So the post above is a useful starting block, but I'd live to hear about your hits and misses in the realm of liqueur making.
For TRF this year, I plan on making (in the next few weeks):
Apple Pie Loki
Nutella Loki
and POSSIBLY small batches of
Hibiscus or Ginger
I dont want your recipes- that's half the fun, figuring it out!
My greatest misses have been
-Lemonade- Tried using real fruit... bad plan.... they never really settled out and never really tasted like it was supposed to. Still have some in a jar, it has become a project to wait it out as long as possible to see what the flavor will become lol
-Came up with a great plan to use sno-cone flavorings. No. Not only was the flavoring to strong (and just bizarre) but they would turn anything spilled on into whatever color the flavor was... permanently.
-Chocolate (my first time) used melted milk chocolate. Bad idea. Choc seperated out as it settled and had just the weirdest texture.
-Assorted Flavors of weirdness. Occasionally I just come up with an idea of "Well hey, I bet this would make a great loki flavor" and then... all I get are strange looks when I ask if people want to try them. Sour Apple was probably the one that got the most odd looks... i thought that was a good idea...
*Rum flavored is still the weirdest thing. As I have said before... why not just drink rum?*
why is Sour Apple wierd? Hello, Sour Apple Pucker anyone?
I would drink it!!!
And the lemonade- how were you doing the organics? Giada de Laurentiis has a Lemoncello recipe that could translate well to Loki...
I never really cared for the recipes that Giada uses, but I will check into that.
Basically what I tried (and failed at) was using the homemade lemonade that I make all the time (and lurves) and combining that with the syrup and everclear.
The main problem is I like my lemonade a little pulpy and that... made nasty loki lol
Not good to have stuff floating around in your booze
The pucker was the reason I thought Sour Apple would be a hit... no one even wanted to try lol
*I wonder what sour apple and rum would be like...*
I think with lemoncello you use the rind instead pf the pulp- that may have been the wierdness...
this site: http://patty.vox.com/library/post/homemade-limoncello-when-life-gives-you-lemons.html
has a pretty in-depth how-to.
Sour Apple Rum... hmmm... OOH- if it was SPICED rum!!!
Oh man... we were hard up for flavoring, and decided to try jello pudding powder..... BIG MISTAKE. It was the desperation that did it!
Oh, and the watermelon. It's been a year- it's STILL like gasoline!
double filtered the alien wine last night- there was so much lime in it it was undrinkable... so, tonight I'll add some sugar and see how that has mellowed now that the leftover solids/oils have filtered out.
Need to decant/filter the nutella- I'm not sure if i need to add back soem hazelnut flavor yet or not...
How are your batches coming?
Orange cinnamon using real fruit was my biggest mistake. I think the citric acid just doesn't age well.
I did Cinnamon Pear one year. The taste was fabulous but I got could never get it to clear up very well. It ended up effervescing into Champear.
Hey Teach!! The Sour Apple works!! We use it in one of our many concoctions and it is always a big hit!! Yum Yum Yum Yum Yum!!!
A few that have failed.........
Tried using Strawberry Daquiri mix it was so thick and gross.. Just wrong.. so very wrong...
Our Cherry loki usually tastes good right away and then morphs itself into a Cough Syrpy glass of yuck.. There are a few who like it, maybe they were the ones who would break into our garage as a kid and steal my Dad's sale/sample Robitussin... Hmmmmm? :P
Also tried using Long Island Iced tea mix.. Called that one Captain's Island.. The Captain can keep his island.. That one will give you a case of the barfs for sure! :-X
I am on the fence about our Rootbeer flavor... There's just something weird about it to me...
I would have to say though, my favorites that we have made are the Butter Rum, the Hot Damn, and the Cinnamon Apple... They are full of yummyness!!
Have a few new flavors brewing.. Can't wait to see what we come up this time!!! :-*
DonaCatalina- i know I shouldnt ask, but would you mind sharing the details on that ChamPear? it just sounds DIVINE! Like a spicy, sweeter perry cider?
I share recipes....I have no big secrets.
4 medium red Pears (green ones aren't sweet enough)
1lb Sugar, dissolved in 2 cups distilled water
600ml (1 pint) Vodka
1 Whole white peppercorn
1 tsp Ground cinnamon
Remove seeds and dice pears.
Place the pear pieces in a glass jar.
Put peppercorn and cinnamon in fine cheese cloth,
tie closed tightly and put in jar.
Add vodka, cover, and leave for 2 weeks.
Strain through a muslin cloth and add sugar solution.
Leave until clear.
Now like I said, mine never went completely clear even with filtering. The champange effect
was caused by the high sugar content as well as the natural yeast that was on the fruit.
If you want to achieve that effect on purpose, use a vintner's yeast that is available from a vintner's supply.
Do not use champagne yeast because the pear doesn't have the body to stand up to that and it will turn vinegary. Personally I would not recommend adding yeast.
so pears are skin on- silly question- I'm assuming you'd wash the pears, but wouldn't that eliminate the natural yeasts?
Skin on....You can wash them, but the skin still carries some residue.
I'm definitely going to try this- maybe cloves and peppercorns (have an allergy to cinnamon)
OH! lol this brings me up to 4 flavors now... how long before the effervescence happened? what would you judge would be the shelf life after that?
Quote from: bellevivre on July 14, 2009, 03:03:30 PM
I'm definitely going to try this- maybe cloves and peppercorns (have an allergy to cinnamon)
OH! lol this brings me up to 4 flavors now... how long before the effervescence happened? what would you judge would be the shelf life after that?
It was about 8 months before it started effervesing. Actually unscrewed the lid and blew out some corks.. About a year later what was left started turning to vinegar.
After one disasterous attempt at mead making Iv'e turned to cordial. I'm guessing from the previous posts that Loki and cordial are the same thing but maybe Loki isn't aged long? I was told that I should let my cordials sit for a minimum of three months and that six would be better. I started a batch of blackberry and a batch of peach a couple of weeks ago and have some cherries waiting to be pitted and covered in vodka.
loki, since it's primarily made with various extracts, CAN be drunk immediately- it does benefit from aging, though! Oh, and most cordials are vodka or brandy- where loki is always Everclear... otherwise, yes, it's the exact same premise
Quote from: bellevivre on July 15, 2009, 12:46:47 PM
loki, since it's primarily made with various extracts, CAN be drunk immediately- it does benefit from aging, though! Oh, and most cordials are vodka or brandy- where loki is always Everclear... otherwise, yes, it's the exact same premise
I remember seeing a post that you were making Apple Pie Loki, this year. Are you using Apple Pie liqueur in yours?
Nope- it'll be boiled apple cider (it's cider reduced to a syrup) brown sugar, allspice and cloves
Hmmmm... i'm doing my first batch this weekend. I was going to cut down on the apple juice(recipe that i found) and add the liqueur... what do you think?
it all depends on what result you are looking for- adding the liquer would certainly make a more intense flavor...
Really, i just experiment- I have lots of hits and misses! But I've never had one that wasnt at least good to mix with something...
Thanks... i'll probably have this thread up while i'm brewing. ;D I'll let you know the turn out.
OOOOORR- you can trade for a bit of 18 yr Glenfiddich!
We made some nutella loki and it is to die for.
I love nutella, and the loki is even better.
My nutella will start filtering tonight- I'm really hopeful it comes out well! I have to have at least one non-failure batch ='D
Quote from: gracefulcarrie on July 15, 2009, 03:05:22 PM
We made some nutella loki and it is to die for.
I love nutella, and the loki is even better.
YAY!!! Can't wait to see what you guys came up with!!! ;D
Quote from: bellevivre on July 15, 2009, 03:09:17 PM
My nutella will start filtering tonight- I'm really hopeful it comes out well! I have to have at least one non-failure batch ='D
"Filtering"??? I wasn't aware that loki had to filter...
it does when you make it with organics! my Nutella has real hazelnuts and real cocoa...
