 Hi everyone, this is Chi-Chou. Welcome to my channel and welcome to those of you who are watching. We're actually live streaming this as well. So welcome to another live stream and welcome to another sort of video of sort of just in my house how I manage things. And this is food related and as you know we've made some food videos and stuff like this and what we're about to do right now is basically do something that I go through doing once every few years, which is basically through my liqueur cabinet, right? And what you see behind me right now is sort of basically what I end up doing is like I seasonally in general, I take fruit if good fruit to be had and I sort of infuse them. I use some sugar and vodka and sometimes gin and I sort of fill them up, fill up the bottles with the fruit and layers of sugar and pour alcohol on top and sort of give them a little swirl and stuff like this so the sugar melts a little bit and in general usually put them behind the window in the sun so the sun hits them a little bit and sort of gives off a little heat and the sugar in there sort of melts a little bit and you can shake it up a little bit more and you end up getting very delicious liqueur. Some of it nicely medicinal, okay? I have a couple of things here that are that are medicinal as well that in general they're very good for the tummy, okay? If I have sort of a tummy issues, if I ate something that's making me feel bloated, I drink a little bit, just a touch, just a little bit of liqueur, sometimes a little bit more, right? And it makes your tummy feel so much better and every now and then I got a couple other things here that are good for, they have different medicinal properties and I'll let you know what they are. Let me tell you what they are right now. The couple of them which are very good, one of them for sure is lemon and we're going to start off with that, okay? Another one is sea buckthorn that we picked from my local sort of community garden here and another one that we have tracked down the name because I know what it's called in Farsi in Persian. It's called Zor al-Akhde in Farsi but English it's called Cornelian cherries, okay? And I'm going to show you all of these and there's a couple of things we have to sort of sort out here because there's some jars here where I took the pulp from making jam and I didn't want to get rid of it, rid of the jam so I poured, put them in a jar, poured vodka on top and because it was sort of pulp it sucked in all the vodka so what we're going to end up doing is we're going to end up trying to filter some of it out, get rid of the pulp and see what we can do. So this is sort of me going through my routine that I do once every few years as well as sort of doing a little experimentation. As far as the liqueurs here what you see here the bottles that you see here and what's inside of them they range anywhere from a couple years old to about 40 years old. I have a bottle here liqueur that my grandfather started like around in the 80s so it'd be like he's 90s now so it's like 40 years old or so right and it's amazing that one is we drink very sparingly you know we take another just a little bit at a time right and what we end up actually doing as well is once we finish off the alcohol in one of these bottles right one of these containers sometimes what we end up doing is or I end up doing if there's enough fruit in there you just I just end up pouring more sugar and more vodka on top and that's what we're going to do right now so we're going to clean it up sort through it get rid of the what we don't want and replenish some of our supply okay and have sort of a table set up here a little box that we have so I'm going to put the stuff here I'm going to sort through the things that way you see what it is that I'm doing and the first one we're going to start off with is the lemon lemon batch that I had I started about probably about eight years ago okay I started this batch so let me get it take a look at this thing I'm going to definitely give the bottles a wipe as well right so this is my lemon liqueur okay down here is the vodka and you can tell there's a little bit of I don't know if you can tell there's a little bit of sugar still left that hasn't dissolved in there and I do have I bought a couple extra bottles of 26ers of vodka and what I'm going to do for this is and let me crack this open I'm going to show you this as well my hands get a little sticky when I do this right so I have you know rags here and and I have a little bucket I usually I usually just let you know I usually do this by the sink by the kitchen right but because we're going to try to go through the whole thing in one shot right now I sort of set myself up here to be able to do this and I have a bucket with water here right now so I'm just going to wet the rag so that way I can if I get too sticky I can wipe off my hands right and another thing I've done as well is I know we're not in season right now we're sort of in fall but we had we bought some fruit when it was in season and we froze it so we're going to make a two possibly three new batches of liqueur okay so let me show you this because what we can do we can definitely eat the lemons as well so this is what the lemon right so this is basically organic lemons that I bought like seven years ago or so and what I ended up doing is cutting