Liqueur and Spirit Making
- Classic Liquor kits
- Prohibition Liqueur kits
- Prohibition Spirit kits
These liqueurs can be poured over ice, added to coffee, mixed with cream or other mixers to create cocktails, or just enjoyed by themselves after a meal.
Prohibition kits produce an amazing 21% alcohol by natural fermentation. Fun and easy to make, and great value. Only sugar and water to add to make 6 by 75cl bottles.
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Apricot Brandy
£12.40More information
The kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18-22°C. -
Cacao
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18-22°C. -
Cherry Brandy
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar. In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18-22°C.
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Coconut Rum
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18-22°C. -
Coffee Rum
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18-22°C. -
Orange
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18-22°C. -
Peach Schnapps
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18-22°C. -
Scotch Mist
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18-22°C. -
Sloe Gin
£12.40More informationThe kits in this range produce 4.5 litres (6 bottles) of liqueur at a strength of approximately 21% ABV. Each requires an additional 1600 grams of granulated white sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its alcohol producing capabilities. To enable it to do this IT IS IMPORTANT THAT THE TEMPERATURE OF THE FERMENATION IS KEPT CONSTANTLY WITHIN THE RANGE OF 18-22°C.