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Product Description
Irish Cream, 6 bottle Liqueur kit
With the consistency of extra creamy coffee and its strong butterscotch/caramel scent, this taste of pure heaven contains cream, sugar, chocolate and coffee. Made up to 20%abv you'll be inpressed with this classic Cream liqueur.
Contains; Glucose, flavouring, activated carbon, yeast nutrient, Potassium Carbonate, Yeast, Bentonite, Citric Acid, Finings, Potassium Sorbate, Caramel powder.
Instructions below.
BREWING INSTRUCTIONS NOTE:
Please read these instructions before starting and make sure all your equipment is scrupulously dean and sterile
1. To a large saucepan, add 4 cups (1 Litre or Quart) of warm water and 5 and a half cups
(1,350grs or 3lbs) of sugar. Stir well to dissolve all the sugar. The syrup will remain a little hazy because of tiny air bubbles.
10. Place the contents of the two yeast packages into a glass. Add a half cup (125ml) of tepid (30°C / 80°F), but
not hot, water. Stir to wet all the yeast, then allow to soak for 10 minutes. This will be used in Step 4.
11. Add 8 cups (2 litres or 2 Quarts) of cool water to a one-gallon (4-litre) glass jug (preferably white
transparent). Empty the contents of Package A (yeast energizer) and Package B (more yeast energizer) into
the jug and shake very well until completely dissolved and dispersed. Add about half of the sugar syrup
prepared at Step 1 to the jug and shake well. Store the remainder of the sugar syrup in a one litre plastic pop
bottle and close with its cap. Set this aside to be used 48 hours later.
12. Stir well the yeast solution prepared at Step 2, and add it to the jug. Shake the contents and fit an airlock onto
the jug. Leave the jug to ferment at room temperature, 18-21°C (65-72°F), for 48 hours. It is important that
you do not wait any longer than this, before doing step 5. If you wait longer this may result in a stuck
fermentation.
13. After the 48 hour period, add the rest of the sugar syrup you saved from Step 3. Mix well and refit the airlock.
Leave the jug to complete its fermentation at room temperature for approximately 10 to 14 days.
DO NOT GO TO THE NEXT STEP UNTIL: there are no more bubbles being produced AND the liquid has started to lose its cloudy appearance.
14. After the end of fermentation, slowly pour the liquor into a second glass jug, leaving behind as much yeast
sediment as possible. Carefully open Package C (powdered charcoal) and add to the liquor (a funnel is
useful here). Shake vigorously for at least 30 seconds. The more shaking the better. Refit the airlock and let
stand in a cool place for 48 hours. Rinse out the first jug to remove all the sediment.
15. After 48 hours, add the contents of Package D (sorbate). Empty the contents of Package E (finings) into a
clean cup and add a cup (250 mis) of hot water. Stir well. Allow to cool to room temperature and for the
contents to thicken slightly, (not all the contents will dissolve - this is normal). Add the liquid into the jug,
leaving behind the undissolved finings. Shake the jug very well and set aside until the liquor becomes clear.
This may take between 2 and 5 days.
TIP: Sometimes, the charcoal sticks to the side of the jug. After a couple of days of standing, gently rock the jug a little and this will dislodge the charcoal and it will settle to the bottom.
16. Siphon off the clear liquor, from the top down, carefully into a large container of at least 1 % gallon (6 litres)
capacity (a large saucepan is ideal - not plastic). A siphon equipped with a clamp is useful at this point, to
restrict the flow of liquid so as not to disturb the sediment as you get closer to the bottom of the jug.
17. Add the contents of the two Packages F (glucose) and stir.
TIP: Glucose takes a long time to dissolve. Instead of continually stirring until it is all dissolved, you may want to just stir it in and leave it covered for an hour. Stir it again after this time and you will note that a lot has dissolved on its own. Leave it for another hour and repeat. After two or three repetitions all the glucose will have dissolved.
18. Add the contents of Package G (caramel, - if your kit has one) and stir well to dissolve. Add the bottle of
Flavour Extract.
19. Add 2 to 4 cups (1/z to 1 Kilogram) of sugar to suit your taste, and stir well until completely dissolved - and
you're done. Enjoy!! Store in glass bottles.