them up in these slices and what I would do and it becomes very soft fantastic this is amazing for the tummy amazing for the tummy really and what I ended up doing with this originally I filled it up like about this much for full of lemons and then I put sugar on top and then lemons and then sugar and then lemons and then vodka right so what I'm going to do right now I'm going to replenish this I have a bucket of sugar here as well let me bring this up okay here's my sugar okay so what I'm going to do pour some sugar on top of this actually before we do that one thing I do need to do is taste this to see what level it's at right so let's see if we can get it out with you guys to see it because we're going to be sampling it's a little cloudy it used to be clear but the lemon is sort of becoming really soft now it's fantastic state to be in and this will carry you for a couple of decades even right that is amazing really it's amazing and this guy sometimes I take a glass like this put ice a couple of cubes of ice in there and pour this on top let the liqueur go over the ice and it sort of becomes cool and dilutes a little bit you can just sip that okay but this was so what we're going to do we're going to grab some sugar here and I'm going to pour it on top and this is organic sugar that I'm using okay I don't weigh this stuff I do it by I taste it to see how much I need this was very sweet but because I'm going to be adding a lot of vodka to this I'm going to try to fill this up I don't know if I have enough vodka to do this to do it with it because I want to use use a little bit for other stuff too so I'm going to probably dump about a half okay let's put this down again give ourselves space so we have that let me do bring the vodka out and you know I'm not promoting any vodka like really uh well there are some vodkas that I like but I don't I don't you know I'm not being paid just to let you know I'm not I'm not here promoting there's no agenda here or anything like this but I know the question is going to come up so for me you can use any vodka you want don't use flavored vodka you want to just use straight up vodka for these things you don't want to get around orange vodka or chocolate vodka or whatever it is you're doing that yourself right now right I'm doing that myself so I want the vodka to be just straight up vodka not infused with anything but I usually end up using absolute okay it's my vodka of choice to go to I do buy higher end vodkas I like potato vodkas and stuff like this but this is I found just like anything if a certain food that you're consuming agrees with you then it agrees with you you should deal you know enjoy it right so all I do for this is it's just so we use about a third of it or a quarter of it this one is probably the one I drink the most okay and what I've done before doing this I took another jar about this size right and I filled it up with some of the lemons and then transferred the vodka over right because what's going to happen right now because I'm putting fresh vodka in here I'm not going to be drinking from this right away right I'm going to let it sit a little bit and it's in the fall it's not the best time to do this you want to do this in the summer sometimes usually anyway where when the fruit is fresh and the sun is strong right so I am going to try to put this behind the sun for a little bit of time okay that's about half a bottle of vodka that took us all the way up to here right so that's not bad should I add a little bit more let's add a little bit more it's going to consume too much vodka I need to save the vodka we need we have this one and another bottle for some of the other stuff we plan on doing okay so I'm just going to put that there I'm going to close this guy up the sugar gets caught up in different places right take a look there's the sugar so now that it's like this I'm going to leave it alone and after we've done the shoot after we've done the stream what I'm going to do is take this and put it in the sun room and let it sit in the sun for at least a couple of days okay hopefully if it's sunny enough it'll be warm enough inside and let the sun hit hit this guy and it's almost to the top which is oops I'll do it this way it's almost to the top which is perfect so my estimation of how much vodka we're going to need for this one is not bad so I'm going to put this on the side okay and we're going to grab another one okay now this one I think we got more of this one too do we no this is the last batch of this one now this guy take a look you can tell this is again an absolute bottle now this one doesn't need topping up but I might add sugar to it I'm going to have a taste of it right this is the sea buckthorn that we picked from a local sort of community farm they've planted some fruit trees and every year people go there and in season you just pick fruit and you eat and whatnot and they have a fair bit of sea buckthorn bushes so we grabbed a whole bunch of sea buckthorn I believe this is the last bottle we have and sea buckthorn is it is medicinal I forget it's good for the tummy for sure but it's got some other some certain types of oils which are really good and people makes textures out of sea buckthorn right so what I'm going to do and you can eat the sea buckthorn as well maybe when we do let me see this is let me actually let's