John Myers
DIY Walnut Liqueur
The perfect diy walnut liqueur recipe with a picture and simple step-by-step instructions.
- 0,7 L Vodka
- 15 St. Walnuts
- 0,25 St. Channel
- 500 g Sugar brown raw sugar
- 1 St. Vanilla pod
- 3 St. Cloves
- First of all, some important information is always missing from others: ) Only use unripe green walnuts. 2.) Pick the walnuts, if you want something neat, exactly at Midsummer. The efforts should be rewarded if we already do the work. 3.) Midsummer is the perfect time because then the nuts have their full strength (ingredients) but can still be cut before the nutshell becomes rock-hard. 4.) Since it is sometimes difficult to reach the nuts, take an apple picker with you. 5.) No nuts from trees on, for example. Main roads (too much dirt). 6.) Regarding the alcohol used: Vodak is best because it is tasteless. 7.) ABSOLUTtbspY! make sure that the alcohol has at least 40%. Most vodka and other alcohol (brandy is sometimes suggested) ‘is around 38% -38.5%. That is not good, because the liqueur has to be stored for 1 year if it is good – it should be good, again until Midsummer. 8.) Extra: there are really enough wild walnut trees, keep your eyes peeled while walking.
- We see: walnut liqueur is not for those in a hurry!
- Brush the collected nuts well with the vegetable brush under hot water. Then they have to be absolutely dry, otherwise the risk of mold increases!
- Have a 1.5 liter hanger jar or mason jar ready. Cut the nuts at least in half. Virtualize better. Put everything in the glass and put it in the dark (kitchen cupboard).
- Do not put it too far away, it must be shaken vigorously at least once a day. What does it mean that it has to be tight, the glass! 🙂
- Let it infuse for 1 months. During this time the liqueur will turn black as tar. Strain through a strainer in a bowl. Spices and nut scraps for compost.
- Season the liqueur, still largely unfinished, to its sweetness. Personally, I don’t like him when he’s so cute that your teeth stick together. If it is not ok, add more sugar and put it back in the clip-on glass. Forget the liqueur in the cellar for 364 days. The sugar dissolves by itself in alcohol.
- Now draw on a beautiful bottle with a funnel and do not forget a beautiful self-made label.
- Tips: Snobs and Croesus take alcohol, better results can be achieved because the high alcohol content develops more “strength”. Then of course afterwards, after the year, it has to be blended with water or sugar syrup, otherwise it is fatal :-). And this spirit has at least 90%. In our country there is wine spirit practically only at the pharmacist who can then also give a declaration of use :-(. Son nonsense. In addition, the price should be at least 30 € / L. In Italy you can get the fuel in every supermarket, I have to do more I don’t think so. You would do well to wear disposable gloves when processing the nuts (there are really black paws) ‘My vodka costs € 4.50 / 0.7L. So now you ……… ….. 🙂 By the way (and this applies to everything you take off cold with alcohol) there is no shelf life of the product that we make with alcohol below 40%. A few percent more is better. For example: with Rumtopf rum with 54%!
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