Ouzo is a dry anise-flavoured aperitif that is widely consumed in Greece, Cyprus, Lebanon and Israel. It is produced using a unique blend of aromatic seeds and herbs
2.5L of neutral white spirit @ 45%
50g star anise
1 stick cinnamon
3 cardamom pods
pinch of white and black pepper
2 sprigs fresh fennel
half a nutmeg, cracked
1. Place all of the ingredients into your boiler, top up with water and distil as per usual (using a pot still or an unpacked reflux).
2. Remove the first 100ml of heads and monitor the output, when output becomes cloudy, the process is complete.
3. Dilute spirit down to 45% with clean water and enjoy.
Note: If the spirit becomes cloudy after dilution, your product will contain a lot of flavour oils (not a bad thing), you can either re-distil which will remove the oils (losing some flavour) or use some undiluted neutral spirit to raise the alcohol content above 50%, the spirit should then stay clear.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.