just use a different shot glass right let's use a purple shot glass well let's use an orange shot glass because there's a sea buckthorn it's orange right so let's have a taste on this I'm going to see if it requires any more sugar okay just a little bit maybe we can get a sea buckthorn to come out we've got one let me bring this out we'll do it the other way around strong even just tasting like that is strong this is the sea buckthorn this is for people watching it recorded later right HD camera let me show you the people who are watching it live because this is the camera this is the location of the camera people watching it live right so you can eat this incredibly strong wow wow even this is going to be too much okay like really this is going to be too much unfortunately because I had already put the fork in my mouth and I put the fork in here I'm not going to dump this in here okay right so you've got to keep your lab clean okay that's one thing you learn through chemistry strong very strong doesn't need more sugar no more sugar but I'm not going to drink the rest of this okay I'm going to put this on the side like even that much is enough right that's the beauty of the cures they're not we use the cures for medicinal purposes for meditation purposes for just sitting back and chilling and I can tell there's a little bit of this isn't sugar at the bottom it's sort of the sea buckthorn sort of residue that builds up in the bottom and it doesn't need check this out I forget what you call it the terminology for it right but this is perfect we don't need to do anything with this cool see what else we got what else we got actually don't even know what this one is let me take off the wrapping because sometimes you just use whatever bottles we have let's do this on the side and this is crab apple I think this is the crab apple stuff that we may crab apple jam from right I'm going to crack it open it's already full so it doesn't need any more vodka okay and take a look at this towards the top in the bottom because it's sealed no oxygen's into it it's kept this color nice and bright the top ones what we got let's do red red shot glass for this and I think I'm pretty sure this is it I have multiple forks here so I'm going to grab another fork we already used this one I'm going to put this one on the side and actually I'm going to put it here and I'm going to be legit with this I got a plate here right so I'm going to use the fork I haven't this is the darker well I'll show you the colors see the color of this one right where oxygen hasn't got to it and here's the color of this one right big difference right so oxygen is what is in general your enemy to a certain degree right when it comes to food a little sugar to this but before we do that what I'm going to do I'm going to have a little sip of it right not too much very little I'm going to add this much sugar to it okay I should have brought I'm going to do this actually let's put this this guy let's bring this guy I'm going to put this in here so we don't get any spillage of the sugar if it falls out of the lid of this which we probably will maybe not if we're careful but the sugar grains are sort of falling down okay that's enough after a couple months or a month or so I'll taste it more here's the sugar getting stuck and again this one we're going to put by the window in the sun and I'm going to give it a wipe as well before I put it away or put it down here because ideally what I want to do is take care of all these guys and then give the table a nice wipe as well right this is sort of fall cleaning I guess you can think about it but I don't do this with the liquor cabinet or the cure cabinet every year I do it once every few years right this guy in there and that's our crab apple this this is magic okay this guy this is the cornelian cherry okay and this is the crab apples I picked the lemons I bought the sea buckthorn we picked the cornelian cherries I picked as well and this is this is cornelian cherry and persians Iranians will kill for this okay make jam out of this too and when this is very very ripe it's amazing when you eat it it's fantastic for the tummy okay a lot of antioxidants and stuff like this but what I'm going to do I got a couple bottles of this we picked a ton of the stuff how many years ago eight years ago or so okay let's bring up one of these cornelian cherries let's eat one last three people we're gonna do very very good very good let's put the seed down because I don't think we need another spoon cornelian cherry I'm gonna taste the vodka in it because I have another bottle I might put the two batches together but again I'm just gonna take very little very little very little all I'm doing right now is just sampling it to see if it needs any more sugar actually let me cleanse my palates I'm cleansing it with I could do it with water but this is very weak tea so it's good does it need more sugar let's see where is the other batch let me find the other batch of this so here's a couple more batches now take a look at this this is a good example of seeing what's going on this one this bottle I've gone through a few iterations I've probably gone through three or four fillups of this again what we're doing right now right this one you can see it's darker on this side this one I haven't gone through as many iterations right so it