Nutella filtered, may run through one more time... now to add sugar, taste, and decide if I need to add some hazelnut extract- I think the dark cocoa powder I used may have overwhelmed the hazelnuts...
I've got mine all made up and aging. I have made pumpkin pie, chocolate almond, white chocolate carmel, and white chocolate macadamia. I have some left from last year too, blackberry, butterscotch, and vanilla.
Nutella Loki is decanted- it SMELLS of chocolate, but TASTES of hazelnut- even hubby, who is kindof a Loki purist and doesnt much care for the various flavors, thinks I may be onto something... need to buy more EC for the Apple Pie- can do that when he's gone...
I've got my batch of apple cinnamon aging... not sure how it'll turn out but with a liter of Everclear and a fifth of Apfelkorn it'll sure as hell put hair on a que ball, make you shave your tongue or have you running naked in the moonlight. My brother & I were thinking of calling it Eeeevillll. :D
well, if the apple was what the debil made eve eat, why not Eve's Temptation?
I think my Nutella needs to be Ella's Chocolate Nut or somewhat...
Alien Wine I'm still struggling with- I'm mulling steeping it with more hibiscus flower- it''s not so much bitter from the lime, but WAYYY too limey...
I got introduced to loki last year when a friend invited me back to there campsite. Boy the flavors where wonderful, cherry,Cinnamon,watermelon,lemon, and some others i cant remember after the bottles started to pass around 2 or 3 at a time. I would much like to return the favor and bring some this year to the Halloween weekend. If anyone could spare a non-secret recipe I would be much appreciated and would even offer up a bottle of the brew to you. Thanks in advance, new brewer to be Varm.
Ok, so I've found myself in a quandry. I have a friend that has decided to make loki- only problem is, she keeps using VODKA in it! Can that still be considered loki? It just seems epically wrong to me...
*edit*
She uses the everclear as well, but uses flavored vodkas in formulating her flavors.
if it's EC AND Vodka, I'd say that's loki.
Just vodka, sorry, I call that a cordial...
Quote from: Yrose on July 22, 2009, 09:01:02 AM
pumpkin pie
Which faire may I come to in order to beg for some of that? That sounds SO YUMMY!
Kett, you can find Yrose at TRF!!!
Score! See you TG weekend! LOL.
Quote from: blue66669 on September 16, 2009, 09:24:21 AM
Ok, so I've found myself in a quandry. I have a friend that has decided to make loki- only problem is, she keeps using VODKA in it! Can that still be considered loki? It just seems epically wrong to me...
*edit*
She uses the everclear as well, but uses flavored vodkas in formulating her flavors.
Would depend on the proportions. The vodka would need to be no more than just enough for the flavor. Frankly, I think she would do better with the extracts.
WOOT! Rennie Score! Just found an extra half bottle of everclear- 1 cup of boiled cider, 1/3 c brown sugar, 2 c simple syrup, a handful of allspice berries, 1 tbs ea of ginger and nutmeg, and a couple black peppercorns (yes, that's the 'aut...hentic' way to do that type of seasoning.) Only a week to mellow, but we'll see how it goes!
Nutella is sugared- late to the party, i know, but OOOH it smells faboo- i'lll taste once it settles...
This sounds fabulous! I had not heard of loki before the forums here. I am going to have to try this.
So is Loki a traditional/period thing? I wasn't finding much in google. Following links here I've found great sites with recipes for wines and whatnot. I plan on trying to make Ypocras along with some loki experiments.
Bellevivre, might be too late now but I'd bet cardamom would make a really nice sub for cinnamon and go well with the other spices!
Quote from: blue66669 on July 20, 2009, 08:11:22 AM
Quote from: bellevivre on July 15, 2009, 03:09:17 PM
My nutella will start filtering tonight- I'm really hopeful it comes out well! I have to have at least one non-failure batch ='D
"Filtering"??? I wasn't aware that loki had to filter...
Blue, I've just made my 4th or 5th batch of apple pie now, and I use real apple cider in it. With this latest batch, I've had to triple filter it, because some people don't like the settling of the tiny particles that made it through the filtering. I say it gives it better flavor, as this is the stuff originally in the cider. I'll let you be the judge the next time I see you.
I was thinking about making some apple cinnamon lokie for the holidays coming up. Has anyone tried to put in a stick or two of cinnamon for flavoring? If so, did it work and how many sticks did you put in?
doesnt look like it posted..... nevermind, there it is. :)
who's got their loki bottled? Ours is done! did apple pie spice again, used mulling spices in a teabag and i think this'll be better than last year- wheee!
Quote from: Valiss on August 10, 2010, 11:20:25 AM
I was thinking about making some apple cinnamon lokie for the holidays coming up. Has anyone tried to put in a stick or two of cinnamon for flavoring? If so, did it work and how many sticks did you put in?
Use two sticks per bottle, then remove them after a month.
I was introduced to Loki by some scondrels that came to corf to visit and so want to try making some. If someone could renmail me an idea of what is used i would love to play. Or just give me a starting point, i will warn i love to play with recipes.
Quote from: blue66669 on August 10, 2010, 03:17:15 PM
Quote from: Valiss on August 10, 2010, 11:20:25 AM
I was thinking about making some apple cinnamon lokie for the holidays coming up. Has anyone tried to put in a stick or two of cinnamon for flavoring? If so, did it work and how many sticks did you put in?
Use two sticks per bottle, then remove them after a month.
Are there any ill effects if I leave them in longer? DO the sticks break down, or get too spicy or something?
when you steep cinnamon in alcohol, youre pulling out all the essential oils- I wouldnt steep for TOO long, because some people (like me) get burnt gums from it- I used a teabag to boil together my non-booze ingredients, then just pull that out when it's at a flavor I like. big spices, like cinnamon sticks, you can do the same way.
The sticks don't break down, but the longer you leave it, the spicier it will get. Just add them into the bottles when you bottle them, maybe even keep a string tied around them so that it's easy to remove.
some say the only real loki is that made with everclear, almond extract, vanilla extract, and white sugar... but, I think Loki is the name for any liquor made on those principals, with everclear or another grain alcohol.
besides, if it's NOT loki, why are there different flavor categories when you have a loki tasting contest?
Quote from: bellevivre on August 10, 2010, 06:27:24 PM
some say the only real Loki is that made with everclear, almond extract, vanilla extract, and white sugar... but, I think Loki is the name for any liquor made on those principals, with everclear or another grain alcohol.
besides, if it's NOT Loki, why are there different flavor categories when you have a Loki tasting contest?
You forgot the "funky fungi" too, that was in original Loki. Never tried traditional... although that's slated for next year....
My 4 flavors are bottled...
REALLY!?
I never heard that...wow...lol seems I'm missing on my organics!
Friday I'll be attempting my second batch of Loki. I'm thinking about Hot Chocolate. I found a really cool store near me that sell all kinds of extracts and flavorings. Wish me luck, lol.
Sir Garath:
Congratulations on asking what is the most asked question in the Crafting Corner section of the site! *Golf Clap*
Ok, all joking aside, that is actually the most asked question we get here in this section of the website. If I had a nickel, and all that.
It seems there is ALOT of mystique around Loki in the Renn community. The simple answer is, Loki is a cordial or liqueur made from typically a strong grain alcohol, like the brand Everclear, or in some cases vodka as a base and other flavouring agents added. These flavours may be natural like cinnamon sticks, berries and vanilla extract or synthetic like the commercial flavourings you can purchase at most brewing stores.
