Trying To Distil Cointreau At Home

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Information Trying To Distil Cointreau At Home

Title	:	Trying To Distil Cointreau At Home
Lasting	:	14.51
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The first batch is maybe closer to Grand Marnier Less sweet and more tart than Cointreau
Comment from : @brockolee0815

You mentioned the marmalade type flavours, do you think distilling a jar of orange marmalade in your neutral would be an option?? Going to give it a shot on my air still to see Love the "stillperiments" you do
Comment from : @lozrosey6507

Bitter orange is a key ingredient in Persian cuisine Would be pleased to send you some peels if you need
Comment from : @mhjafari8017

You cut out so much of the video they starting to get lame
Comment from : @Michael_Kerstein

CHOKE CHERRY BRANDY PLEASE
Comment from : @DwaineHartman

I use organic, cold pressed essential oils for making my Qointreau
Comment from : @gregkeeganbushbuildsandhac9306

Jesse i make a clone of Grand Marnier cognac (an orange liqueur) from France I use mandarin orange peels, brandy and sugar
Comment from : @MatoNupai

Jesse, I believe that Saville oranges might be what you are looking for, they definitely not sweet and thus might give you that flavor similar to Cointreau that you were looking for
Comment from : @dennissheridan1550

What is the abv of second recipes heart
Comment from : @ardabasar4641

Love all your videos Jesse, especially these ones with the trial & error elements 🤘🏻
Comment from : @lukejosselyn7706

Bloody Brilliant JessiebrLove ya work, great vid as always
Comment from : @gettin-sendy

Hi Jess, have you made a Butterscotch Schnapps - using butterscotch made from scratch, rather than using essences or lollies?
Comment from : @margiemurphy3216

I can't wait to start back up again
Comment from : @budlake1747

A couple of weeks ago I looked at the fifth of Blackstrap Rum I had Oaking while I was eating a TangerinebrSo I dropped the peel into the bottle, despite warnings that it would be too bitter from the PithbrAnyway, it turned out excellentbrI want to start a distillery just to sell that
Comment from : @eknuds

Nice work I had a college classmate that fermented orange juice for his base
Comment from : @EVtripper

curious question why not use the juice of the orange as well?
Comment from : @myrbs13

Oh that little still I really want one To bad it's not only illegal to distill alcohol, it's illegal to own a still here in Sweden Which makes it a bit harder to get hold of one and make this hobby a real hobby (so far I've only made apple jack)
Comment from : @kristoffer-robinlotze7273

Grapefruit Cointreau - just an idea
Comment from : @Nickle314

Oh heck yes! Sooo need to try this!
Comment from : @aaronfrancis2627

I am new to actually distilling, and i have a pretty small budget, so i have wondered if you couled distill on tea to get the botanicle flavors
Comment from : @honnsmannen

Jagermeister clone!
Comment from : @richardknochel8425

Steer away from fresh peels, dried peels are almost the standard, the flavor is much more concentrated and the drying process really does change the flavor
Comment from : @crabmansteve6844

Dam you I need those glasses
Comment from : @danielgodfrey4415

Just a question , I use the T-500 and love it however how do u tell when u r into hearts ? I need to refine my process how much volume should I remove at the start and how do I test for that ? Thanks Hal
Comment from : @halinator1

I am wondering if anyone has tried a Marmalade maceration?
Comment from : @BVSocialClub

Try adding a bit of grapefruit peal to your mix 😉
Comment from : @mechpics

Hello Jesse I was wondering if you know the minimum amount you can run in the air still
Comment from : @johnbidwell73

Great video Jesse I was thinking about making this exact spirit!
Comment from : @deathblade01

Hello sir I apologize for messaging you I’ve been super interested in spirits and drink making for about 15 years and this year I made my first mead I would like to however make gin from the beginning and as well as a rum made from maple sugar or maple syrup… I live in Canada 🍁 but I don’t have very great information and was wondering if maybe possibly you’d have any tips I apologize again for any inconvenience and thank you for your time sir
Comment from : @CanadianGamer49

