Sauce

Took the jar of blackberry hooch out to swirl around, and wound up moving it into a different container. The first one was not as tightly capped as I thought, and I didn't want to lose any to evaporation. We have a big Mason jar and I transferred it over. Hard to tell from the photo without a size comparison, but that's a half-gallon jar, and we have seven and some cups of the stuff, as I reckon. Be less once we filter out the solids.


Still not ready to drink, but, you know, as long as I was moving it from one container to another, I figured, I might as well taste it, just to see how it was coming along ...


Mmm, boy, it's gonna be good. Knock-your-socks-off potent, too, probably about 70-proof or so. 


The berries do most of the flavoring, but the citrus notes from the lemon juice and orange zest give it a nice crisp taste, and I didn't use half the sugar the old recipe did, so it won't be overly-sweet. The different liquors have combined nicely, and after a couple more weeks aging, it should be ready to bottle. 


I'll let you know how that goes. 


No, you can't have any.