The most basic process involves steeping your flavouring agents in the grain alcohol for a specific length of time, filtering, ageing, an drinking. It can get much more involved as you may discover reading over the forum and talking to the others on here that make their own.
The exact proportions of each ingredient is what many consider their specific Loki, "secret recipe". The simple truth is you can find more than a few cordial recipes online, or you can experiment and find one you like.
I would suggest you familiarise yourself with the search function of the RF.com forum. You can find it at the very top of the page sandwiched between, "Help" and "Chat". You may also want to start with these:
http://www.renaissancefestival.com/forums/index.php?topic=358.0
http://www.renaissancefestival.com/forums/index.php?topic=7676.0
http://www.renaissancefestival.com/forums/index.php?topic=363.0
******
Moderator's Note:
I'm adding this note because of past issues that have come up when this question has been asked. Please contain yourself if you have any desire to start with the, "It's only Loki if ..." and "Loki is all about the feeling ..." type comments. Any posts that even remotely appear to diverge in to this territory again will be deleted without notice. Please keep all posts on topic. Thanks.
Thank you all for the information.
need to make the basic recipe first to get an feel for it then i already have alot of ideas rolling around in the head. Like using cinnamon sticks from different parts of the world and the same with vanilla. Oh and don't get me started on the flavored sugar you can get.....okay i work just a couple minutes from two wonderful spice shops.
Wish you luck. Can't wait to hear how it turns out. :)
GoodyTombShoes:
I love that site. I posted a link to it in the recipe thread years ago. I've had mixed luck with some of the recipes off the site, but the thoroughness of the directions and information makes it just too good a resource to ignore.
Sir Garath:
You can find a copy of a basic recipe supplied by Teach (another member) in one of the threads I posted above. The second one I think. Good luck!
Quote from: bellevivre on August 10, 2010, 06:27:24 PM
some say the only real loki is that made with everclear, almond extract, vanilla extract, and white sugar...
I made my first batch recently, and this is how I made it, although I fear I put too much vanilla extract in it. I guess we'll find out when I break it out for TRF.
Quote from: GoodyTombShoes on August 10, 2010, 06:23:02 PM
I just bottled 4 loki's. I did a Butter Almond, Lemon-Lime, Coffee and Bananas Foster.
Oh my word, coffee loki sounds divine. Does it end up tasting like kahlua?
We are doing Root Beer Loki and Mocha Frap w/ Whip Loki this season. For our wedding we are planning Cotton Candy Loki.
okay is it bad that i have already located a place to get the candy oils and where i can get free bottles to put it in?
Sounds perfectly normal to me. ;D
Quote from: Sir Garath on August 11, 2010, 02:13:01 PM
okay is it bad that i have already located a place to get the candy oils and where i can get free bottles to put it in?
absolutely normal! though, i will say- go with extracts where you can- you're going to add water to the mix, so the oils will likely not emulsify properly...
granted, Ive never TRIED candy oils in anything except candy, but, you can actually order a wide range of flavors from King Arthur Flour...
Whatever you do... DO NOT ATTEMPT TO USE SONIC SYRUPS AS A FLAVORING!!!!!
It's usually baaaaad business.
After looking at the King Arthur Flour flavorings I'm begining to see how someone COULD concoct the Chocolate Chip cookie dough Loki I tasted once. Now that stuff was evil! Wonderful but evil.....
I will say that my apple pie has a crust aspect...
but, yeah. dont try to go with real cocoa... it just doesnt work (hence the failed nutella loki in my pantry)
Quote from: bellevivre on August 11, 2010, 03:25:08 PM
(hence the failed nutella loki in my pantry)
ewwwwwww :P
Just went to the spice shops near my work. Got 3 different types of cinnamon sticks, and three different types of vanilla extract. http://www.savoryspiceshop.com/extracts.html#extracts is one of the shops
Ok, Sir Garath, I'm a little jealous of you now...
yeah, and I think i left my spices in too long, cause apple pie tastes more like Apple Jager or Apple Drambuie...
two small batches made. Did a peppermint patty type and a chocolate coffee.
Has anyone run into the "medicine" problem with thiri loki flavor? I make a couple of bottles of raspberry loki a few years ago and when I tried it the other day they tasted kinda like medicine - almost NyQuil-ish. It's been a while since I made this batch, but I want to say that I only put in raspberry extracts. I wonder if I add a bit of vanilla extract now if it will mellow that out a bit. Has anyone tried to do this? Or otherwise, has anyone had any luck 'fixing' loki long after it's been made?
My next attempt is inspired by lemoncello. It will be a lemon cranberry, where I plan on infusing the everclear with the fruit first, then mixing it adding the sugar. When I'll have the time to do this, I have no idea :)
Hey Aiacha, we did an experiment with Lemoncello and loki right around May or so. It will need epic tweeking, as the flavors are a little off. Just FYI...
Quote from: blue66669 on September 01, 2010, 03:50:42 PM
Hey Aiacha, we did an experiment with Lemoncello and loki right around May or so. It will need epic tweeking, as the flavors are a little off. Just FYI...
I may have to sample it to see what it comes out like...
Quote from: Valiss on September 01, 2010, 01:21:00 PM
Has anyone run into the "medicine" problem with thiri loki flavor? I make a couple of bottles of raspberry loki a few years ago and when I tried it the other day they tasted kinda like medicine - almost NyQuil-ish. It's been a while since I made this batch, but I want to say that I only put in raspberry extracts. I wonder if I add a bit of vanilla extract now if it will mellow that out a bit. Has anyone tried to do this? Or otherwise, has anyone had any luck 'fixing' loki long after it's been made?
We've run into the medicine flavor with our Cherry Loki... Bleh.. tastes a lot like Robitussen.. :-X So far I haven't found a way to fix it, we just stopped making that flavor.. ;)
Quote from: Muffin on September 01, 2010, 04:24:58 PM
Quote from: Valiss on September 01, 2010, 01:21:00 PM
Has anyone run into the "medicine" problem with thiri loki flavor? I make a couple of bottles of raspberry loki a few years ago and when I tried it the other day they tasted kinda like medicine - almost NyQuil-ish. It's been a while since I made this batch, but I want to say that I only put in raspberry extracts. I wonder if I add a bit of vanilla extract now if it will mellow that out a bit. Has anyone tried to do this? Or otherwise, has anyone had any luck 'fixing' loki long after it's been made?
We've run into the medicine flavor with our Cherry Loki... Bleh.. tastes a lot like Robitussen.. :-X So far I haven't found a way to fix it, we just stopped making that flavor.. ;)
I actually just made some cherry, but I did half cherry and half vanilla extract. Even though it's brand new, it already tastes better than the raspberry and I think that is in large part to the vanilla in it. It really seems to round out the flavor. Maybe I'll add a tblspn to a bottle and see if that helps it. I'd hate to throw away booze (and money) and it's already had 2+ years to sit.
Quote from: Valiss on September 01, 2010, 01:21:00 PM
Has anyone run into the "medicine" problem with thiri loki flavor? I make a couple of bottles of raspberry loki a few years ago and when I tried it the other day they tasted kinda like medicine - almost NyQuil-ish. It's been a while since I made this batch, but I want to say that I only put in raspberry extracts. I wonder if I add a bit of vanilla extract now if it will mellow that out a bit. Has anyone tried to do this? Or otherwise, has anyone had any luck 'fixing' loki long after it's been made?
I ran into this with my first couple of tries at making a basic vanilla and almond loki recipe. Not everybody noticed it, but I thought it had a very mediciney or plasticy taste. The cooks and expert tasters of things around my place had two opinions, that (a) maybe there was too much of the extract in the mix, (well, I followed the recipe!) and/or (b) the extract was the 'fake' artificially flavored kind (possible, because I might have cheaped out at the store) no way to tell for sure because the bottles got tossed.