still has a lot of its qualities in there this one doesn't so what I'm going to do I'm going to put these two batches together take a look I'm going to put these two batches together because they have the same color right if you can see hopefully I'm going to leave this one alone and this one what we're going to do is most likely finish off the alcohol in this and taste the little bits and the little bits what I'll end up doing is most likely because they're still good I might mix them in with these guys or just leave that one alone because that's sort of I don't know what the word for it is sort of alcohol infused fruit where it stays it keeps as far as I know I've never had anything go bad on me and we've had batches of this stuff for four decades right so and this is only seven eight years okay so these two guys I have to mix together well what I'm going to do is I know what this one tasted like let me just put this one here for now but I do need to taste this one as well and you can see the color in it much sweeter much sweeter than the other one so I'm not going to add any sugar to this one okay I'm not going to add any sugar to this one because I thought about adding it to this one but this one is much sweeter than this one that I'm going to put together so together they'll make a good mix they'll make a good mix I'm not going to do it right now because I need to do this by the kitchen okay so I'm going to put these on the side and deal with them when I have the space to deal with them and this one I'm not going to taste because the idea will be to finish off this one first right so I'll have plenty of time to taste this one first the other one will mix together put it up close it up let it sit there let's see what else we got let's see what else we got Friday is a good day to do this nice nice this is the crab apple as well okay this is another crab apple this is darker than the other one take a look at that wow I think this might be the red crab apples maybe let me crack this open and let's have a taste on it I'm not going to eat the fruit I want to be functional until the end of the video right because these are strong these are strong okay because we use this one for the crab apple the red I believe I hope so oh no we use the orange for the crab apple right yep we use the orange for the crab apple the red we use the seabuck thorn right no no seabuck thorn was orange so again we're going to taste a little bit these are beautiful shot glasses I got I got as a present from family friends a while ago very nice I like this one better than the other one okay I got to do a taste test sample it's sweeter it's nicer oh we added sugar to the other one that's it that's right this is the flavor I like to get the crab apples to this one okay so let me give this one a wipe that just warms you when it's going down so nice so nice and when did I make the crab apples dispatch I forget very nice very nice let me show you this this one we're not going to touch this is cinnamon sugar and cinnamon and the cinnamon for this was when I made the crab apple jam the crab apple butter and we got a whole bunch of videos on making crab apple butter I guess we made those three years ago four years ago right actually these this cinnamon is probably from an earlier batch I think it's from an earlier batch because this was filled up to the top so this was an earlier batch but it was the same process making apple jam right but we put cinnamon in the pots as well right the videos we made I didn't put any cinnamon sticks in there I don't remember putting any cinnamon sticks in there right so there was another batch we were made apple crab apple jam might have been apple or crab apple and we put cinnamon sticks in there to give it a cinnamon flavor and then once the cook was done right what we ended up doing is taking the cinnamon sticks putting him in the jar adding sugar and filling it up with vodka okay so that's what dispatch is should I have a taste of this we've got a lot more to go through I've already tasted this a few days ago let's use a green one it's beautiful shot glass beautiful and they're all different I think they're are these two different yeah their thicknesses is different and stuff like this just a touch and usually if you let this sit and the little like when I shook it up the little apple bits came up and made the lickier cloudy right so usually you don't shake it up when you pick it up to pour yourself you want it to be clear right just a little bit very strong very delicious very delicious we're going to leave that one and it's a good thing to know if every now and then you go through your liquor cabinet and you you get a sense of what they taste like your collection right let me bring out let me bring out my blackberries because blackberries is something I do very very often right we didn't get a chance to go do it this year pick blackberries let me show you these guys because I'm hitting up these bottles right I sort of have just random stuff laying around these are little firecracker tank firecrackers I got four of them really this the price tag isn't even on them dollar 25 or dollar 29 you're like warning here these two guys it is what it is right it is what it is I got these as a gift so it seemed like a waste to light them up maybe not maybe sometime we'll light them up let's put these guys