Liqueur and Spirit Making
- Turbo Yeast (Alcotec)
- Classic Liquor kits
- Prohibition Liqueur 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, with brewing sugar offering the cleanest & quickest ferment.
Tip:when fermenting these products, keep the temperature at the bottom of the recommended scale to assist the production of fine liqueurs.
-
Apricot Brandy (French Style)
£12.95More 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 or brewing sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its natural 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 - preferably toward the lower end of the temperature range. -
Cacao (Chocolate liqueur Style)
£12.95More 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 or brewing sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its natural 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 - preferably toward the lower end of the temperature range. -
Cherry Brandy (Dutch Style)
£12.95More 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 or brewing sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its natural 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 - preferably toward the lower end of the temperature range. -
Coconut Rum (Malibu Style)
£12.95More 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 or brewing sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its natural 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 - preferably toward the lower end of the temperature range. -
Coffee Rum (Shin Shin Style)
£12.95More 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 or brewing sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its natural 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 - preferably toward the lower end of the temperature range. -
Orange (Triple Sec Style)
£12.95More 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 or brewing sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its natural 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 - preferably toward the lower end of the temperature range. -
Peach Schnapps (Archers Style)
£12.95More informationThThe 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 or brewing sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its natural 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 - preferably toward the lower end of the temperature range. -
Scotch Mist (Scottish Whisky Style)
£12.95More 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 or brewing sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its natural 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 - preferably toward the lower end of the temperature range. -
Sloe Gin (Gordons Style)
£12.95More 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 or brewing sugar.
In producing this level of alcohol by fermentation the yeast is being pushed to the top end of its natural 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 - preferably toward the lower end of the temperature range.