Your milage may vary, but I was able to take the edge off this taste by cutting the stuff with water, adding a little at a time.
I have since made pretty well recieved versions of this same recipe, but I've been sure to only get "pure" extracts, even though they cost more, and I've been using a little less of them.
Anyone ever heard of or tried Skittles vodka? I'm making some right now, a mix of the yellow and green. Pretty simple to make. Have never tried it, but I imagine it's pretty good. It's very popular around the college campuses right now (my son actually told me about it!)
Quote from: Butch on September 01, 2010, 08:39:39 PM
Anyone ever heard of or tried Skittles vodka? I'm making some right now, a mix of the yellow and green. Pretty simple to make. Have never tried it, but I imagine it's pretty good. It's very popular around the college campuses right now (my son actually told me about it!)
I dont think I've heard of it. How is it made? Are you just soaking skittles in vodkas as the name implies?
I recently made 3 - apple, hot cinnamon apple and key lime and all who tried, drank more. Must have been success.
Quote from: Butch on September 01, 2010, 08:39:39 PM
Anyone ever heard of or tried Skittles vodka? I'm making some right now, a mix of the yellow and green. Pretty simple to make. Have never tried it, but I imagine it's pretty good. It's very popular around the college campuses right now (my son actually told me about it!)
A few years ago we made the rainbow of skittles vodka. Disolving each color from 2 1bl bags in a 5th of vodka. It is important to note you must strain out the wax. It is quite tasty.
The peppermint and chocolate loki we made we tried it just after a few weeks and its tastes great and the liqour flavor is calming down beautifully. We are going to throw together a batch of apple cinnamon, which i figure i will use apple juice or cider and cinnamon extract to try.
Now i have a question, if i wanted to make a carmel apple what would you suggest for the carmel flavoring since i have not found a carmel extract yet.
Quote from: Sir Garath on September 07, 2010, 04:07:53 PM
The peppermint and chocolate loki we made we tried it just after a few weeks and its tastes great and the liqour flavor is calming down beautifully. We are going to throw together a batch of apple cinnamon, which i figure i will use apple juice or cider and cinnamon extract to try.
Now i have a question, if i wanted to make a carmel apple what would you suggest for the carmel flavoring since i have not found a carmel extract yet.
I havent even been able to find apple extract locally. But I would suggest you use a cin stick rather than the extract.
Quote from: Sir Garath on September 07, 2010, 04:07:53 PM
The peppermint and chocolate loki we made we tried it just after a few weeks and its tastes great and the liqour flavor is calming down beautifully. We are going to throw together a batch of apple cinnamon, which i figure i will use apple juice or cider and cinnamon extract to try.
Now i have a question, if i wanted to make a carmel apple what would you suggest for the carmel flavoring since i have not found a carmel extract yet.
Try Monin syrups - they have caramel syrup. I know Amazon carries Monin products
A couple of cinnamon sticks... and only leave them in for a week or two. Unless you are aiming for a more cinnamon flavor.
We managed Mounds Bar this year... came out perfect.
All the Monin flavors I've tried are just a little bit off. You may want to explore another brand, such as Torani.
Quote from: Sir Garath on September 07, 2010, 04:07:53 PM
Now i have a question, if i wanted to make a carmel apple what would you suggest for the carmel flavoring since i have not found a carmel extract yet.
There is also a brand called DaVinci. I've only ever seen them at Sam's Club, but it's worth trying out.
Quote from: GoodyTombShoes on September 08, 2010, 08:24:54 AM
why not brown sugar? yes yes I know the Loki creed.
Why not? I use a percentage of brown sugar in my Apathetic Amber, be careful, it can effect the taste a bit.
Quote from: Sir Garath on September 07, 2010, 04:07:53 PM
We are going to throw together a batch of apple cinnamon, which i figure i will use apple juice or cider and cinnamon extract to try.
Use cold pressed apple cider, it actually tastes like apple when you are done. You can filter out the apple pulp if you wish, but I prefer to leave it in.
Anyone that has had my Apple Pie Loki can attest to this.
Quote from: Gauwyn of Bracknell on September 07, 2010, 06:15:08 PM
Quote from: Sir Garath on September 07, 2010, 04:07:53 PM
The peppermint and chocolate loki we made we tried it just after a few weeks and its tastes great and the liqour flavor is calming down beautifully. We are going to throw together a batch of apple cinnamon, which i figure i will use apple juice or cider and cinnamon extract to try.
Now i have a question, if i wanted to make a carmel apple what would you suggest for the carmel flavoring since i have not found a carmel extract yet.
Try Monin syrups - they have caramel syrup. I know Amazon carries Monin products
I thought someone else here mentioned that if you use these syrups they dont mix completely and that we should be focusing on extracts?
Also if I use cider for Apple Loki, how long will that last seasled? Wont the cider go south after not being in the fridge for a few weeks? I'd really like to try this.
carmel extract found at a cake making shop so time to have some more fun.
That is why you use pressed cider and I guess the Everclear acts as a preservative. Mine stays at room temperature for 6 months to a year with no ill effects at all.
Quote from: Valiss on September 09, 2010, 10:40:18 AM
Quote from: Gauwyn of Bracknell on September 07, 2010, 06:15:08 PM
Quote from: Sir Garath on September 07, 2010, 04:07:53 PM
The peppermint and chocolate loki we made we tried it just after a few weeks and its tastes great and the liqour flavor is calming down beautifully. We are going to throw together a batch of apple cinnamon, which i figure i will use apple juice or cider and cinnamon extract to try.
Now i have a question, if i wanted to make a carmel apple what would you suggest for the carmel flavoring since i have not found a carmel extract yet.
Try Monin syrups - they have caramel syrup. I know Amazon carries Monin products
I thought someone else here mentioned that if you use these syrups they dont mix completely and that we should be focusing on extracts?
Also if I use cider for Apple Loki, how long will that last seasled? Wont the cider go south after not being in the fridge for a few weeks? I'd really like to try this.
another idea- I use boiled apple cider for MY apple pie (can order it from King Arthur Flour) it's cider that has been reduced down to a syrup consistency- Ive never had it go 'off', which I assume is due to the EC... in fact, when I found a wee dram left in a flask and slurped it down, still tasted as sweet and good as the day it was decanted (well, better, for the aging!)
Quote from: Valiss on September 09, 2010, 10:40:18 AM
Quote from: Gauwyn of Bracknell on September 07, 2010, 06:15:08 PM
Quote from: Sir Garath on September 07, 2010, 04:07:53 PM
The peppermint and chocolate loki we made we tried it just after a few weeks and its tastes great and the liqour flavor is calming down beautifully. We are going to throw together a batch of apple cinnamon, which i figure i will use apple juice or cider and cinnamon extract to try.
Now i have a question, if i wanted to make a carmel apple what would you suggest for the carmel flavoring since i have not found a carmel extract yet.
Try Monin syrups - they have caramel syrup. I know Amazon carries Monin products
I thought someone else here mentioned that if you use these syrups they dont mix completely and that we should be focusing on extracts?
Also if I use cider for Apple Loki, how long will that last seasled? Wont the cider go south after not being in the fridge for a few weeks? I'd really like to try this.
I used syrups, this year, and all of my batches came out just fine... it might also be what else ye add to the brew.
I think the risk with syrups is more about dilution- Loki is meant to be sweet- if you cut the syrups too much, you lose the flavor/sweet. that's why most use extracts, or add organics to the EC (which, in essence, is making an extract in the first place!)
