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Brewing, Mead-Making, Cordial / Loki Recipes

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Wow, I'm immortalized in brewing history ;)

Here's a recipe I laid down about a year ago (haven't tasted yet, as it's still in the carboy)

Equipment (that i used. Feel free to improvise)
3 big food grade buckets, at least one needs to be 6.5 gal capacity or bigger
1 airlock
1 lid for the 6.5gal+ bucket, drilled and grommeted to fit your airlock
nylon mesh bag (pillowcase sized or larger)
pump-start siphon + tubing
camden tablets
sanitizer (star san is my preference)
something to mash with (I used a brand new shovel handle that I happened to have handy)

Step 0) Sanitize EVERYTHING.
Step 1) Crush all your cherries, decanting the juice off into one bucket, and throwing the pulp/pits in another. The way I did this was: Put a pound or two of cherries into the fruit bag, place in "working bucket" , smash a bunch, wring juice out of bag of cherry guts, dump guts into "pulp bucket", pour juice into "juice bucket" and repeat with fresh cherries. 
Step 2) Add "about 9 pounds" (I wasn't feeling technical that day)  of good honey (IMO clover or orange blossom would be good choices. If you can afford that much cherry honey let me know how it turns out :)) to a few gallons of warm water and heat gently until it's all dissolved. Add that to your juice and add additional water to bring the total liquid volume to 5 gallons.
Step 3) (Optional) Add several ounces of tart cherry concentrate syrup and stir to incorporate (And be sure to sanitize whatever you stir with!)
Step 4) Carefully get all your pulp back into the mesh bag, knot it, and lower into the liquid. Crunch up 6 camden tablets and pour that in and put the lid on and attach the airlock.
Step 5) Wait 24hrs.  If you're now feeling technical, use a hydrometer to check the specific gravity and add more honey to bring it up if desired (May or may not be needed depending on your desired %ABV and the sweetness of the fruit)  Dump in a packet of wine yeast (your strain of choice; I used Lalvin K1-V1116 i believe) and an appropriate dosage of yeast nutrient powder
Step 6) Step back and hold tight because this may ferment like crazy.
7) After about a week remove fruit bag, taking care to let liquid all drain back into the bucket. Squeezing a little is fine, don't wring it out.
8 ) After another week, siphon (carefully) out of bucket and into a sanitized 5gal carboy, siphon off a sample and add another few ounces of cherry extract if desired.
9) After another 2 weeks add your clarification agent of choice.  Once sediment has dropped siphon into another 5 gal carboy and let age as per your preference.

Holy cow that ended up being really verbose; sorry bout that but IME winemaking technique tends to vary a WHOLE lot more than beer brewing so I figured too much detail is better than too little.  I'm also doing this from memory, as I haven't done much of any brewing/winemaking in almost a year, so Magister feel free to correct me.

[Magister's Note]

  Wow, I completely missed where you said, "Magister ... correct me..." way back in October.  Here I was just looking for something interesting to make and I find that.  Not my place to correct you, man.  As you said, everyone has their way of doing things.  What works for one person may or may not work for another.  These recipes are just guides.  I'm just glad people like you, and the others who have posted have taken their time to share their recipes and experience with everyone.

[End Magister's Note]

Jon Foster:
I found this in my archives. I posted it before the old forum went down...

The recipe is: Gift of the Magi Holiday Cyser.

5 Gallons preservative-free apple cider
11 Pounds of clover honey
3 Cinnamon sticks
1 Teaspoon dried orange peel
6 Whole cloves
Red Star Champagne yeast
3/4 Cup corn sugar, for priming

Boil cider, honey cinnamon sticks and cloves together for 60 minutes. Add orange peel with 15 minutes remaining in the boil. Cool, transfer to glass primary fermenter and pitch yeast. Rack to a secondary fermenter after 2 weeks. Bottle with 3/4 cup corn sugar.

The notes say: This Cyser keeps getting better. It ages and matures very nicely. We bottled with priming sugar for a sparkling Cyser. The cinnamon and cloves were not detectable and the orange peel was barely noticeable. This mead has alcohol (14.7%) and makes a nice after dinner drink.

Yield: 5 gallons Starting
SG 1.125
Ending SG 1.014
Fermentation temp. 65 degrees F.

My notes so far: I had a huge boil over when the orange peel was added. Surprised the heck out of me! I'm also doing my primary in my big plastic fermentation bucket. I'll transfer it to a carboy when the fermentation calms down. I also used 6 cinnamon sticks and 12 whole cloves. I couldn't really taste it in the original so I figured what the heck... The original batch I had did not have any priming sugar added to it so I'm not going to do either. It was simply fantastic without being carbonated and lastly, I'm using the cheap honey from Sam's Club again (same as the original). Hope that helps. Let me know if you have any questions.


Jon Foster:

--- Quote from: Captain Kilian on June 09, 2009, 05:24:47 PM ---I would really like to try brewing up a peach cider, and one that ends up rather sweet (strange, I know). But I am having some issues finding any peach cider recipe at all! I've had two, so I know they exist commercially, so how hard of a project do you think that would really be?

--- End quote ---

Try looking for a recipe on Jack Keller's site. He makes some great wines...

Here's his page of requested recipes:


Originally Posted by *Teach* in another thread.  Reposting here so it isn't lost.

