The orange liquor is orange cello. That’s how I make limoncello. If you make it with milk and sugar instead of water, put a vanilla bean in the milk and sugar. It’s like a creamsicle. Very good 😊

I have to say that of all the channels on this subject, your's was the most detailed and informative. After watching a couple of your videos I have subscribed. I hope you keep them coming. I make a blackberry and lemon (limoncello) and sometimes a blueberry, strawberry and I also proof them in your fashion. What I haven't done is the sugar extraction of the leftover fruits and was shocked to see the amount of syrup it made...thanks for that!!!

I’ve made lemon liquor the same way as your orange. I have also made a peach & cinnamon “moonshine “ with grain alcohol. That sat for 2 months in a dark cool place & was smooth & delicious.

A good informative video and I have to say they look delicious and I want to taste them all. I am definitely going to try these ... for christmas gifts ... if I can manage not to drink them all for myself :D .

I did a homemade vodka with dried cranberries for my wife, we kept it in the freezer. It was pretty nice. Proofed it down to about 45% ABV. Rub candle wax into the crack, that will seal it up.

Mate, outstanding video, so detailed. I appreciate the fact that you are in the trade, and that the tests and processes you are sharing have the ultimate goal of being sold commercially. To put your brand to these gives me the assurance you strive for the best quality. Thank you so much for sharing your insights and teachings.

A good blackberry moonshine is great. They grow wild in the uk, are delicious and free wild just like elderflowers.

Thank you

That stuff looks awesome. Thanks for the video.

Really enjoyed this Video !, I haven’t made anything like this before however after watching I think I will be trying this very soon !! Thank you 😊

Blueberry sounds good I’ll give it a go and let you know.

Very informative video, really enjoyed the content and the way it was presented, keep up the good work.

oh tayberry would be good, with thanks

Looks amazing! Thanks for sharing.Merry Christmas to you and your family.cheers

I don't know your history but you look like a man living out his dream. I'm 70 in a couple months, wish I would have pursued mine. Succeed or fail, and I send you all best wishes on success, you can say that you've done it. Love your vids. I'm a simple old moonshiner. If I have one comment, it is that in my experience proofing a liquor down to 20 - 25 percent makes it a more palatable drink for guests who partake of my liquors.

Well done and a great video to watch cheers. I’m in the process of making some limoncello at the moment, we like a higher alcohol level in it, we were given a big bag of beautiful limes today, and put some rind away and it is in spirit right now, I’ve never done with limes so very keen to taste it when done. I have just completed orangecello and it’s delicious. Just about to do some gin I’m getting back to a basic recipe tonight, as I would like to get away from the floral notes I have been doing. Take care and keep it up Cheers again.

I've made limeoncello in the same way you made the orange liqueur. Also make sloe gin every year in the same way, sometimes add cinnamon sticks, I'm thinking of making the orange this year. Great video, had given me some ideas.

What a cool guy you are.

Great video! I am just starting to make liquors so this is my first lesson and research.

I love this

Hello from Thailand, thank you for sharing this I am now follow your methods start making Lychee, passion fruit, mulberry and apricot. Let’s see how it’s goes.

I have never put sugar in the berries after leaving them sit for a week, I have always just thrown them away. I was amazed at how much more liquid you got back. I am just ready to mix a batch, I will give it a go. Thank you fine sir, a most excellent video

good video and must every thing looks good and like how you added sugar too the fruits

It’s a nice stuff

Subscribed......nice to hear someone pronounce the word "liqueur" properly!

i make a traditional recipe called Kent Hodgkins , which uses most of kents fruits peaches plums strawberries damsons and cherries all steeped in Brandy and sugar for most of the year then decanted , the fruits i use for icecreams and merengue desserts

I made an apple it turned out really sweet but I think I left the sugar on the apples too long but it can out great at 45abv thank you for the information

i just got into this hobby. made a strawberry Liquer with fresh strawberry, I used 100 proof vodka and it came out AMAZING. take a shot and pour it in your ice cream. Or put a shot or 2 into your milk shake. YUM! Im doing an orange liquer. but Ive seen several videos is that it needs about 60 days in the vodka with the peels . I used a potato peeler so I dont know if I have too much of the white back of the skin.

hey planet moonshine. I like your clear instructional video. I do have a question, and I hope you have the answer for me. Many people use water to reduce the alcohol percentage. but I have a lot of fruit, wouldn't it be better for the taste to repeat the flavor extraction step again, or simply dilute it with fruit juice? I look forward to a response. love your videos, keep making them

Great loving your videos. Keep them coming. One question I tried to infuse bourbon with a honey syrup to make honey bourbon but the honey continues to sit on the bottom of the bottle. Any ideas? I am thinking pot still it to keep honey flavour and re oak. Treat it more like a flavoured gin.

Great video, thanks! I've previously made a 92% fruits of the forrest liqueur and my friends didn't want me to dilute it so we drank it as is. most of us only remember parts of the evening.... The 'danger fruit' is sitting in the freezer steadfastly refusing to freeze because of the alcohol content in it. I'll now use your sugar extraction method to recover that lost booze. Right now I have a strawberry, a black cherry and a lemoncello macerating to be ready for xmas, hopefully I can also sugar extract the extra in the fruit in time. 👍

I've picked some fresh blackberry's and.sloe berries and am making a liquor from both sloes are very bitter and dry so probably 70/30 blackberry to sloe I pray it turns out okay 👍 thanks for the information on the video.