Quote from: Fraser of Lovatt on September 09, 2010, 05:40:59 PM
Quote from: Valiss on September 09, 2010, 10:40:18 AM
Quote from: Gauwyn of Bracknell on September 07, 2010, 06:15:08 PM
Quote from: Sir Garath on September 07, 2010, 04:07:53 PM
The peppermint and chocolate loki we made we tried it just after a few weeks and its tastes great and the liqour flavor is calming down beautifully. We are going to throw together a batch of apple cinnamon, which i figure i will use apple juice or cider and cinnamon extract to try.
Now i have a question, if i wanted to make a carmel apple what would you suggest for the carmel flavoring since i have not found a carmel extract yet.
Try Monin syrups - they have caramel syrup. I know Amazon carries Monin products
I thought someone else here mentioned that if you use these syrups they dont mix completely and that we should be focusing on extracts?
Also if I use cider for Apple Loki, how long will that last seasled? Wont the cider go south after not being in the fridge for a few weeks? I'd really like to try this.
I used syrups, this year, and all of my batches came out just fine... it might also be what else ye add to the brew.
What brand did you use?
i used Monin with a fair amount of sugar to maintain a high sweetness.
I am trying (admittedly not too hard yet, so bear with me) to make a pumpkin pie sort of flavor. I know someone @ TRF had that flavor last year but darned if I can remember who or find the post. I got some Pumpkin something-or-other (oil? extract? flavor? I obviously have no freakin' idea) from King Arthurs but my experiments are not turning out so well. Have the pumpkin flavor but not the sweet or the spicy side. Which, without the sweet and spicy side of pumpkin pie, is not so good. Some interesting martinis have been made but nothing remotely close to what I really want it to taste like.
Any suggestions would be most welcome. My Google-fu is really failing me on the subject.
here's what I wouldve done:
take your pumpkin flavor, a smidge of butter flavor, and a cloth tea bag full of whole spices (whatever you use in punky pie) boil till the spices are fragrant.
add in sugar (brown sugar adds a nice hint of molasses) stir till sugar dissolves, then shut off heat and add your EC. Bottle, let age, and enjoy!
Re: aging- I always let mine age and it's better for it- especially when you use spices the spice can come off as pretty harsh if it doesnt have time to mellow- agree?
I also am opting for mainly dark colored bottles this year, with gasket lids...
Quote from: Valiss on September 09, 2010, 05:59:06 PM
Quote from: Fraser of Lovatt on September 09, 2010, 05:40:59 PM
Quote from: Valiss on September 09, 2010, 10:40:18 AM
Quote from: Gauwyn of Bracknell on September 07, 2010, 06:15:08 PM
Quote from: Sir Garath on September 07, 2010, 04:07:53 PM
The peppermint and chocolate loki we made we tried it just after a few weeks and its tastes great and the liqour flavor is calming down beautifully. We are going to throw together a batch of apple cinnamon, which i figure i will use apple juice or cider and cinnamon extract to try.
Now i have a question, if i wanted to make a carmel apple what would you suggest for the carmel flavoring since i have not found a carmel extract yet.
Try Monin syrups - they have caramel syrup. I know Amazon carries Monin products
I thought someone else here mentioned that if you use these syrups they dont mix completely and that we should be focusing on extracts?
Also if I use cider for Apple Loki, how long will that last seasled? Wont the cider go south after not being in the fridge for a few weeks? I'd really like to try this.
I used syrups, this year, and all of my batches came out just fine... it might also be what else ye add to the brew.
What brand did you use?
Monin... and they are plenty sweet. We "tweak" ours. ;) The Mounds Bar tastes exactly like the name... so does the banana nut bread. ;D
Quote from: Lady Kett on September 09, 2010, 08:38:48 PM
I am trying (admittedly not too hard yet, so bear with me) to make a pumpkin pie sort of flavor. I know someone @ TRF had that flavor last year but darned if I can remember who or find the post. I got some Pumpkin something-or-other (oil? extract? flavor? I obviously have no freakin' idea) from King Arthurs but my experiments are not turning out so well. Have the pumpkin flavor but not the sweet or the spicy side. Which, without the sweet and spicy side of pumpkin pie, is not so good. Some interesting martinis have been made but nothing remotely close to what I really want it to taste like.
Any suggestions would be most welcome. My Google-fu is really failing me on the subject.
so kett, you had some of what I made over the weekend - I did not think it was too bad for the first go :)
Random thought. Since I use so much extract, even once it ages it's still ... er, potent in the olefactory department. I have discovered letting it breathe a little gets it to really mellow out quickly, you know, kinda like fine wine :)
I was also told that leaving it in the sun for a few hours hurries along the aging process, but I've not tried that yet.
Quote from: Gauwyn of Bracknell on September 10, 2010, 05:42:39 AM
so kett, you had some of what I made over the weekend - I did not think it was too bad for the first go :)
Most yummy! A little on the sweet side for me (until we mixed it with strawberry gatorade LOL) but the prodigal daughter, now legal (sigh) loved it!
Quote from: bellevivre on September 09, 2010, 08:42:33 PM
take your pumpkin flavor, a smidge of butter flavor, and a cloth tea bag full of whole spices (whatever you use in punky pie) boil till the spices are fragrant.
add in sugar (brown sugar adds a nice hint of molasses) stir till sugar dissolves, then shut off heat and add your EC. Bottle, let age, and enjoy!
While on a search for something buttery, I stumbled upon this...Monin Pumpkin Spice Syrup (http://www.moninstore.com/prod_Detail.html?prodID=85&flavor=Pumpkin%20Spice). Think that might work? I cook less than I sew so am desparately trying to keep this simple! :)
I have a challenge for all you mixologists out there.
A few mates and I have been trying to figure out just what to combine to get a close to accurate Snickerdoodle flavoured cordial / loki.
For those that don't know, snickerdoodles are sugar cookies made with cream of tartar and rolled in cinnamon. Search snickerdoodle, you'll find them.
...
To just put it out there, I've found the few mixed drinks, and snickerdoodle martini recipes out on the interwebs. Although not bad tasting, not exactly accurate.
So who will step up?
Quote from: Lady Kett on September 11, 2010, 11:28:55 AM
Quote from: bellevivre on September 09, 2010, 08:42:33 PM
take your pumpkin flavor, a smidge of butter flavor, and a cloth tea bag full of whole spices (whatever you use in punky pie) boil till the spices are fragrant.
add in sugar (brown sugar adds a nice hint of molasses) stir till sugar dissolves, then shut off heat and add your EC. Bottle, let age, and enjoy!
While on a search for something buttery, I stumbled upon this...Monin Pumpkin Spice Syrup (http://www.moninstore.com/prod_Detail.html?prodID=85&flavor=Pumpkin%20Spice). Think that might work? I cook less than I sew so am desparately trying to keep this simple! :)
I've tried that flavor. It's.... intense. I know Torani makes a pumpkin pie flavor that is MUCH tastier.
Quote from: blue66669 on September 21, 2010, 08:37:16 AM
I've tried that flavor. It's.... intense. I know Torani makes a pumpkin pie flavor that is MUCH tastier.
As in this (http://www.torani.com/products/pumpkin-pie-syrup), Mistress Blue?
[ever in search of tasty pumpkin pie flavors to mix with alcohol!]
Thaaat would be the stuff! Good on ya!
Quote from: Magister on September 20, 2010, 07:13:31 AM
I have a challenge for all you mixologists out there.
A few mates and I have been trying to figure out just what to combine to get a close to accurate Snickerdoodle flavoured cordial / loki.
For those that don't know, snickerdoodles are sugar cookies made with cream of tartar and rolled in cinnamon. Search snickerdoodle, you'll find them.
...
To just put it out there, I've found the few mixed drinks, and snickerdoodle martini recipes out on the interwebs. Although not bad tasting, not exactly accurate.
So who will step up?
Might be a project for Nasty & I next year... it would go with our banana pudding and death by chocolate...
