Posted by: Pat T 10-26-99 7:55
Apple Liqueur
Makes over 1 quart
2-3/4 pounds sweet apples (7 to 8 medium)
2 cups vodka
2 cups brandy
1-3/4 cups granulated sugar
3/4 cup water
Wash apples and remove stems.
Cut into wedges or slices and put into an aging container.
Pour vodka and brandy over apples, stirring with a spoon.
Cap and age in a cool place for 1 month.
Pour mixture through a fine cloth jelly bag that has been placed over a large bowl.
Set bag with apples into another bowl to drain.
Meanwhile, clean aging container, removing any sediment.
Pour strained liqueur back into clean aging container.
Twist top of jelly bag and with back of a large spoon press out any liqueur possible. (Some apples are soft and easy to press. Others are hard and do not permit as much juice to be pressed out.)
Pour released juice into aging container.
Combine sugar and water in a small saucepan.
Heat over medium heat, stirring constantly until sugar has completely dissolved.
Remove from heat and let cool.
When cool, pour sugar liquid into aging container with liqueur; stir to combine.
Cap container and let age 1 more month.
Liqueur improves with additional aging.
After aging time, check clarity.
If any additional straining is needed, do it at this time.
A fine wire mesh, cloth or coffee filter is best for finer straining.
When at desired clarity, bottle.