeast Nutrient 1 tsp Wine Yeast 1 Campden Tablet Wine Finings

Distilling alcotec 24hr Turbo Yeast Sugar Wash

Cleavage, Jubilee Celebration, Oh & Some Gin

Reusing Turbo Yeast : 2nd Gen. Part 1

Reusing Turbo Yeast : 2nd Gen. Part 2

200g Beech Leaves (young, new growth) 750ml Gin Simple Syrup (150g Sugar & 150ml Water)

100g Stinging Nettle Tips (Blanched and Blended) 4kg Sugar Wash made up to 20ltrs 2 tsp Citric Acid 20g Wine Yeast

Fermenting & Distilling A NETTLE Sugar Wash : Part 2

Reusing Turbo Yeast : Success Or Fail For A 3rd Gen?

What I used for the Elderflower Wine Recipe : 1 Ltr Elderflowers 1.2 kg Sugar with 1.5 Ltr Hot Water Added 3 Ltr Cold Water to make 4.5Ltr or 1 Gallon 1 tsp Citric Acid or 1 Lemon Juice 1 tsp Tannin or 1 Cup Strong Tea 1 tsp Yeast Nutrient 1 tsp Wine Yeast Then I used 400ml of the Distilled Wine @ 61% abv Mixed with 200ml of a 1 to 1 Sugar Syrup To make 600ml of 40% abv Elderflower Brandy The Lemon version was same as above, but with an added strip of Lemon Zest Only leave in Brandy for a few minutes Or you might overpower the Elderflower Apple Concentrate didn’t work well for me But it may be worth adding a slice of fresh Apple

Reusing Turbo Yeast : The Second 2nd Gen

Alcoholic Strawberry Drink Made 4 Ways

350ml Banana Brandy @ 45% abv 115ml Banana Syrup = One Sweet Banana Drink @ 34% abv

Reusing Turbo Yeast : The Second 3rd Gen

5g Lemon Verbena Leaves 160ml Neutral Spirit @ 94% abv 300ml Water + 125g Sugar = 360ml Syrup 200g Lemon Sherbet Boiled Sweets 400ml Neutral Spirit @ 38% abv

20g Tomato Leaves 200ml Neutral Spirit @ 94% abv (160ml @ 94% After Infusing and Filtering) 360ml Syrup (300ml Water + 125g Sugar) 500ml Tomato Leaf Infusion @ 30% abv

10g Red Currant Leaves 200ml Neutral Spirit @ 94% abv (160ml @ 94% After Infusing and Filtering) 360ml Syrup (300ml Water + 125g Sugar) 500ml Red Currant Leaf Infusion @ 30% abv

20g Tomato Leaves 160ml Neutral Spirit @ 94% abv 360ml Syrup (300ml Water + 125g Sugar) 500ml Tomato Leaf Infusion @ 30% abv

Reusing Turbo Yeast: 4th Gen

Monin Syrup used. Chocolate Cookie, White Chocolate and Salted Caramel. Test Batch made in a Shot Glass with, 26ml Vodka @ 40% abv and 3.5ml Flavoured Syrup To make a, 26.5ml @ 35% abv Drink

Monin Syrup used, Chocolate Cookie and Salted Caramel. I used, 150ml Neutral Spirit @ 94% abv 300ml Sugar Syrup (260ml Water + 80g Sugar) 50ml Flavoured Syrup To make a 500ml Drink @ 30% abv Alternatively use, 500ml Vodka @ 40% abv 80g Sugar (back sweeten as you so wish) 50ml Flavoured Syrup To make 570ml Drink @ 35% abv

What I used for ‘Date’ Night Drink, 300g Stoned Dates 400ml Neutral Spirit 600ml Water And ended up with 850ml ‘Date’ Drink @ 40% abv after the Infusing time and Straining

What I used, 150g Rolled Oats 500ml Vodka @ 40% abv (325ml after Infusing and Filtering) 90ml Honey 2 Cloves 1/2 tsp Cinnamon 1/2 tsp Vanilla Extract

What I used, 150ml Neutral Spirit @ 94% abv 300ml Sugar Syrup (260ml Water & 80g Sugar) 50ml White Chocolate Syrup with the additional 40ml Raspberry Syrup or 30ml Strawberry Syrup

150g Lightly Toasted Rolled Oats 500ml Vodka @ 40% abv (250ml after straining) 80ml Runny Honey 2 Cloves 1/2 tsp Ground Cinnamon 1/2 tsp Vanilla Extract

What I used, 1kg Elderberries or Blackberries (the Berries were frozen beforehand) 750ml Vodka @ 40% abv 150g Sugar 2 tbsp Brown Sugar 2 Mulled Spice Sachets

What I used, 300g Stoned Dates 200g Figs 50g Chopped Sultanas 1 tbsp Soft Brown Sugar 2 tsp Ground Cinnamon 1 ltr Vodka @ 40% abv Infuse for a few days, and then Strain

What I used for the only one that kind of worked, to make a 80ml Set Dessert @ 10% abv 60ml Cream Stirred in 20ml Vodka @ 40% abv Then stirred in 15g of Angel Delight Leave to set for 5 mins in fridge

DISTILLING : Give Me Advice And Also Help Others! PART 1

DISTILLING : Give Me Advice And Also Help Others! PART 2

What I used for the BULLSHOT Drink, 120ml (cold or hot) Beef Stock 60ml Vodka @ 40% abv A dash of Lemon Juice A dash of Worcestershire Sauce A dash of Hot Sauce A pinch of Celery Salt A pinch of Black Pepper

What I used, 411g Sliced Tinned Peaches in light Syrup 150ml Vodka @ 40% abv Infuse for a week Strain out fruit and drink! Also, Still Spirits Peach Schnapps Essence Packet of Schnapps Base 650ml Vodka @ 40% abv Topped up with water to 1.125ltr

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