So if you haven't figured it out, I have no patience, so the whole "let it stew" (or whatever) for a few weeks is not in my personality.
Today's experiments, with the newly arrived Torani Pumpkin Pie syrup are:
1) Vodka + Syrup - way too strong with the kick from the Vodka and way too sweet with the syrup. Could NOT find the right balance
2) The darling daughter (freshly 21) says, hey! Try that Cap'n Morgans with it. At first I was like, EWWW! Nasty. But since it was such an interesting day (sarcasm intended) at work, I thought what the heck... and OMG that stuff is fantastic! I will have to try and figure out the perfect proportions but my haphazard "pour it in a glass and try it" method was YUMMY!
If the pumpkin pie was a cream based loki that you tasted last year it was mine. I will have it out there again this year but I am still undecided if I will be out there opening weekend yet, or what weekends I might be able to make it.
We have a few new flavors this year, but the pumkin pie and the Milky Way Galaxy are always requested. :)
Okay, just bottled my first loki... used raw sugar, vanilla extract, Torani's 'almond roca' syrup, and nutmeg.... If it mellows out even a tiny bit it's going with me friday to the Blackhawk Halloween Ball....
Tomorrow's is going to be the raw sugar again, with Torani's pumkin spice syrup, a heavy steeping of mulling spices, a hint of vanilla extract to kill the everclear, and some cinnamon aftershock for added chutzpah...
So many more ideas than places to store the moonshine... lol...
I'm very tempted to try making loki, but I'm curious about how long it will last after it's made? I know it has to sit for several months, but after that, is there an expiration?
Don't quote me on this, but given the strength of the everclear, unless you u use a high concentration of very perishable flavoring (fruits, cream, etc) I se e no reason it shouldn't last for quite some time...
Cool, thanks :D
In preparation for Sherwood, I've been fiddling with making Loki for the first time. I've had some hits and misses. I'm trying to duplicate the chocolate covered cherry that Blushing had at TRF and I just do not like the Torani flavored chocolate syrup. I was wondering if anybody had tried using plain ol Hershey's chocolate syrup in it, and if it was a hit or a miss? Or just a plain bad idea?
Thanks ;D
OOOO NO CHOC SYRUP!!!! That stuff will wind up separating and settling to the bottom of the bottle.
I just made some English Toffee Loki and so far it seems quite good - just a week old, so it needs to mellow just a bit, but is still quite drinkable.
I just tried my hand at making loki for the first time! I made it to taste like black licorice using star anise and cardamon. It taste good at this point which its about 2 weeks old now, just like a black jelly bean :D But I have to say now I just want to keep making different concoctions!
Those of you who make any kind of chocolate flavored Loki, what do you use to get the chocolate taste?
Sabrina i use chocolate extract i get at a spice store.
Gauwyn may we talk about that english toffee recipe.
I just put together a cherry chocolate and cherry vanila. Used black bing cherry juice and even added some jarred cherries to it. Probably going to crack them this weekend at our loki make and mend day.
Ok, thank you! I'll look around here for some :)
sabrina here is the place i get it
http://www.savoryspiceshop.com/extracts/extrcho.html
the shop just happens to be right down the street from where i work.
Great! Thank you! :D
Try chocolate coffee flavoring, or even a creme de cacao.
I'm trying my first ever attempt at Loki- going for a spiced apple. Here it is at week 3.
(https://lh4.googleusercontent.com/-NQhNlrpRNxA/TXJyF3D64AI/AAAAAAAAAmk/6rearXhISes/s1600/War+Photos+012.jpg)
It still has about 2 more months to sit before War but I'm a little worried about the taste as it's a bit weak in the apple and strong in the everclear. I'm thinking of maybe adding some hard apple cider to it? Has anyone had any luck adding a second alcohol on top of the everclear?
with my little experience that using other then extracts will take longer for the everclear to mellow out and flavor to come through.
It's only because you're using fresh fruits. I have never used anything fresh in loki, and can drink mine usually about a week after bottling :D
Just tried to make almond joy. Only thing i would change is i tried coconut davinci syrum instead of my normal extract and the coconut seemed week i am hoping it comes out as it sits.
We did our loki make and mend and was alot of fun, only a few people made loki but we got alot of projects done for garb.
I found out the hard way that even though you use fruit or fruit juice you still need to add the sugar and don't be afraid to add sugar later or even some extract to help it along. We had to do that with our carmel apple. We used juice as a base and didn't add sugar and months later we added the sugar then it popped and turned out after that.
It's apples, cinnamon stick, allspice and vanilla bean. The spices are hiding in the photo :)
I was planning to put in the sugar at the 1 month mark. Should I have added the sugar first off?
Ok does anyone use hard candies to flavor their Loki? If so, does it work well and is there anything special that needs to be done?
Quote from: Sabrina Black on March 15, 2011, 09:02:31 PM
Ok does anyone use hard candies to flavor their Loki? If so, does it work well and is there anything special that needs to be done?
i have used cinnamon redhots for hot apple - they just dissolve when heating the apple cider and juice. They also add a bit of sugar. I also add a bit of cinnamon schnapps (hot damn 100).
Last time I checked, the simple syrup goes in first... like, it's the very first step. That is, if we're talking about loki.
Quote from: WarCat on March 16, 2011, 01:17:55 PM
Last time I checked, the simple syrup goes in first... like, it's the very first step. That is, if we're talking about loki.
Hmm- that's true- the Loki recipie adds the sugar first off. But since I'm not using extracts, I figured I should soak the apples first and then add the sugar once its strained. I guess this is a trial and error batch :)
Has any one tried Swizzlers (red or Black)?
Quote from: Alphena Brennafax on March 16, 2011, 02:00:35 PM
Quote from: WarCat on March 16, 2011, 01:17:55 PM
Last time I checked, the simple syrup goes in first... like, it's the very first step. That is, if we're talking about loki.
Hmm- that's true- the Loki recipie adds the sugar first off. But since I'm not using extracts, I figured I should soak the apples first and then add the sugar once its strained. I guess this is a trial and error batch :)
I mean, not saying that it can't still be good. I think you're officially going towards a "decant" of a liqueur tho :D
This is the first time I've had to warn this thread.. so YAY.
However, a couple of the last few posts have gotten terribly close to the, "It's not Loki if ..." kind of statements I made it very clear won't be tolerated.
This is just a proactive warning ... not picking on anyone!
Loki ... is just a cordial / liqueur. Yes, in the beginning Loki (vanilla and almond flavoured grain alcohol) was distinct just as Guinness is a distinct beer. However, today Loki is a general term used for flavoured cordials, just as you might say, "Kleenex" instead of tissues or tissue paper or where I'm from we say, "hoover" instead of vacuum cleaner. It's simply a case of a name for a single concoction growing beyond itself within the Ren community - and it's stuck.
If one person adds sugar (or any other ingredient) first, second, third or never is irrelevant.
Everyone and anyone should feel comfortable discussing the making of and recipes of these types of drinks without fear of being chastised or branded, "non-traditional" or "Un-Loki-like". Yes, I've heard it. Our goal here is to share, learn, and grow as a community!
Any future posts that may cross over the line will be deleted without notice. First and only warning.
Thank you all for playing nice for so long, and I'd ask that it continue.
- Mag
.....
I've had a few questions on why the warning. It's because in the past we've experienced some problems with people, "bashing" (do people still say that?) others because their definition of, "Loki" varied from their own. It's seems that Loki is one of the most sought after things for newcomers to the Ren community. They get a taste at a fair or event and want to know what it is and how to make it. There seems to be limited online resources for this and they often end up here (thank you GIS). That is why our resources on the topic (of which this thread is a key one) should remain as open and welcoming - free from any hint of exclusion or prejudice towards a single method as possible. Thank you for your understanding. - Mag
Also.. at 150 replies and it's continued popularity I think this thread deserves to be stickied. So there you go!
okay, I've got a question...