on the side and let's see how many blackberries we have oh this is from blackberry jam I'll show you this later this is also blackberry jam I think this is the last blackberry take a look at this we got five separate bottles of blackberries all right now this one is the only one that I made with gin okay September 2012 so I'm not going to taste this right now you don't really want to mix gin and vodka because everything I've been sampling right now tasting is vodka so I don't want to I don't want to drink gin while I'm drinking vodka but this is done right so we're going to drink this finish it off and the pulp of this I don't think we'll keep it okay we might but probably not we might sit sit it down and one of these mesh things that we have and let the alcohol drain out possibly but blackberries I can replenish fairly often every year we have great blackberry picking over here okay so let's put this guy here and the rest of these are vodka and what I'm going to do you can't really see the color of that one this one is done too see the color on it it's very it's very faint right so this batch is done as well so we're going to finish off this one I'm not going to do anything with this as well as this one this one's seriously done right so I might try to set this up into a mesh and get the alcohol to come out of it but I don't want to use the meshes for these guys I can do those later let's check it out this one we're going to sample this one and let me see this one let's do blackberry let's do blackberry just a touch just a touch beautiful drink it should be clearer than this but this is old that's pretty full so you can see what it looks like right so what I'm going to do I'm going to do a lid I'm going to put it too close this is the primo right this one I don't think we've touched this is the first time I'm cracking this one open and this would be about for about four years ago or so the other one the gin one was from 2012 that's six years yeah this one would be from probably 2014 or so so this one we're just going to keep we're not going to touch it okay we're going to leave that but we're going to go through it faster sooner rather than later and that one's almost done as well and the other two are done same with the gin so we've got one legit one next year time to make blackberry in the cure all right so let me give my hands a wipe let me show you what I have here now this guy it was an experiment okay this is plum jam I made okay and what I did I didn't want to get rid of the pulp and it just was so much pulp I didn't want to grind it like it was fantastic jam so I didn't want to throw the pulp away so what I did is just added vodka on top I might have added a little bit of sugar but it didn't come out well because it's just basically thick because it was pulp it was all cooked and stuff like this was basically thick sort of vodka infused jam so I've tasted it from what I recall it wasn't very good but what I'm going to do I'm probably going to put this in a sieve put it in the glass and let the alcohol separate from the plum let's do this with one of these glasses let me take a look at this the thickness of this is insane lesson learned don't do that it's like syrup right let's just have a taste of this let's use another spoon it tasted this a while ago so let's try a little bit more we're bringing out a seed as well they look like this is the seeds the pit of the of the plum right unique flavor this would be amazing over chocolate ice cream very good I like it okay we're not going to touch this I was going to put this in a sieve and get the the cure the alcohol to come out of the pulp but this tasted really good I guess that's what happens when you let let things age a little bit right some things improve greatly with flavor all right where their flavors greatly improve so let's just give this a wipe next time we have chocolate ice cream we're going to be pouring this on top what else we got what else we got we've got some random stuff here I like marbles I like marbles who doesn't like marbles leave this guy here after we go through all the liquor and we finish shooting the video on the stream I'm going to take everything down and give it a nice wipe right oh let me show you this this guy is magic this guy is magic this guy I'm gonna clean my palates with water because this guy is magic this guy is the one my grandfather started like 40 years ago in the 80s right and this was cherry pits my grandmother was making cherry jam I believe and they needed they wanted to get rid of the pits so they got rid of the pits it wasn't cooked like you didn't cook the cherries with the pits right so you took out the pits and then you do the cook right so they took out the pits and my grandfather took the seeds and made liqueur look at that dark blackness of this right I've only added vodka to this once many many years ago like 10 15 years ago we drank this sparingly so I'm gonna have a little taste okay but this year we don't want to accidentally drop this right and I'll show you what it looks like close the color of this absolutely beautiful amazing cherry smell it's also on vanilla ice cream or black or black dark chocolate ice cream amazing I was so tempted to increase the the volume of this but I'm not gonna touch it this one's not gonna get touched only special occasions we drink this this is a