Description
To make you own Jägermeister, you only need a few liters of apple spirit and a smile on your face when you are walking over the sunny fields. See the instructions for approximately how much of each plant to use.
Ingredients
Scale
- 2,5 kg (5.5 pounds) sugar
- 5 liters (1.3 gallons) apple spirit (or fruit brandy)
- coltsfoot / tussilago farfara (flower, March)
- primrose / primula vulgaris (flower, April)
- primrose / primula vulgaris (leaves, April)
- spruce tree / picea (spruce tips, April-May)
- blackberry / rubus (leaves, April-June, September-October)
- narrowleaf plantain / plantago lanceolata (leaves, April-September)
- common daisy / bellis perennis (flower, May-September)
- coltsfoot / tussilago farfara (leaves, May-June)
- chamomile / matricaria chamomilla (flower, May-June)
- wild strawberry / fragaria (leaves, May-June)
- juniper / juniperus communis (green berries, May)
- absinthe wormwood / artemisia absinthium (leaves, May-June)
- elder tree / sambucus (flower, May-June)
- yarrow / achillea millefolium (flower, May-June)
- sage / salvia officinalis (leaves, May-June)
- common marshmallow / althaea officinalis (flower, May-June)
- mint / mentha longifolia (leaves, May-August)
- thyme / thymus vulgaris (May-September)
- herb of grace / ruta graveolens (May)
- thorntree / acacia (flower, June)
- blueberry / vaccinium (leaves, June)
- white clover / trifolium repens (flower, June-July)
- fennel / foeniculum vulgare (green, June-July)
- cumin / cuminum cyminum (June-August)
- marjoram / origanum majorana (June)
- lime tree / tilia (flower, June)
- greater plantain / plantago major (leaves, June-August)
- St. John’s wort / hypericum perforatum (flower, June-August)
- walnut / juglans (green, chopped, June)
- rosemary / rosmarinus officinalis (June-August)
- tormentil / potentilla erecta (flower, June-August)
- chestnut / castanea (flower, July)
- arnica / arnica montana (flower, July-August)
- field horsetail / equisetum arvense (July-October)
- common centaury / centaurium erythraea (July-August)
- balm / Melissa (July-August)
- juniper / juniperus communis (ripe berries, October-November)
Instructions
- Pour 5 liters of apple spirit in a big glass container.
- Place it in a cool and dark environment.
- When you pluck a plant, wash it with water and let it dry a bit. Fistful of leaves, 17 flowers (blossoms), 7 fruits (and also use your feeling).
- Put each plant in the spirit and stir with a wooden spoon.
- Repeat every time you put in another plant.
- Remember to keep your glass covered, so the liquid does not evaporate.
- When you put in the last flower, let it stand for at least two more weeks before you start making the real deal.
- Strain the spirit through a sieve and then again through gauze.
- Take ½ kg (1.1 pounds) of sugar for 1 liter (33 ounces) of spirit. So for 5 liters you need 2,5 kg of sugar, but for me it was too sweet, so use less if you really want the bitters to come out.
- Caramelize the sugar and take your time. Be prepared to mix for at least an hour and a half.
- When it gets nicely brown, pour the boiling water over. ½ liters of boiling water for ½ kg of sugar.
- Leave it on the stove so it starts boiling and mix till the sugar dissolves.
- Let it cool down.
- Pour into the spirit, stir it and leave to rest for an hour.
- Try it.
- If you think there is not enough alcohol for your taste, add ½ liter of spirit.
- Pour the Jägermeister into fresh bottles. And remember, this is not the one you buy in the store, so the taste is a little bit different. But you know it is made from the heart and much better.
- Category: alcoholic beverage