Using the "original" recipe I found in another thread on the forums, I started my first ever batch of Loki earlier tonight. I put in vanilla, almond, and anise extract (which altogether came out to about 1/2 cup). I added 1/4 cup of apple cider, & added this to the simple syrup. Unfortunately, the anise overwhelmed everything, and gave it such a strong licorice taste/odor, that I threw in about 10 teabags (mostly earl grey, but some peppermint and peach tea as well). This mitigated the licorice taste somewhat (I'm not really a fan of licorice), but it still tastes sooooooo sweet, it's like drinking a super-sweet thick desert wine (the liquid itself is not thick--it's just so sweet).
I then added the everclear & put it away to sit for a while, so I don't know how it'll turn out yet, but does anyone have any suggestions on how to cut the sweetness some?
-----
I'd just like to add that nobody told me the hardest part about making Loki. It's not getting the proportions or flavors right. It's having 4+ bottles of alcohol in my pantry and not being able to drink any yet. gahhhh!!!
Okie Dokie
I've got about 5 1/2 bottles in the pantry that taste like a mix of a sweet desert wine and cough syrup. Trying to figure out what will do to fix it...any suggestions?
I think I'll put a bit more water & alcohol, in order to dilute the sugar, and then probably some more vanilla to smooth out the taste. But if anyone has any ideas, that would be helpful.
Making my first batch of Loki tonight. Just curious, using the original recipe, do I need to let the water/sugar mix cool after boiling before adding the everclear?
Quote from: Sabrina Black on May 12, 2011, 09:58:15 AM
Making my first batch of Loki tonight. Just curious, using the original recipe, do I need to let the water/sugar mix cool after boiling before adding the everclear?
I do. Since the everclear is a bit healthy on the alcohol content, I think it makes sense to add it to a not hot mixture.
Quote from: Gauwyn of Bracknell on May 12, 2011, 11:28:30 AM
Quote from: Sabrina Black on May 12, 2011, 09:58:15 AM
Making my first batch of Loki tonight. Just curious, using the original recipe, do I need to let the water/sugar mix cool after boiling before adding the everclear?
I do. Since the everclear is a bit healthy on the alcohol content, I think it makes sense to add it to a not hot mixture.
Thanks! I'm not really up for risking my eyebrows but wasn't sure if it was supposed to be added to a hot mixture. Thanks for the help!
I got to try Loki at the Tex. Ren Faire a couple years back. It was a peppermint flavor. Problem is, I was told if I tried it I would get the basic recipe... No one gave it to me. A lot of promises but no followup... Anyone got a basic recipe that I can play with? I want to LEARN!!!
as it was passed to me i pass it on
1/2 gallon of Water
One 2lb bag of Sugar
1/2 cup of Vanilla Extract
1/2 cup of Almond Extract
750 ml (one fifth) of Everclear
1. Mix Water and Sugar together in a large pot over a medium heat. Ensure
that all the Sugar melts.
2. Allow to cool completely.
3. Add the Extracts and Everclear.
4. Bottle in glass and store in the dark for at least a 3 months.
This will produce about a gallon of Loki, so be prepared with enough containers.
5. Drink responsibly.
now when i make mine i cut the recipe down to a quarter so i can try to do 4 different types to a bottle of everclear
So, I found myself in a quandary a couple weeks ago. In our backyard we have a wild-grown, fruit-bearing White Mulberry tree. When ripe, the berries look almost like blackberries in size, shape, and colour! And so sweet! But I managed to harvest two full mixing bowls worth in 2 weeks. And probably another 8 dozen in the next 2 weeks to come! So I made Loki. I "doubled" the base recipe, using a gallon of water and 4lb bag of sugar. I'd tried making Loki in the past using fresh fruit, but failed to properly strain out the pulp...so it settled funny.
So this time, I puree'd the fruit in a blender, then ran it through a fine strainer, then placed the remaining pulp in a cheesecloth, then squeezed the living hell out of it, and poured all 4 cups or so of the fruit juice into the batch. Poured in a gallon of Everclear, and now we have to sit and wait. Between the beautiful chocolaty-plum colour, the already full flavour and the fact we know how good it is...it will definitely be hard to avoid drinking all 4 gallons before its fully aged!!
I absolutely LOVE the flavored Vodka esamples! That is so simple and looks sooo good! Thank you Thank you! I will definately be making some of those (especially the butterscotch!)
Is it better to let loki and other type concoctions (sp?) age refrigerated, room/cellar temp? Most of the loki I make I let sit at room temp (lower level, so it is a bit cooler) and seems to do fine.
I allow mine to age at room temp, in a dark closet. I leave it in one gallon jugs until a few weeks before faire, then bottle it in fifth/liter bottles.
Quote from: Laird Fraser of Lovatt on July 20, 2011, 08:27:44 AM
I allow mine to age at room temp, in a dark closet. I leave it in one gallon jugs until a few weeks before faire, then bottle it in fifth/liter bottles.
I use moslty glass, but I do have a few plastic - any issues you have found with bottles?
I made the butterscotch vodka. Dissolved RIGHT AWAY! I used a liter of vodka, so I used 110 disks instead of 100.
While I was contemplating making the butterscotch, I decided I would try using Lemonheads in another batch. The weight of 100 butterscotch disks was approx equal to 4 boxes of Lemonheads. I made the Lemonhead vodka. WOW!!! FANTASTIC!!!
I will bring them both with me to MN RenFest in Sep. Yumm-Oh!
Quote from: Butch on August 01, 2011, 08:04:57 PM
I made the butterscotch vodka. Dissolved RIGHT AWAY! I used a liter of vodka, so I used 110 disks instead of 100.
While I was contemplating making the butterscotch, I decided I would try using Lemonheads in another batch. The weight of 100 butterscotch disks was approx equal to 4 boxes of Lemonheads. I made the Lemonhead vodka. WOW!!! FANTASTIC!!!
I will bring them both with me to MN RenFest in Sep. Yumm-Oh!
Okay, MUST find you at faire! When will you be up here?
Labor Day weekend. Look for the BLUE HAIR!!
Quote from: Butch on August 01, 2011, 08:04:57 PM
I made the butterscotch vodka. Dissolved RIGHT AWAY! I used a liter of vodka, so I used 110 disks instead of 100.
While I was contemplating making the butterscotch, I decided I would try using Lemonheads in another batch. The weight of 100 butterscotch disks was approx equal to 4 boxes of Lemonheads. I made the Lemonhead vodka. WOW!!! FANTASTIC!!!
I will bring them both with me to MN RenFest in Sep. Yumm-Oh!
I figured they would be well received. I will give the Lemonheads a shot. I am not a huge lemon fan but my wife is. I moved the recipes to the recipe thread: http://www.renaissancefestival.com/forums/index.php?topic=358.0
Ms. Trish check out the link. I am sure finding Butch for a draw of his vodka would be more fun but you never know what you might create as well.
Butch.... you should post the recipe for the Lemonheads in the other thread for all to see. I am sure everyone would be very excited.
Quote from: Butch on August 01, 2011, 08:26:08 PM
Labor Day weekend. Look for the BLUE HAIR!!
HEY! It's NOT hair! I even have this little thingymabob in my pouch that explains it!!!! ;)
HA! After all the time I've spent educating people, I turn around and make the same mistake! Blue hair indeed! There's a REASON I stalk you!
So we just cracked open our first batch of Loki ever and wow wow wow! Its delish! We made it Mexican Vanilla flavored and it tastes like faery nectar (that's the only way I can think to explain it). Needless to say, definitely going to keep up the Loki-makin'. Next up, dark cherry chocolate.
apple pie spice loki made last august- it was a little harsh at TRF, but now... oh wow.
