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Re: Butterscotch
Posted:
Thu Nov 29, 2012 1:18 pmby googe
Linny wrote:Just thought i would update ... finally finished the butterscotch and redskin vodka.... both turned out really well. both have been filtered 3x with coffee filters ... to be honest could probably go another time ,,,, but so time consuming.
the redskin vodka i just mixed 1L 40% neutral with a bag of redskins , shook , and let site for a week .... really nice on lemonade
the butterscotch took forever, followed the HD recipe and cut the butter down ,,,, a bit . thought i would post pics to motivate others :handgestures-thumbupleft: as a mixer the ABV % is fine, but if your like me and like to sip away on butterscotch , i would probably make it a bit stronger (45%??) to compensate the dilution of the sugar mix etc.
when you say a bag of redskins, how many precisely?. Thanks
Re: Butterscotch
Posted:
Thu Nov 29, 2012 5:43 pmby Urrazeb
browny wrote:Not having seen the recipe I'm not sure if this will be relevant.. But could you clarify the butter first (melt it then let it separate out and harden again), and then just use the clarified portion? This would get rid of the solids/fats that you are aiming to filter out before even mixing up the product. Might be worth a shot!
Just to CLARIFY :laughing-rolling: :laughing-rolling: 8-} :laughing-rolling: Clarified butter IS the fat and the milk solids are what is left over after skimming the fat off.
Re: Butterscotch
Posted:
Thu Nov 29, 2012 7:07 pmby Linny
Hey googe. Sorry wasn't following the post. Uhm I don't know how many exactly... 20 bag??? minus the few that got lost in my mouth. Pretty sure there was around 15 sticks in there to 1 litre...
Re: Butterscotch
Posted:
Thu Dec 13, 2012 10:39 amby crow
Back home (due to the large seikh community I'd guess) all the supermarkets sell gee which is clarified butter just wondering if anyone has tried it
Re: Butterscotch
Posted:
Thu Dec 13, 2012 12:00 pmby googe
Thanks Linny :handgestures-thumbupleft: . Gee, havnt had that since I was kid.
Re: Butterscotch
Posted:
Mon Apr 22, 2013 6:33 pmby Blixxa
I just made this version:
60 g butter (clarified by scooping off the froth when heated on the stove)
250 g brown sugar
150 ml golden syrup
1 tsp vanilla
750 ml neutral about 55%
1 tsp glycerine
I left the butterscotch to cool before adding the neutral, about 1/3 of the bottle is solid toffee down the bottom. I hope it's going to dissolve cause it smells awesome.
Re: Butterscotch
Posted:
Mon Apr 22, 2013 6:52 pmby Linny
It will.... will take about 2 weeks. Be patient.... lol
Re: Butterscotch
Posted:
Thu May 23, 2013 11:03 pmby Blixxa
It's been in the bottle for a month now, still a bit of butterscotch in the bottom but its slowly dissolving. The only thing I'm concerned about is the layer of butter that has solidified on top and whether its going to go rancid. Anyone had any issues with this?
Re: Butterscotch
Posted:
Thu May 23, 2013 11:59 pmby Urrazeb
Skim it off, unless you can emulsify the fat into the mix it will stay separated, there are a few methods for this in cookery but not sure yet how to apply to distilling.... aint got the time to try really :)
Re: Butterscotch
Posted:
Fri May 31, 2013 10:22 pmby Blixxa
Poured it into a glass mixing bowl and then into the fridge for a couple of hours. The butter comes off really easy. It's a really good recipe I reckon :handgestures-thumbupleft:
Re: Butterscotch
Posted:
Fri May 31, 2013 11:48 pmby SBB
Kinda interested to know how good or bad this tastes once the fatty/ buttery bits are removed ?
Re: Butterscotch
Posted:
Sat Jun 01, 2013 12:23 amby Linny
this stuff is magic on milk .... i always have a batch going ... run out this time though
Re: Butterscotch
Posted:
Sat Jun 01, 2013 12:44 amby Brendan
Just finished up with 15L of voddy, so going to give this one a try :-D
Re: Butterscotch
Posted:
Sat Jun 01, 2013 8:17 amby Blixxa
SBB wrote:Kinda interested to know how good or bad this tastes once the fatty/ buttery bits are removed ?
It depends on how good your neutral is I guess, but the flavour is genuine butterscotch. Mouth feel is a little thinner than the commercial but a whole lot less sweet. I had a bottle of De Kuyper in the cupboard for years, never touched it because it was so sickly sweet. This one on the other hand is in my opinion just right. Thicken with a few drops of glycerine if you like.
Re: Butterscotch
Posted:
Wed Dec 24, 2014 3:51 pmby Andy
Well I just licked the butterscotch out of the saucepan. Should make a very tasty drink. Cheers for the recipe and inspiration everyone
Re: Butterscotch
Posted:
Wed Dec 24, 2014 4:15 pmby Linny
I forgot to add , Ive actually used Lethicin as the emulsifier... you can get it from woolies in the health/organic section. it helps combine the fats into solution ,,,, if your into that. Does taste more genuine IMO but , healthy me say's to skim the fats and drink more LOL