With the consistency of extra creamy coffee and its strong butterscotch/caramel scent, this taste of pure heaven contains cream, sugar, chocolate and coffee. Made up to 20%abv you'll be inpressed with this classic Cream liqueur.
Contains; Glucose, flavouring, activated carbon, yeast nutrient, Potassium Carbonate, Yeast, Bentonite, Citric Acid, Finings, Potassium Sorbate, Caramel powder.
Instructions below.
BREWING INSTRUCTIONS NOTE:
Please read these instructions before starting and make sure all your equipment is scrupulously dean and sterile
1. To a large saucepan, add 4 cups (1 Litre or Quart) of warm water and 5 and a half cups
(1,350grs or 3lbs) of sugar. Stir well to dissolve all the sugar. The syrup will remain a little hazy because of tiny air bubbles.
10. Place the contents of the two yeast packages into a glass. Add a half cup (125ml) of tepid (30°C / 80°F), but
not hot, water. Stir to wet all the yeast, then allow to soak for 10 minutes. This will be used in Step 4.
11. Add 8 cups (2 litres or 2 Quarts) of cool water to a one-gallon (4-litre) glass jug (preferably white
transparent). Empty the contents of Package A (yeast energizer) and Package B (more yeast energizer) into
the jug and shake very well until completely dissolved and dispersed. Add about half of the sugar syrup
prepared at Step 1 to the jug and shake well. Store the remainder of the sugar syrup in a one litre plastic pop
bottle and close with its cap. Set this aside to be used 48 hours later.
12. Stir well the yeast solution prepared at Step 2, and add it to the jug. Shake the contents and fit an airlock onto
the jug. Leave the jug to ferment at room temperature, 18-21°C (65-72°F), for 48 hours. It is important that
you do not wait any longer than this, before doing step 5. If you wait longer this may result in a stuck
fermentation.
13. After the 48 hour period, add the rest of the sugar syrup you saved from Step 3. Mix well and refit the airlock.
Leave the jug to complete its fermentation at room temperature for approximately 10 to 14 days.
DO NOT GO TO THE NEXT STEP UNTIL: there are no more bubbles being produced AND the liquid has started to lose its cloudy appearance.
14. After the end of fermentation, slowly pour the liquor into a second glass jug, leaving behind as much yeast
sediment as possible. Carefully open Package C (powdered charcoal) and add to the liquor (a funnel is
useful here). Shake vigorously for at least 30 seconds. The more shaking the better. Refit the airlock and let
stand in a cool place for 48 hours. Rinse out the first jug to remove all the sediment.
15. After 48 hours, add the contents of Package D (sorbate). Empty the contents of Package E (finings) into a
clean cup and add a cup (250 mis) of hot water. Stir well. Allow to cool to room temperature and for the
contents to thicken slightly, (not all the contents will dissolve - this is normal). Add the liquid into the jug,
leaving behind the undissolved finings. Shake the jug very well and set aside until the liquor becomes clear.
This may take between 2 and 5 days.
TIP: Sometimes, the charcoal sticks to the side of the jug. After a couple of days of standing, gently rock the jug a little and this will dislodge the charcoal and it will settle to the bottom.
16. Siphon off the clear liquor, from the top down, carefully into a large container of at least 1 % gallon (6 litres)
capacity (a large saucepan is ideal - not plastic). A siphon equipped with a clamp is useful at this point, to
restrict the flow of liquid so as not to disturb the sediment as you get closer to the bottom of the jug.
17. Add the contents of the two Packages F (glucose) and stir.
TIP: Glucose takes a long time to dissolve. Instead of continually stirring until it is all dissolved, you may want to just stir it in and leave it covered for an hour. Stir it again after this time and you will note that a lot has dissolved on its own. Leave it for another hour and repeat. After two or three repetitions all the glucose will have dissolved.
18. Add the contents of Package G (caramel, - if your kit has one) and stir well to dissolve. Add the bottle of
Flavour Extract.
19. Add 2 to 4 cups (1/z to 1 Kilogram) of sugar to suit your taste, and stir well until completely dissolved - and
you're done. Enjoy!! Store in glass bottles.
Additional Information
| Brand | Classic Liquors |
| Wine Capacity | 4.5l, 1 gal, 6 bottles |