Frozen fruit is better! Because: - frozen fruit is picked at peak ripeness - frozen fruit has its cell walls broken, allowing for greater extraction. ❤

The portjguese, french and spanish make some great brandy, the Romanians do a great plum brandy on the farm as do the hugarians and thde polish and Russians are great at vodka. The Irish and even Welsh make illegal potene as did a new age traveller on his bus years ago and he would even play pogues type music on his violin What a lovely genius he was but at £5 a litre for potine, his bus stunk worse than youngs brewery when he was distilling it. Always on the run from customs and excise, a true pirate. I met him in india in the mid 1990s in n india. He played irish pogues songs on violin and we had some great blue label smirnoff 100% vodka, with a toast to Shane Mac Gowan beautiful soul. Thank god i met some great soul s on my travels. Pakistan was great lovely people great smoke.

(around minute 25) I use the same method as you to calculate the alcohol percentage. It becomes more difficult if you use several alcohol percentages together. eg. with a nut liqueur, now is the ideal time to make it (end of June). For this I use alcohol and red wine. PercentageMix = ((volume1 * percentage1) + (volume2 * percentage2)) / (volume1 + volume2) ex. 1 liter alcohol 96 ABV, 4 liters red wine PercentMix = (( 1 * 96) + (4 * 12.5)) / ( 1 + 4) = 29.2 ABV Suppose you add 1 liter of water. PercentMix = (( 1 * 96) + ( 4 * 12.5)) / ( 1 + 4 + 1) = 24.3 ABV So the denominator is the total volume. I thought if you melt 1 kg of sugar, this would yield 625 ml of sugar syrup. So if you add 1 kg of sugar it becomes: (( 1 * 96) + ( 4 * 12.5)) / ( 1 + 4 + 1 + 0.625) = 22 ABV Is this a bit right? Or am I wrong?

Coffee liqueur like Kahlua.

Hi Planet Moonshine, luv the vid, doing something similar myself soon, so I am doing some research appreciate this was 1 year ago however did you need to add preservatives or how long did you keep it for etc?

Hi, ur video is very impressive and educational as well 👍🏽 Can this method be applied to any fruit ? Even pulpy fruits like mangoes and Beal ?

Put that fruit in your thumper on your next brandy run !!!

Great video ❤❤, can you confirm how long these liqueurs will last in tropical climate, the expiry time if stored in room temperature wihtout adding preservatives and stabilizers?

I'm only just a beginner in this matter, but I've heard,and also read somewhere, that mixture above 70% ABV denaturates the proteins (I hope that I translated it correctly). What I mean is that You get less the flavour and other stuff from the inside of the fruit. But I think it is all OK as long as You are satisfied with the flavour and aroma that You get... On the other hand I have never tried making liquer out of like 40%,70%, and 95%, then proofing them down to same ABV and comparing them. I wonder if there is a significant difference... Edit: Nice video by the way. I'm going to make a lemon liquer in a few days, so this material is very helpful for me. :)

Love this...however...If you´re commercial in any way...I wouldn´t suck on that straw 31:58 and then put it back in the sugar syrup once again....that is really not in anyway hygenic.Just saying. But I hope that these batches are for self consuming.. :-) Great channel! Will follow you !

If you use non-dairy creamer to mix, refrigeration is not required

Save the fruit for dessert topping.

Any special cleaning concerns due to running beer through a still? I hear people say that the hop oils can be a buggar with regards to cleaning up, as well as with carrying over taste to the product. Have you encountered anything like this? Thanks.

hello I was wondering if you could tell us how we can preserve our liqueur without putting it in the freezer for more than a few days to consume is there a special preservative for that ?

I use the following method to make strawberry liqueur. (kzfaq.info/get/bejne/m5-GjMWLzNzYnok.html) So cut the fruit into small pieces and then put it in the freezer and let it thaw slowly. The last time I put the fruit in the oven with the jar. Set this around 50 degrees for an hour. I had even more strawberry flavor then. You can probably also do it au bain marie. I don't shake the glass jar. Otherwise you have to filter with a coffee filter afterwards. I have already noticed that it takes a very long time with a coffee filter and that you have to change it regularly. I have read that some use toilet paper and kitchen paper. Of course do not use perfumed paper. They make a filter layer. 1 sheet of kitchen paper and 1 sheet of toilet paper, back a sheet of kitchen paper and 1 sheet of toilet paper. Then add a sugar syrup and alcohol and then wait. The flavors have to marry each other. That's the biggest problem, waiting. The advantage of this method is that you do not have to remove the alcohol from your fruit with sugar. You can then process the fruit in ice cream or yogurt. Thank you for making the video. Very Appreciated

What is the "GNS" that you started with when you added the fruit? I am not up on alcohols or your country's lingo. I sm from the USA. I would like to try making these. Thank you in advance for your reply.

Do you worry about the silicone seal in the lids of the jars?

Using your calculation for proofing down, shouldn't you be using the volume of only the water content of the syrup, not the total?

My orange juice went bad after one day. It was femented. I'm still trying to figure out if its wine?

So all this stay out at room temperature or needs refrigeration?

Interesting channel... Thanks. Ithink you should move your microphone; hearing the swallowing sounds does not add anything to the presentation...

what is gns?

hello. i mixed berries with 96% alcohol for 1 week now i just have to add sugar with water but im scared of methanol. are there any risk of it building in this procedure?

That alembic still looks sexier than my Vevor. I just started my first sweet potato wine and distilled some old shitty beer.

New to your channel. WTF is GNS/DNS?

They Look great. Might I suggest you wax your crack 😉

What is G and S? For the love of dogs please speak in full words for us uninitiated folks.

Gross.......You obviously have flu like symptoms (sniffles ad cough) and sucked on the end of the straw and put it in the sugar syrup and continued to mix other drinks with the syrup.

Don't take the instrument in your mouth it's not healthy.😠😉

GNS and ABB - bye bye and thumbs down.

They Look great. Might I suggest you wax your crack 😉

They Look great. Might I suggest you wax your crack 😉