special occasion what else we got what else we got let's see what else we got what else we got oh look at this I separated it nice I got two of those guys I forgot when we didn't move when we didn't move that was in a different jar so to pack things and we've done it move a few times but in the last move last couple of moves I separated them check this out this is also another cherry cherry seeds same batch from 40 years ago very nice very nice keep on forgetting because I keep on creating more right this one we're not gonna touch this one we're gonna put on the side that one's magic that one's magic let's see what this one turned out now this was me let me make sure I don't have any more of these ones look at the darkness on this one yeah these two are the same okay so let me put this guy here too this is oh yeah this is the gelatinous stuff that came out this guy is the same as that guy this guy is the same as that oops same as that kind of make sure that's the same as that guy I'm not absent sure on this one I have to taste it I should have been labeling these but I haven't right I might go through and label them this time around and this guy this is blackberry as well but it's not the same batch I don't believe so that was this guy I'll show you this later I'll show you this afterwards this is I think I know what that is that's older from grandmother's period grandfather's period as well let's put this one back let me show you this glass bottle if you like glass glass bottles this is Eiffel tower I think this was well I know this was my grandmother's from like 40 50 years ago I inherited a whole bunch of stuff during certain moves right we lost the lid for this unfortunately it's so unfortunate it was a beautiful bottle I kept it okay and I think there's perfume in there I'm not absent sure okay but I think it's perfume it's not alcohol let's have a taste of this now that we know what we got let's have a taste of this let's use a spoon but we're gonna give it a shot let's use one of these guys and I think this one's gonna be pretty harsh this is blackberry but it might be blackberry it might be blackberry blueberry mix the pulp I would have to take a look at the pulp that's enough that's enough take a look beautiful color to it fantastic color to it this is both of these are blackberry blueberry jam that I made okay and it's the pulp from the blackberry blueberry jam that I took that I didn't want to throw away I put in a jar pour vodka on top put some sugar I believe strong I didn't put enough sugar so what I want to do I want to add sugar to this and this is the same I would taste of this too just to make sure it's the same one so let me pour in this and then I'll show it to you a little fruit flies coming around now because we're going through this they love the sugar and the smell of this right that looks beautiful it's like port this one's a little sweeter than this I'm gonna add more sugar to this I'm gonna kick it up so I'm gonna add this much sugar maybe a little bit too much we'll see because the lid for this is bigger I don't need to add the rest of this we're gonna close out we're gonna give them a wipe and we'll put them aside this guy here nicely cures this guy here now let me show you this I believe this crab apple again but from an older and this this one the seal wasn't perfect so maybe that's why it's a little bit darker more oxygen got through maybe if that's the case I'm gonna have a little taste of it I put this guy here put this guy here this is the fork that we used that these are plums this is plum I'll show it to you let me close this guy off I believe so anyway they got that crack this open let me cut it I'm just gonna do a cut on it that is so good been a while since I tasted this one I'm gonna drink a little bit from it too another glass I brought a whole bunch of choc glasses here it doesn't need sugar the the fruit doesn't need sugar I'm gonna taste the alcohol just to see this was very light colored very like magnificent no we're not gonna touch this this one's perfection perfection I'm gonna eat this one too delicious seriously very good let's put this guy here very nice very nice let me do my hands a little wipe let's put this guy down over here I think after this I'll have to eat something hearty now take a look at these guys these guys are the ones that I have issues with this is again a pulp of jams that I ended up making that I didn't want to throw the pulp away a couple of them turned out okay they're good just needed more sugar this one is let's bring out another fork actually here's the fork that we used let me show you this here I'm gonna put one and before I tell you what it is let me make sure I taste it all right this is what it is all right little guy this is old if this is what I think it is this is old a little taste of this guy I think has a pit wow wow wow wow wow wow so good this is cherries right not the pits straight up cherry and it's been I'm gonna show it to you I'm sure the live stream it's all squished down and just just broken down now right this is 30 years old 30 year old mix it doesn't have any liquid in there this again would be amazing amazing with um with ice cream and stuff like the alcohol flavor isn't there right very little very little I'm gonna pop these wow this is fantastic look at this what a bush that's too much let me do