Unboxing and Assembling the Still Spirits Carbon Filter System
Hi and welcome to episode 537 with Whats4Chow.com and another episode in our short series Serious Distilling with Brewcraft, Still Spirits and Grainfather.
Today we’re going to look at the Still Spirits Carbon Filtering system which has been specially designed for filtering the spirits distilled using the Still Spirits Turbo 500 reflux distiller.
When reflux distilling, you can expect an alcohol purity of between 94 and 97%. The 3 to 6 percent disparity is comprised mostly of water, however sometimes a few volatiles can sneak through along with this and adversely affect the flavor of your product. Using a carbon filter will remove these troublesome elements and give you a superior product.
An important note before we start…. this filter should not be used with wines, ciders or alembic distilled product. The filter will remove most of the color and flavor from these drinks. The filter is only for processing reflux distilled product.
Let’s have a look in the box.
The set comes with an upper an lower bucket. The upper bucket has a hole in the bottom where the filter is fitted, while the lower bucket has a hole in the side to receive a tap fitting.
There is a good quality lid for the upper bucket, and a receiver ring which will join the 2 containers together.
In addition there is a decent quality tap fitting, the disposable carbon filter, two seals, a central bolt and a sturdy plastic nut.
To fit the tap, remove the nut and one of the silicon washers from the thread.
Insert the thread into the hole on the side of the container. Replace the silicon washer and screw the nut on firmly.
To install the filter, insert the bolt through the hole in the container, from the inside.
Place a foam seal onto the bolt, followed the carbon candle, followed by the second seal, and finally the nut making sure that spacer ridge on the nut is facing inwards.
Tighten this up firmly.
For final assembly, place the receiver ring onto the lower container. Press the upper container into the receiver ring and you’re ready to go.
Dilute your reflux distilled alcohol to below 50% ABV and pour this into the upper container.
Within a few minutes, the batch will have run through the filter and your spirits are ready for blending with the Still Spirits flavorings. This process will be covered in the distilling episode.
Thanks for joining us today, please give us a thumbs up, subscribe to our channel, and share this with your friends and family, and we’ll see you again tomorrow.
Superbowl 2017 Special Recipes - Mac 'n' Cheese Bites - the Ultimate Mac 'n' Cheese Snack
Recipe type: Superbowl / Pasta
Cuisine: Italian American
With Superbowl just a few days away, here is a quick, easy and delicious recipe to feed the crowds. These mac 'n cheese bites are simply outstanding... crispy on the outside and sumptuous on the inside.
60ml All-purpose flour
400ml Milk (full cream)
Salt and pepper to taste
175g Grated mature cheddar cheese
240g Elbow macaroni
12 Rashers streaky bacon
Finely shredded Parmesan cheese
To start, measure out the butter, all-purpose flour and milk, and boil the elbow macaroni according to the package instructions while reducing the cooking time by 2 minutes so that it is not quite cooked.
Shred the mature cheddar cheese and beat the eggs.
Heat a pan over medium high heat and add the butter. When the butter is melted and bubbling, add the flour. Stir this into the flour to get a smooth paste and allow this to cook for 60 seconds.
Pour in the milk bit by bit, stirring continuously until all of the milk is added.
Use a whisk to beat this to smooth sauce while it continues to cook.
Once the sauce is smooth, turn off the heat and add the cheddar cheese and continue to stir until all of the cheese has melted into the sauce.
Add the par-cooked macaroni and stir this in until everything is evenly coated.
Add the egg and stir this in until completely combined.
Season with salt and pepper and put this aside.
Lightly oil a muffin pan and line the holes of the pan with streaky bacon.
Divide the macaroni mixture equally among the 12 holes.
Top each mac 'n cheese bite with finely shredded Parmesan cheese and bake the bites in a pre-heated oven at 180c or 350f for 20 minutes until crispy and golden on top.
And there we have it.... an amazingly easy, quick and super-tasty Superbowl snack.
Click the onscreen link to see dozens of other fantastic Superbowl recipes.
Thanks for joining us today, please give us a thumbs-up, subscribe if you haven't done so already, and share this with your friends and family, and we'll see you again tomorrow.
Serious Distilling with Brewcraft, Still Spirits & Grainfather – Still Spirits Water Flow Regulator
Hi and welcome to episode 534 with Whats4Chow.com and the next in our series serious distilling with Brewcraft, Still Spirits and Grainfather.