On 23 June 2009 at 11:35:35 AM

Basic Loki

To give a starting point is easy, it's the flavorings that make an individual's loki what it truly is
The basic recipe is:
Take 8 cups water and bring to a boil
Add 4 cups sugar and stir until dissolved
Add flavorings (that's the tricky part and the secrets). A common method is to add about 6-8 tsp of whatever extract combination for flavor you want.
Taste. It is important that at this stage you taste for the flavor you want. It needs to have the flavor you want but it must be strong to overcome the alcohol to come.
Remove from heat! (Your risking life and limb if you don't before adding the hooch)
Add a fifth of everclear.

When you first add the everclear, that is pretty much going to be the main flavor but once it has time to blend you should taste only the flavor with only a hint of alcohol in it.

As I said though, that is the base way to make Loki.
I have several loki flavors that I make and only use that formula when I am making traditional loki and one other. The rest are trial and error and error... and error until you get what you want to have.
My most important tip though is the tasting stage. Make sure it is what you want before wasting the booze... keeps the cost down in experimental stages.

Reposted from:

Thanks to: bellevivre, for pointing us to it.

15-20 lemons - clean, unwaxed with nice plump skins. The skins should give off a lemon sent, don't get ones that don't smell heavenly. And try to get organic fresh lemons when you can.

2 (750-ml) bottles 80-proof vodka. The cheaper the better. Or for best results, I try to find Everclear and use one or two bottles of that because it's pure and doesn't have any sugar in it.

2 to 3 cups of water

2 to 4 cups sugar (a 1:1 ratio of sugar to water makes a classic simple syrup, but use more sugar if you want yours a little thicker or sweeter)

For this recipe you also need a large (2-3 litre) glass jar with a sealed lid. The jar should be washed and rinsed very well or sterilized. You don't want anything in your limoncello but what you put there.

I use some old-fashioned sun tea jars I bought at an estate sale just for this purpose. 

You will also need the bottles you want to put the final brew in. I get mine at Cost Plus and I save nice glass bottles from other beverages I've purchased that have good reusable, sealable tops.

I use a three-step process.

Step 1: lemon in alcohol

Wash and dry the lemons. Only use the ones without blemished peels or pare off any spots and the stems, ends.

Remove the peel from the lemons with a sharp peeler or fine grater/zester, carefully avoiding the bitter white pith. If you choose to peel your lemons, please note that if any white pith remains on the back of a strip of peel, scrape it off. If you get any of the white part in the batch, the limoncello will be bitter and you don't want that!
Put the peels in a glass jar and add the vodka and/or Everclear, leaving at least two inches below the top rim. Seal tightly.

Leave the lemons to steep in the jar in a cool, dark place until the peels lose their color, at least 2 weeks. I leave mine for at least 2-3 months. (That's why mine is extra yummy). Every couple of weeks I swirl the peels around in the jar to mix up the oils in the alcohol, plus I don't know if that helps, I just like to check in on it!

Step 2: make the simple syrup and add it. 

Put the water and sugar in a saucepan, stir and slowly heat until it turns clear and all the sugar is dissolved completely. Let the syrup cool.

Put the cooled syrup in the jar with the lemons (you might have to divide the batch into two jars at this point, depending on the size of your jar).

Put the jars back in the closet for at least two weeks. Longer is fine too.

Step 3: strain and bottle

Strain out the lemon peels through a coffee filter or cheesecloth and pour the limoncello into another container. Press down to remove all the vodka and oils that you can from the peels before tossing them in the trash.

Stir the liquid with a clean plastic or wooden spoon.

Put the liqueur in clean bottles, seal tightly and leave the finished bottles for at least 1 week before using. I told you that I use making limoncello as an exercise in practicing patience! 
Should be in your freezer with the other staples!  For best flavor and drinking it straight, store the limoncello in your freezer. It shouldn't freeze because of how much alcohol is in it and it is simply lovely ice cold.


The time consuming part is the peeling, but take your time and don't get any of the white underbelly of the skin in the batch. I use a very sharp paring knife or a potato peeler. Lately I've made a few batches using a lemon zester. It's sooooo much easier, but I don't think as much lemon flavor gets in as peeling. However, to compensate for that, I've been adding more lemons to Step #1
Use organic lemons or at least ones you know where they came from. Now that I have more than one everbearing Meyer lemon tree in my backyard, I don't have to worry about chemicals anymore.

Make a big batch at once. Especially if you're letting it steep as long as I do. Once you taste this or give it away to friends, it goes quickly and people will beg you for more. Better to have more on-hand that wait another few months!

You can also make similar liqueurs using other citrus fruits, but I've never tried them myself. “Lime-cello” sounds great to me and could be terrific in cocktails and cooking. (Substitute the peel of limes for the lemon peel. Taste the liqueur for the degree of sweetness you want as you add the syrup.) An orange version might make an appealing alternative to triple sec.

Delicious Uses for Limoncello:

straight up frozen in limoncello shot glasses (best if you put them in the freezer too)
spiking a tall glass of cold lemonade or iced tea
splashed in glasses of champagne
over ice cream or angel food cake
splashed on a fresh fruit mixture
in cranberry juice
in sparkling water, tonic or soda.


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