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Almonds

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Almonds

Postby edwatters » Sat Mar 21, 2015 11:17 am

Can't find any info on fermenting almonds to make liqour. Has anyone done this? I was gifted 50 lbs of raw almonds and it got my wheels turning.
It always tastes like it smells
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Re: Almonds

Postby the Doctor » Sat Mar 21, 2015 12:24 pm

Not sure about fermenting almonds, it would depend on the available sugars... but i have made tinctures and use almond in our Gin.
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Re: Almonds

Postby edwatters » Sat Mar 21, 2015 12:43 pm

I know they ferment almonds for making almond milk but im not sure about spirits.
It always tastes like it smells
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Re: Almonds

Postby the Doctor » Sat Mar 21, 2015 1:31 pm

Yeah mate I know a lot of almond liquours but I assumed ...perhaps incorrectly that they were tincture extractions then blended with a simple sugar syrup.... I hope some one knows abit more about this ...it is interesting.
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Re: Almonds

Postby Capt. Happy » Tue Mar 31, 2015 3:58 am

It sure doesn't look like there is much sugar available for fermenting, and almonds are notoriously low in starch.

http://www.nutsforalmonds.com/nutrition.htm

Eat the nuts, and drink the koolaid :handgestures-thumbupright:
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Re: Almonds

Postby tenorbrew » Wed Feb 17, 2016 12:30 am

Are they "fermented" in the way that tea leaves are fermented? ie. crushed and exposed to oxygen.
Not really the ethanol production fermentation we're after...
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Re: Almonds

Postby Tassie Tiger » Wed Feb 17, 2016 7:33 am

Look up Feni, they make it from cashews in southern India.
Very nice when I tried it in Goa years ago served with what by western standards you could only call a bucket of cashews to nibble on while they make every variety of cocktail that could be imagined.
Also tried one in northern Thailand made from peanuts.
No idea of the procedure but both were yummy, I would guess a sugar wash with the nuts crushed up & used for flavour.
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Re: Almonds

Postby just sayin' » Wed Feb 17, 2016 12:59 pm

The cashew feni is made from the juice of the cashew "apple", the cashew nut grows on the outside of the fruit. Very strange looking arrangement. The nuts are so low in sugar and starch that they are favorites of low carb dieters.
There are a number of videos of harvest thru distillation on YouTube. I came across a couple of years ago while researching slivovitz/rakia.
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Re: Almonds

Postby Tassie Tiger » Wed Feb 17, 2016 4:16 pm

I will have to look that up because I always assumed it was the raw cashews & crushed sugar cane that they used.
Thanks just sayin, Cheers TT
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Re: Almonds

Postby bigfoot » Wed Feb 17, 2016 5:09 pm

My 2 cents - I added 250gms to 1 litre of 65% just see what happened...
Well...
After 1 week I was hopeful.
After 2 weeks it was awful.
After 4 weeks it was bloody awful.
After 6 weeks it was completely bloody awful mush really.
After 8 weeks - fuck it, throw it all out.

At no stage, did the alc appear as if it was going to adopt the almond flavouring.
I ended up with a mushy mess.

Bf.
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Re: Almonds

Postby Dist33 » Tue Jul 25, 2017 4:11 pm

I haven't tried almond liquor but I've seen a few recipes for almond milk
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Re: Almonds

Postby crow » Wed Aug 09, 2017 4:12 pm

You won't ferment almonds without a sacchrification mash, you will need tons of almonds and your yield will be minuscule.
Almond liqueurs like amaretto and "grun nuss" macerations are not uncommon. Amaretto is technically a almond and apricot kernel liqueur but a slightly similar drink can be made with just almonds. Use a cup of almonds to a cup of brandy and a cup of neutral, half a vanilla bean or equivalent in extract and caramel syrup to taste after straining the maceration say a week or two soaking. Fennel and cardomon are two common spices but there are loads of variations
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Re: Almonds

Postby Copperhead road » Thu Aug 10, 2017 6:58 pm

Interesting thread :handgestures-thumbupright:
"Stillbilly wars is the sound of a propane jet in the dead of night"
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Re: Almonds

Postby just sayin' » Fri Aug 11, 2017 1:25 pm

Years ago I added a couple of toasted almonds to 100ml or so of 40-50 ABV neutral spirits and let it rest. Some time later I came back to it and was amazed at the intense flavor. I have never been able to reproduce it with many times the quantity of nuts. I guess it is time to do some more experimenting.
My Nocino experiments are ready to remove the green walnuts, filter and bottle for Christmas. I am looking forward to this one. It is said to be much better the 2nd, 3rd or even 10th Christmas...
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