In our previous distilling episode we ran a batch of sugar wash through the Still Spirits T500 reflux distiller. As promised, today we are going to have a good look at the Still Spirits flow controller, what it does, and why you need it.
The distilling setup is comprised of 2 parts, the muscle and the brain. The boiler and the condenser are the muscle, while the thermometer and the flow controller are the brain. Anyone who’s been on earth long enough knows that muscle does not work too well without brain.
In previous versions of the T500, the flow controller was a simple micro tap that fitted to your tap. This has evolved into the most ingenious piece of equipment that we’re looking at today.
Before we continue, why do you need a flow controller? Why couldn’t they just make a preset valve at the optimum flow rate?
The answer is quite straight forward. Tap water from different taps, and in different geographical locations is not at the same temperature. The guidline of 500ml per minute given in the instruction manual is just that…. a baseline starting point. Once the still has heated up and the thermometer approaches the target temperature, you need to make small adjustments to the flow rate to achieve the optimum temperature of 60c.
If the temperature fails to reach 60c, the flow rate is too high. If the temperature overshoots 60c, the flow rate is too low and must be increased.
So you ask, “what was wrong with the previous flow controller?”
Unfortunately, just like temperatures vary from tap to tap, so do water pressures…. and water pressure can vary on a single tap from one minute to the next. This makes the optimum range very difficult to achieve when there are so many variables.
Let’s have a look at what comes in the box. First out is the power supply unit with mains cable.
Then comes the unit. All the necessary pipes and tap connections are supplied, including good quality hose clamps.
On the main unit the power plugs into the black cable on the side.
Inside the unit is a variable submersible pump and a float valve which controls the inflow of water from the tap.
Water enters the chamber from the tap through the white connector on the side of the unit. Once the chamber is full the float valve closes and will not allow any more water though until the pump has depleted enough water to open the float valve again.
The water is pumper out at constant flow rate through the silver outlet to the inlet of the distilling column.
The flow rate is controlled by adjusting the silver dial on the lid of the unit.
In conclusion, even if you’re not using the Still Spirits T500, any reflux distilling setup will benefit immensely by adding this incredibly simple and reliable unit to the arsenal.
Please take some time to check out the Brewcraft website by clicking the link in the description below the video.
Thanks for joining us today, please give us a thumbs up, subscribe to our channel if you haven’t already done so, and share this with your friends and family, and we’ll see you again tomorrow.
The Best Omelette EVER! An Omelette Made with Noodles - is it a Nomlette???
Recipe type: Breakfast / Brunch
Today's episode is a good fun recipe. This super-tasty omelette made with 2 minute noodles is quick and easy to make, and makes for the perfect breakfast or brunch. It will serve 2 people, one one very hungry giant.
1 Pack Two minute noodles
6 Rashers streaky bacon
Handful of garlic chives, roughly chopped
100g Mozzarella cheese
6 Cocktail tomatoes
60g Butter (2 x 30g)
Finely shredded Parmesan cheese
Fresh basil to garnish
Salt and pepper to taste
To start, whisk the eggs in a jug and place the 2 minute noodles in a bowl.
Pour boiling water over the noodles to submerge and cover the bowl.
Cut the streaky bacon across the grain into thin strips.
Roughly chop the garlic chives.
Slice the mozzarella cheese and cut the cocktail tomatoes into halves.
By this time the noodles are ready. Drain the excess water and put these aside.
Heat a 30cm or 12 inch pan over medium high heat and add 30ml of butter.
Add the bacon and fry for 6 to 8 minutes until it has taken on a nice golden color.
Add the chives and tomatoes and fry these for about 60 seconds.
Remove everything from the pan and put this aside.
Add another 30ml of butter to the pan. Spread this evenly over the base of the pan.
Add the noodles to the pan and spread these evenly across the pan.
Allow this to fry for 2 minutes undisturbed.
Pour in the egg making sure to spread it around evenly.
Allow this to cook and set of 2 minutes undisturbed.
Top half of the pan with some of the cheese and the bacon chives and tomato.
Use the remaining cheese on top of the bacon mixture.
Season with salt and cracked black pepper and allow this to fry for a further 2 minutes.
Slide the whole omelette from the pan onto a large platter and flip the empty side of the omelette over the filling.
Cut the omelette in half and slide the halves onto serving platters.
