"Champion Hunter" - "Mesterjæger" - "Jägermeister"

Ingredients for a good "Champion Hunter" - "Mesterjæger" 2 x 700 ml 40% alcohol by volume Vodka or Brøndum Klar 119 grams of herbs according to the ingredient list 10 g / L schnapps Muscovado cane sugar dark Ingredient List for a Master Hunter Original Jägermeister consists of 56 herbs, fruits, roots and spices, of which I have found 53 of these. The ingredient list is found above with grams for each spice. However, 2 spices are missing in my collection - Ginseng and Mate - but the mixture is set over October 18, 2017. The original Jägermeister is made by breaking the ingredients and soaking in a solution of water and alcohol for 4 days. After which the mixture is filtered and stored in oak barrels for a year. After one year, the bitter is filtered again and mixed with sugar, caramel and alcohol to a strength of 35% vol. A Jägermeister tastes good, but it is too sweet. That's why I do an experiment and call my bitter "Master Hunter Bitterdram". Accessories: 2 pcs. 1 liter decoction bottles with lid, rubber gasket and 2 hangers and a little patience. Tip: I have tried to add something dissolved "Pure licorice in small fractures" to Master Hunter Bitterdram and it gave the last "spice". I used 50 ml of alcohol and 5 g of licorice, which after it was dissolved, was decanted into the bitter.

Recipe No. 8 Try out sugar in "Master Hunter" 53 Herbs, fruits, roots and spices for Master Hunter Bitterdram There is a great decrease in the amount of alcohol. You could use a small sling / centrifuge for the reminiscences of all the extracts that you get. It will reduce spillage of the vodka that the herbs have soaked up. I made a Press Pistol and it works perfectly. Print the ingredient list for a Master Hunter in alphabetical order in Excel Spreadsheets. Open the EXCL spreadsheet in a new window.

Procedure without liability Mix all the dried herbs well and put half in separate decoction bottle and two bottles of 40% vol. Alcohol are poured over. The bottles are closed with a rubber gasket and placed in a pot of water. The water is slowly heated to 40 °C and no more. The pot should like to keep this temperature for approx. 4 hours, after which the decoction bottles are set at room temperature until the contents have taken this temperature. Now there is negative pressure in the decoction bottles. The bottles are kept warm, dark and dry for two weeks. After two weeks, the contents are filtered coarsely and the two alcohols are mixed into a new large, clean bottle. The spices are mixed and a new bottle of alcohol is poured on. Let it soak for another week or two. Then filter the contents roughly and mix the 3 alcohols. Taste the schnapps and if you think it is good and tasty, filter it through two coffee filters and put in clean bottles together with sugar. I use 10 grams of muscovado cane sugar per liter, but it's up to you to choose the amount. 10 grams of sugar lowers 1000 ml 40% vol. To 39.75% vol. Use my Excel spreadsheet Wine and Schnapps percent and / or Snapse percent mixture for other values of alcohol percentage. Open the EXCL spreadsheet in a new window. Put the bottles away for a few weeks for "Master Hunter" to be completely ready (sediment). Now it can be decanted and the last one drunk on the spot. I have made a decanter with electric pump and it works perfectly. If a little is missing for the two bottles to be completely filled, dilute with more alcohol of the same kind. Master hunter wins by several months of storage. I have started using two coffee filters stacked together - but it takes a long time - so the sediment seems to be a very small problem. However, there may be some sediment after the sugar has been added. But do not filter after the sugar has been added, but only decant.