Bailoni Gold Apricot Brandy Recipe
Make Bailoni Gold Apricot Brandy Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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BRANDY & CO.
Method
BRANDY & CO.
Prepare the Apricots
Start by washing the dried apricots to remove any dust or impurities. If desired, soak them in warm water for about 30 minutes to rehydrate slightly.
Create the Mixture
In a large mixing bowl, combine the rehydrated apricots with 250 ml of water and 200 grams of sugar. Stir well to ensure that the sugar dissolves completely.
Add Yeast
Sprinkle 1 teaspoon of yeast over the apricot and water mixture. Stir gently to combine and activate the yeast.
Fermentation
Cover the mixture with a clean cloth and place it in a warm, dark area for about 1 week. Stir the mixture daily to ensure proper fermentation.
Add Apricot Pits (Optional)
If desired, add 5 apricot pits to the mixture after 4 days of fermentation to enhance the flavor. Ensure the pits are clean and free of any mold.
Strain the Mixture
After a week of fermentation, strain the mixture using a fine mesh strainer or cheesecloth to separate the liquid from the solids.
Combine with Brandy
In a clean glass container, combine the strained liquid with 750 ml of brandy. Stir well to mix thoroughly.
Bottle the Brandy
Transfer the mixture into sterilized bottles, seal them tightly, and label them. Allow the brandy to age for at least 2 months for optimal flavor.
Serve
After aging, your Bailoni Gold Apricot Brandy is ready to be enjoyed. Serve it chilled or at room temperature, straight or in cocktails.