Apple infused vodka

[kittyP]

I don't think I am going to be able to get out fruit picking this year.
We made delicious blackberry spiced brandy and vodka last year.

But, I have a tonne of apples from Badgers dad's garden.
They are eating not cooking apples.
Like somewhere between a Braeburn and a pink lady.

So I was thinking of making some apple infused vodka for Christmas presents.

Anyone done this or have any nice looking ideas?

Most of the recipes I can see just say cover sliced apple in vodka but I am wondering about adding sugar or anything else.

 

[ViolentPanda]

I don't think I am going to be able to get out fruit picking this year.
We made delicious blackberry spiced brandy and vodka last year.

But, I have a tonne of apples from Badgers dad's garden.
They are eating not cooking apples.
Like somewhere between a Braeburn and a pink lady.

So I was thinking of making some apple infused vodka for Christmas presents.

Anyone done this or have any nice looking ideas?

Most of the recipes I can see just say cover sliced apple in vodka but I am wondering about adding sugar or anything else.

Most of the recipes I researched before making my plum vodka, mentioned weighing the fruit, then using half as much weight of sugar (I used demerara for added flavour, but used about a third of the weight of the fruit, rather than half). Also, given how apple goes pulpy and brown very soon after slicing, I'd recommend making up a citric acid solution (a teaspoon to each litre of water) to put the chopped apples in to stop them browning, then all you have to do is drain them, and roughly pat them dry before pouring the vodka over and adding the sugar.
What you should end up with is something akin to apfelkorn/apple schnapps, except stronger.

E2A: Add some pieces of cinnamon bark for an extra-Christmassy flavour. It's better than using ground cinnamon, as it doesn't colour the fruit-infused vodka.

 

[kittyP]

Most of the recipes I researched before making my plum vodka, mentioned weighing the fruit, then using half as much weight of sugar (I used demerara for added flavour, but used about a third of the weight of the fruit, rather than half). Also, given how apple goes pulpy and brown very soon after slicing, I'd recommend making up a citric acid solution (a teaspoon to each litre of water) to put the chopped apples in to stop them browning, then all you have to do is drain them, and roughly pat them dry before pouring the vodka over and adding the sugar.
What you should end up with is something akin to apfelkorn/apple schnapps, except stronger.

E2A: Add some pieces of cinnamon bark for an extra-Christmassy flavour. It's better than using ground cinnamon, as it doesn't colour the fruit-infused vodka.

Cheers VP

I was considering cinnamon

 

[Cheesypoof]

Cheers VP

I was considering cinnamon

Never made it before, but would second VP's suggestion to add pieces of cinammon stick, and definitely not ground spices. This is the only spice you would need though, sugar would be optional too (I'd leave this out).

 

[spanglechick]

i think you'd definitely need sugar, as apples don't have a very strong sweetness of their own.

 

[ViolentPanda]

i think you'd definitely need sugar, as apples don't have a very strong sweetness of their own.

Didn't you experiment with fruit vodkas a couple of Yules ago?

 

[spanglechick]

Didn't you experiment with fruit vodkas a couple of Yules ago?

last summer. raspberry was the runaway success. the others were cherry, blueberry and blackberry. the cherry tasted a little bit mouldy. not fully mouldy but like when cherries are a bit 'past it', iykwim.

 

[kittyP]

last summer. raspberry was the runaway success. the others were cherry, blueberry and blackberry. the cherry tasted a little bit mouldy. not fully mouldy but like when cherries are a bit 'past it', iykwim.

The blueberry vodka I made tasted, what initially thought was mouldy but decided it was just more of an earthy taste from the skins.

I will use sugar I think.

Shall I peal the apples? Or just cut up?

 

[kittyP]

Never made it before, but would second VP's suggestion to add pieces of cinammon stick, and definitely not ground spices. This is the only spice you would need though, sugar would be optional too (I'd leave this out).

I think I'll make one with cinnamon and one without.
I have loads of cinnamon sticks.

 

[Cid]

i think you'd definitely need sugar, as apples don't have a very strong sweetness of their own.

Hmm... general recipe for sloe gin is 2 fruit to 1 sugar and even that's a bit sweet (imo). Sloes being unbelievably bitter. Apples vary in sweetness and the varieties kitty mentions will be on the sweeter end. No sugar might be pushing it, but with infusions you can get away with adding sugar to taste after they've steeped, so I'd err on the side of caution. Also depends how you serve it; sweet might be better for christmas liquor style (as in sloe gin) drier for something that will be chilled and served in warm weather (which, I suppose, is not normally the case with Christmas presents).