I have a question about yeast and this is the only way I know to ask a question, My kegerator is set on 36°f is it safe to store my yeast in it?
Comment from : @brandtearles4785

The stupid commercial in the video as if it's part of the content Congrats I'll never click on another one of your videos
Comment from : @YankeeinSC1

always enjoy your videos
Comment from : @therandomrobot3801

Hi Jessie Of the topic question Ì will be getting my G30 grainfather soon Seeing that I can control my temperature on it what would you suggest to control it at using on a T500 potstil dome? You talked about in a previous video that you are controling it at 80 output on our T500 modified boiler when running in potstil mode Any suggestions on the G30 temp output?
Comment from : @kobuswilken2752

You are using the wrong orangesbrTry "Valencia"brJuice companies don't use Navels, they have the wrong flavour
Comment from : @narniakaos

From what I’ve read Cointreau uses only bitter oranges
Comment from : @lokilyesmyth

Meme spirit version using a jar of orange marmalade?
Comment from : @skepticfucker280

Yeah, Cointreau has an absolutely ridiculous amount of sugar
Comment from : @shadowtheimpure

Looking forward to trying this recipe when I get settled down again I love this channel and it has helped me make a LOT of great liquorbrbrWhen I'm trying to replicate a sweet commercial product, the first thing I look at is the sugars in the nutrition label The Cointreau label I found online shows 9g sugar for 125oz (37ml) so I would start with about 240g per liter and go from there
Comment from : @gilbertnail7266

Hi I would have been very tempted to adding some marmalade to the first test as you said it was not sweet enough and topping up the some of the original vodka
Comment from : @lougriffiths

I really appreciate this video Jesse, as I did the Lemoncello one Got me wondering what would the liquor would taste like if you used lemon peel instead of orange peelbrBring on more liquor how to's!
Comment from : @aarons6210

coming boombang
Comment from : @nisamunisamu1083

Hey Jesse, I ended up here, now with a T500 and an Air Still from studying Cosmetic Chemistry, Go Figure! AnywaySorbitol may be the missing ingredient as this is used to sweeten mouthwashes and toothpaste Sorbitol is a sugar alcohol and can be purchased in NZ from Pure Nature (Soap crafting wholesale) You can purchase the powdered form but I haven't seen it in NZ
Comment from : @juliecole3861

Angostura bitters
Comment from : @BabyMakR

more of these please
Comment from : @nellynelson965

If you want a more complex version, use a brandy base instead of neutral That's the big difference between Cointreau and Grand Marnier
Comment from : @olinseats4003

Should try making different types of bitters, like orange bitters
Comment from : @camerongeorge4246

Yeah mine louched like a mofo And I only used 2 oranges
Comment from : @jaymcbakerk

Very interesting to watch!brMy only attempt to make an orange liqueur was using the essences - and once I realised just how much sugar went into it, I never wanted to drink it ever again!brI do like citrus flavour though, and have been adding some orange flavour to my "tequila" by suspending a tea ball with orange zest in it, over the finished brew for 3-7 days (just letting the vapour extract some flavour from the zest)brThis gives a nice, subtle touch of orange to my finished product, which I really likebrIt's not liqueur, though! but makes a nice low calorie drink with a squeeze of lime juice & some mineral water
Comment from : @maradall

Greetings from OZ wondering if you would be interested in trying your hand at absinthe (particularly the Green Fairy) brand variant
Comment from : @jasonhaaksma8419

Does your first attempt make good cocktails if used instead of Cointreau?brEnjoy watching your distillation exploits
Comment from : @chrissweeney4387

So I am no pro of distilling but I am a big fan of Tuacca it has a great Carmel flavor and probably would go great with a Bourbon style distill
Comment from : @rsblunk

I literally just looked this up yesterday and now I have a video from the master
Comment from : @ViloAfi

Absinthe!
Comment from : @manatoa1

Has he ever done lemoncello? 🍋
Comment from : @robfut9954

Might want to see if you can get canned marmalade base Robertson's "Ma Made" is the most common sort It's just cooked Seville oranges
Comment from : @manatoa1