OH WOW.
mellow and sweet and appley and spicy!
Going to work another batch of this, and attempt butterbeer, before TRF this year...
What types of bottles do people use for their loki/cordials?
I have in the past used old liquor bottles for this type of thing, but would corked wine bottles work?
I'm wondering the same thing Brooke- I've got two litres to bottle for Oct and orginally I wanted to use something like this to pass out as favors.
(http://ep.yimg.com/ca/I/bevfabriccrafts_2172_114381108)
But I'm worries about the cork not keeping a tight seal. So, I think I'm going to go with hermetic flasks that I saw used on the other Loki thread.
(http://images.marketplaceadvisor.channeladvisor.com/hi/72/72196/389130MB3321990.jpg)
I think if you find good quality corks, then reused wine bottles should work. Maybe you can wax dip the tops to help it seal better?
I use a variety, and corked wine bottles is one type (although you cannot get the cork in very far ??? )
Brooke and Gauwyn:
I've gifted in corked wine bottles before (had extras from a previous wine batch) and they work great. Obviously, once uncorked you either need to drink the whole bottle, jam the cork back in, or use a wine saver type replacement cork. It's no different than wine. except this stuff will likely not turn to vinegar on you.
As for getting the cork in... I used the same method as corking a wine bottle. Boil the corks for a few minutes until they are soft and pliable, then used a corking tool (buy from wine making store) or tongs and a rubber mallet (be careful) to put the now softened cork all the way in the bottle. Let cork dry out.. it will expand.
One thing to be cautious of is if you ever try to cork a carbonated (fizzy) liquid. It can either push the cork right back out or cause the bottle to explode.
I found square flip-seal bottles on a website- I just wish they were! dark, as, for recipes with organics in (like my apple pie) light is a BAD thing...
ah, here we go- this is the website: http://www.specialtybottle.com/swingtopbottlesmi.aspx
Quote from: bellevivre on August 12, 2011, 04:05:21 PM
I found square flip-seal bottles on a website- I just wish they were! dark, as, for recipes with organics in (like my apple pie) light is a BAD thing...
ah, here we go- this is the website: http://www.specialtybottle.com/swingtopbottlesmi.aspx
The individual prices on that site are awesome... but the shipping is pretty much a killer! I've had my eye on those for a while now, but shipping for any sort of glass is just so incredibly high... :-\
I would think that Grolsch beer bottles would be dandy for this purpose—the ones with the ceramic top. You can get new seals from any brewing supply store. You could also use returnable beer bottles, if you can still get them in your area. Again, capping supplies are easily attainable.
I love all of the swingtop bottles! However, since I already have old wine bottles and corking equipment (make my own wine). I think I am going to go the easy route and use those.
I bottled limoncello this week and have pineapple cordial in progress ;D
I realized I hadn't put up the recipe for the Lemonhead Vodka yet.
Here we go:
1 litre of vodka (I used Military Special vodka)
4 pkgs (6 oz each) of Lemonheads candy
Put the vodka into a sealable container large enough to hold both the vodka and the candy.
Put the candy into the vodka.
The candy dissolves in less than 2 days, with almost no sediment.
Strain the mixture through a cloth after you are certain the candy is completely dissolved (I waited about 2 weeks).
Let age, decant, and enjoy!
Quote from: Butch on September 16, 2011, 08:37:23 PM
I realized I hadn't put up the recipe for the Lemonhead Vodka yet.
I can attest, this is AWESOME ! (thanks, Butch)
I'm wanting to make a pumpkin pie loki. any suggestions? and yes, i understand it's trial and error, but it would be nice to have a little help on this one. :)
Quote from: Charmer on October 10, 2011, 10:57:46 AM
I'm wanting to make a pumpkin pie loki. any suggestions? and yes, i understand it's trial and error, but it would be nice to have a little help on this one. :)
I have made several using coffee flavoring syrups (sweetened up a bit with sugar and water and to also cut the flavor a bit). This past weekend I saw pumpkin by Toriani ( not sure of the exact spelling
@Charmer
This has come up a few times over the years. Usually around this season... hmm I wonder why? ;)
At the top of the forum on the right hand side is a search box. If you put in the term: pumpkin pie ... WHILE viewing this thread, so it only searches here, you will find a good bit of information on the subject. There are even a few, "starter" recipes that others have posted. They do speak directly to the Torani (SIC, I'm sure) syrups as well.
Good luck, and let us know how it turns out.
- Mag
I was wondering with those of you that make pie loki, do you use an extract to simulate the whipped cream taste? if so, what do you use? if not, is the taste still obvious without the cream taste? I have the flavors down in my head for pumpkin pie (I know, I know), but have now hit a speed bump.
Looking for a suggestion - want to filter some of the sediment out of my latest loki flavor attempt. Any suggestions on how I should go about that? Coffee filters are all that is coming to mind.
It would seem that you'd have to be able to drip slowly to filter with coffee filters...not a lot of surface area. We used to filter grease from deep fryers through some quite large conical filters. They would be able to process a lot more Loki in a shorter time. The filters are very much like coffee filters, but probably not as dense.
You can use coffee filters, just put them into a funnel and then let it drip into a container.
I might suggest a reusable coffee filter over a paper one. They drain through much more quickly than paper ones. Maybe place it into an extra large funnel or into an old filter cup off a coffemaker. Cost a few bucks for a round one at Walmart, or get fancy with one that looks like it would fit right into a funnel.
http://www.amazon.com/Medelco-Cone-Permanent-Coffee-Filter/dp/B000TCZRKW/ref=pd_sim_sbs_k_5 (http://www.amazon.com/Medelco-Cone-Permanent-Coffee-Filter/dp/B000TCZRKW/ref=pd_sim_sbs_k_5)
Quote from: sloth on October 14, 2011, 09:11:06 AM
I was wondering with those of you that make pie loki, do you use an extract to simulate the whipped cream taste? if so, what do you use? if not, is the taste still obvious without the cream taste? I have the flavors down in my head for pumpkin pie (I know, I know), but have now hit a speed bump.
Whipped cream vodka... or extra vanilla syrup.
I have done the coffee filter trick. I poured it into an empty bottle first, took a coffee filter and used a rubber band to attach it to the bottle then turned it upside down and let it trickle out slowly into a clean pot. I actually had three bottles filtering at a time that way. I just propped them up and came back later to check on them.
Having said that, I don't bother with it any more. They only loki I make that has a sediment issue is my Apple Pie and I just tell whoever gets it not to drink the sediments lol. I don't know if I am right or not but I think leaving the sediment in there in that case helps the flavor (it's mostly cinnamon and I think letting that stay in helps).
*rum and loki are amazing inventions*
Quote from: *Teach* on December 28, 2011, 11:31:28 AM
Having said that, I don't bother with it any more. They only loki I make that has a sediment issue is my Apple Pie and I just tell whoever gets it not to drink the sediments lol. I don't know if I am right or not but I think leaving the sediment in there in that case helps the flavor (it's mostly cinnamon and I think letting that stay in helps).
*rum and loki are amazing inventions*
I'm sure the cinnamon isn't a problem. I was more concerned about fruit bits/other organics.
Thanks for the input! And I'll agree on them being amazing!
Cheese cloth.
used this in cooking alot to filter stuff
I just made the Bananas Foster vodka. It has to sit for 29 days (per the recipe), then I strain it and add the banana extract. We'll see how this goes!
Quote from: Butch on May 17, 2012, 08:44:44 PM
I just made the Bananas Foster vodka. It has to sit for 29 days (per the recipe), then I strain it and add the banana extract. We'll see how this goes!
Make sure you let us know! That sounds yummy!