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Kumquats in brandy - brandy recommendations, please

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goldfritter:
We tried this once. We forgot about the jars for many years (5 maybe? or more). Needless to say what came out of them was inedible (and also possibly toxic).

Den123:
I dunno, but I don't think it will last that long...Shaun?

Shonver:
The idea is to chocolate-coat them after two weeks and to shelf the liquid in a dark, cool place for up to 6 months. I'm new at this; I just picked the simplest recipe. I have no idea how long they are supposed to last besides this info.

Curlycat:
I would love to taste it as well, both the kumquats and the liqueur. Sounds absolutely delicious.
Here is a good resource for your experiment. Please let us know how it turns out.

https://homedistiller.org/forum/index.php?sid=eb4f0cd9b23b6ff8a977ddfe3158f6f1

I have done a bit of distilling myself and tried to make some Limoncello. Sadly my results were not great.
https://homedistiller.org/forum/search.php?keywords=Limoncello

Making liqueur is very satisfying. I have made a mean coffee liqueur and a toffee chocolate liqueur. Neither was matured for more than a month. After tasting it, it was consumed.  >:D


JonnyP:
Iíve made various flavoured vodkas and gins (and limoncello).  Not tried a brandy base, mainly vodka based (infuse with juniper/coriander/rosemary/lemon peel and star anise and you get a very nice gin), lemon and orange peel in vodka for a week, then add some sugar and wash through with more vodka does a decent limoncello.  A real party winner was hibiscus and pomegranate molasses vodka (reduced the hibiscus flowers in water and cane sugar with pomegranate to a thick syrup then strained and added to good vodka).

Next up will most likely be a green tea and lemon gin.

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