Sports drink meme please
Comment from : @Gloomyllama

maybe you could juice out some oranges and boil down their juice to get that "juicey" cooked orange flavour?
Comment from : @Tipsyweeb

I don't know why but your shirts are six bucks a piece on into the am when I went to buy mine today I took advantage and bought one for me and one for my wife
Comment from : @Harvester_OS

Great stuff as always
Comment from : @Oisheen

campari could would be intresting
Comment from : @orephen

I have an idea 💡 could you maybe vapor infuse some orange flavour into it? A few different kinds of peal in the gin basket, I've been thinking about doing something like this
Comment from : @richardcoates755

Good evening from Oklahoma USA love the videos I just finished my first spirit run in my pot still plum Brandy ended up with 125 us gallons at 60 it's really good as white dog
Comment from : @rockyrdc

I wouldn't say you screwed up it is a learning experience thanks for helping us learn from your experiences
Comment from : @vttechie

Maybe, someone could add actual marmalade to a base spirit to macerate, might bring others closer to the requirements of an orange/triple sec liqueur? I dunno…🤷‍♀️
Comment from : @jessbarclay472

You may tray a brandy base and I think Cointreau has some herbs in addition to the orange peel
Comment from : @BeastOfTraal

I'd love to see how your honey shine is doing
Comment from : @honeysourcegeelong5524

I was talking about this bitter orange, is used here for jams by your aroma and flavor, but you find it
Comment from : @Eduardo_GCE

I think a campari-like red bitter liquor (amaro?) Like the composition of botanical would be a super interesting video
Comment from : @jaksoon9724

end: Brill love the experiment Always trust your testingbrLove the triangle test though with your partner Be good to have that as a judge here
Comment from : @gmonkman

Hey Jesse, can you make a Discord server for craft chasers to chat and share techniques for the creation ofbr beer, wine, and shine?
Comment from : @Dillfaro

0:01 Really interested Ive tried perfecting cointreau for ages Problem is getting the orange without the oils in a CLEAR spirt Also they add loads of sugar ofc Anyway without the sugar bomb I always had a kinda not-right aftertaste Anyway will comment again after watchingbrbrAMAZING CHANNEL btw
Comment from : @gmonkman

Great job drilling down and figuring it out SCIENCE!
Comment from : @BeardedBored

What about using an orange simple syrup To add the sweetness and the flavor I haven’t made this but I have made an orange vanilla vodka that’s very sweet
Comment from : @jonathanhatch7033

Another great episode I've also been trying to stock a bar, but it's taken awhile to nail the base spirits One critique on the editing on this video though, I found that the audio of the main content was significantly quieter than the music and sponsored section I ended up having to keep my hand on the speaker volume to even things out as I watched Thanks for all the great videos and I look forward to more stocking the bar type content!
Comment from : @thm72

How do you get the "moonshine" smell out of your neutral spirit?
Comment from : @norhythm100

One more I gotta try
Comment from : @the_whiskeyshaman

I think that it'd be interesting to try adding some citrusy spices into this, like nutmeg, cardamom, and ginger, to round out the flavor a bit more
Comment from : @SamwiseOutdoors

Wow you have real Fire-King measuring cups!
Comment from : @MostlyInteresting

Generally marmalade oranges (Seville oranges) are only available in mid February until mid March If you do retry this with marm oranges make sure to get bumpy skinned oranges, the knobblier the better
Comment from : @amayakawaii

I like the idea of a more bitter orangeliqour so your version are more interesting than cointreau
Comment from : @fugu4163

I’d love to see you try St Germaine Get the kids picking elderflowers this summer!
Comment from : @frederickheard2022

I just did this last week! I was going for more of a Grand Marnier profile, so I used a relatively cheap commercial brandy as the spirit I used the peels from several mandarins and 750ml of spirit It’s far from a clone, but it should make a decent sidecar
Comment from : @frederickheard2022