this much my god look at this fantastic holy this one we're not gonna touch I could pour vodka on top I don't want this one I might transfer to the fridge the forming the fruit fly loves this one wow wow wow this one is straight up cherry that's been sucking in the alcohol and breaking down for 30 years let's see what this one is this is must be the blackberry blueberry jam sealed up tight let's bring it out let's have a sip hear that oh yeah look at this this might be straight up blueberry let's grab another fork I'm gonna have a little taste of this this is straight up blueberry very um cherry as well so strong very strong let's put this guy here leave it here for now I gotta crack open the ones a couple of the ones behind us I want to make sure I know which ones are the same that way I'm gonna combine them okay so these are the ones we're using we're putting in our mouth this one is the one we're not okay so this is blackberry this guy is also blackberry I'm not gonna taste this it's the same as this okay very strong I might put these I'll think about it I might just add sugar to them and a little bit of vodka and this guy is the same as well it's like the paste of the getting the pulp out of the jam right a little taste of it this one's got more liquid in it got it so we're just gonna do a sample the pulp is super strong but the liquid is pretty damn sweet let me show it to you I shouldn't I should have showed it to you I forgot to show it to you that means we just have to have another one right here is again watching live fantastic great color delicious so it's very much the same color same flavor as the previous blackberries we had yeah that is very good so these this one needs sugar this one I have to taste it as well so you know what I'm gonna leave this one alone because this one tastes good and I'm not gonna mess with this one okay we leave this guy alone I opened this one because we didn't taste this one I want to see if this one is like that one or like this one we'll find out soon enough this is the blackberry I might taste the liquid or not too I was gonna taste it without showing it can't be that I'm gonna taste the liquid on this one too actually I got another clean fork here I brought a whole bunch of forks I got four forks here I want to taste the pulp in this just to see if I think this is the blueberry blackberry mix so we're gonna taste the we must we must the liquidness let's taste the do we have any more here here I'm going to use a fresh one clean one I can't prepare this one I just need sugar I might just add sugar to it again this one's just strong let's do this we are we are just gonna make a little note very much different than the two not different but super strong and after I give this whole place a wipe I cleaned I'm gonna label these this time I just put down strong blackberry that's it for now and then once I clean the place up we'll put it together we'll put legit labels on it let's take this down now that's all in the cure we're taking care of here I want to make some new batches so let's do this right I want to make more cherry cherry once cherry ages for a few years it is brilliant really the cherry liqueur is magnificent okay now I should have done this when we're in season but I didn't we have frozen cherries that we we have right now right so and there's another one I want to make uh well show it to you but I want to make some mint some of the dried mint that we have I should have used fresh mint but actually maybe we won't make the mint we'll wait until I get some fresh mint so let me bring up a bag of cherries these are basically frozen cherries that we add in the freezer they're pitted there is no pits in them okay I want to do I don't know fill up this this guy okay we just got to be careful because we can pop these cherries as well now what we're going to do is we're going to pour the sugar on top so we're making basically making new batches not that we don't have enough but it's always because most you do this you're not going to have access to this you're not going to be able to drink this for a few years for at least a couple of years right you might taste it next year maybe right but two years three years four years is starting to get really good right 40 years it is phenomenal it is black gold right magic just pure magic so what I'm going to do I'm just going to pour sugar on top pour vodka let the sugar go down and then pour more sugar I'll show you how much take a look so this is the cherry right basically one jar of cherries you know you shake it it settles a little bit so almost full right I'm going to show you how much sugar I'm going to put in here and I might increase it later on right so this guy I got a measuring cup I usually don't use a measuring cup what do we got here this is 125 milliliters okay and that comes out to uh a half a cup or four ounces okay all the different measurements on here so we're just gonna pour the sugar on top so this is half a cup I'm going to add more I'm adding another half a cup right another half a cup and this is these are like one kilo jars or something like this I don't know what they are 750 I'm just gonna add it on top that's a lot of sugar it's going to be sweet this one okay and what we're going to do I'm going to pour this is how much vodka we had left from the other one filling up the lemon right like here that we did at the beginning so we're going to pour so that was basically it was a little bit less than half a bottle so this is 750 mil so let's say approximately 300 mils of vodka half a 26er between a third and a half a 26er right but let's call it let's call it half a 26er and all we're going to do now is just close this off that's it and after we shoot the video we've done the stream I'm going to go put this under sunlight by the window so that one's cherry you know what I should put a label on that I'm just going to go cherry is the saboture oh we lost one here let me taste it I think there's just straight up cherry cherry 2018 frozen one cup sugar and half a 26er half a 26er vodka okay there you go only proper labels later okay famous last words right now the other one I want to make is blueberry okay so let me grab another bottle let's throw blueberries in this okay just frozen blueberries right fresh would work fresh would be ideal really using this bottle let me use this bottle that has a bigger lid that way it's easier to get in these are really yummy blueberries by the way same with the cherry the cherries are good with the blueberries are fantastic they're from a organic farm in Vancouver that we bought so let me get my hands a wipe and I'm going to put sugar in this right so this is okay let's do go straight to a full cup if we can so this is a little bit less than a full cup I might add a little bit more at the end again do not use flavored vodka for this or I never have maybe want to I don't know this is going to be sweet and usually the first batch is going to be sweeter and then you don't add sugar you just add more vodka to it right or gin and usually we use clear spirits I want to use up the whole vodka because I want to make another one I want to make a strawberry one as well I've never made a strawberry one I thought why not why not so let's put this guy here so here is did I show you the cherry I want to close up I want to close it the lid of this I'll have to change the top is new that sealed part this one is a little bit but here it is right that's much sugar it's going to be sweet when it's ready that's the blueberry and let's do a strawberry okay let's do a strawberry and the strawberry one that's says I've never made a strawberry one I'm just going to make a little guy should I make a little guy uh should we make a little guy should we make a little guy or a big guy you know what let's go with the big guy it's going to be hard getting the strawberries in this let's see the whole strawberries and again these are organic local strawberries right that smells amazing we've got to make some jam I'm going to use my hands because otherwise there's no way this is going to get in there if we're by the sink I would give my hands a wash but we are just pouring vodka in there so sterile is just going to get right shake it a little bit right itself this is going to be good strawberry liqueur nice I'm happy with this oh we've got a couple more in there let's get some more in there because there's nothing like eating infused fruit that you've made liqueur out of like the way we did like one of those things two of those things absolutely phenomenal right let's pour the sugar sugar sugar this is a little bit less than a cup so I might add a little bit more they're going to be sweet I'm making them intentionally sweet because I just want to I want these to last a while go through a few refills right and let's pour the vodka that's beautiful color really beautiful color and the sugars almost all gone down so these three that we just made for sure I'm going to put I'm going to put in the window it's a little sunny today it's supposed to be sunny this week so hopefully they get some nice sun beautiful so we actually didn't end up consolidating any of the any of the batches we've sort of organized a little bit so I know once I clean this up I know what's going to go where and I'm going to label on property and take care of business right sort of a fall winter cleaning for the liqueurs anyway that I do once every I guess two three four years this has been a while since I did this I just kept on adding making new adding so I lost track of what was there aside from that I hope you enjoyed that that's the way I sort of make my own batches of special drinks for special occasions or medicinal stuff like we had sea buckthorn and the lemon for sure and we have what's it called Cornelian Cornelian cherries right fantastic fantastic liqueurs to have if you're got a little bit of tummy or eat a little bit too much at that sort of pot like you went to or something okay and they make by the way these make phenomenal gifts we've there's some people that we've actually taken some of the stuff and poured into a glass jar and stuff and we take into them as a gift and they people who appreciate this type of stuff it's it's fantastic they love it they love getting that and they love sampling it and we have friends or guests over for special occasions every now and then after dinner or potluck or whatever we ask people what flavor liqueur do you want and we pour them a little bit of liqueur and give them little shot glasses and sit down talk eat dessert maybe and just enjoy it right thanks for being here I hope you enjoyed it and I'll see you guys in the next live stream in the next video bye for now