Top the omelettes with finely shredded Parmesan, garnish with fresh basil and serve immediately.
And there we have it... breakfast fit for a hungry king.
Dominican Deep Fried Chicken - Pico Pollo - the Traditional Dominican Deep Fried Chicken
Recipe type: Chicken - Deep-fried
Dominican Deep-fried chicken or Pica Pollo is quite different to the fried chicken we are accustomed to. The chicken is precooked in a flavor pot, then lightly coated, and deep-fried to crispy, golden yummy.
12 Chicken drumsticks
For the Flavor Pot
1 Small red onion
Juice of 2 limes
3 Sprigs parsley
2 Teaspoons salt
1 Clove garlic, crushed
For the Seasoned Coating
1 Cup all-purpose flour
2.5ml Dried oregano
5ml White pepper
Oil for frying
For the flavor pot, crush the garlic, measure the salt, cut 3 sprigs of parsley, squeeze the lime juice and cut the red onion in half.
Add the water to the pot along with the chicken drumsticks and all of the aforementioned ingredients.
Place the pot over medium-high heat and bring this to a boil. Reduce the heat and simmer the chicken for 15 minutes.
For the seasoned coating, measure out the white pepper, dried oregano and salt. Add this to the flour and mix this in thoroughly.
Remove the drumsticks from the flavor pot and allow them to cool for a few minutes.
Working with a couple of drumsticks at a time, drop them into the flour, pop the lid on the container and shake it up to coat the chicken.
Remove the lid, shake any excess flour from the drumsticks and transfer these to a platter while you continue with the remaining pieces.
Half-fill a large pot or wok with oil and heat this to 170c or 340f. Fry the drumsticks in batches until they are lightly golden and crispy. This will take about 4 to 6 minutes. Remove the chicken from the oil and drain any excess oil on kitchen paper. Continue until all of the drummies are complete.
Serve the chicken immediately with a super-cold beer and the accompaniments of your choice.
In our previous episode we cover the process used to make invert sugar, then went on to make a batch of sugar wash using the invert sugar.
Today we’re going to put the Still Spirits T500 Reflux Distiller through its paces when we distill this batch of sugar wash.
First we need to assemble the T500.
Unscrew the large nut from the base of the column taking care not to spill the saddles that fill the column. Insert the threaded end of the column through the boiler lid and screw the nut back on. Tighten the nut firmly.
Attach the water inlet pipe to the inlet. This is the thinner of the 2 long pipes supplied with the T500.
Attach the thicker pipe to the water outlet.
Use the supplied adapters to attach the inlet, or thinner pipe to your flow controller, and position the outlet pipe in your sink.
Attach the pipe from the flow controller to the tap.
Our next episode will look at the operation of the flow controller in detail.
Attach the short transfer tube to the top of the column.
Pour the sugar wash into the boiler and add the packet of boiling enhancers and the distilling conditioner to the wash.
The ceramic boil enhancers give a smoother boil, while the conditioner prevents foaming in the wash.
Pop the lid on the boiler and secure the 4 clips.
Turn on the thermometer by using a toothpick to depress the tiny switch on the back of the unit.
Clip the thermometer on to the column and place the thermometer probe into the recess in the water outlet elbow.
Finally, attach the alcohol outlet pipe to the laterally orientated pipe just below the thermometer.
Start the water flow and set the flow rate to 500ml per minute.
Turn the boiler on. After some time the temperature on the thermometer will start to climb. As it approaches 50c, the first drips of alcohol will emerge. The first 50ml is comprised mostly of acetone and is collected and discarded.
As the temperature approaches 60c, the target temperature, the alcohol flow rate will increase and you will continue to collect alcohol until the boiler shuts down or the alcohol flow ceases.
If the temperature does not climb to 60c, your flow rate is too high and needs to be reduced, and if it spikes past 60c then the rate is too low and needs to be increased on the flow controller.
From this particular batch of sugar wash, I collected just over 5 liters of 94% pure alcohol. This is higher than usual owing to the invert sugar used in the wash. With regular sugar wash, you can expect about 4 liters of product.
Stay tuned for our next episode where we’re looking at the Still Spirits flow controller.
How to Make REAL KFC - The Simplified Version - The REAL KFC Fried Chicken Recipe
Recipe type: Chicken / Fast Food
Cuisine: KFC Fried Chicken
How to make REAL KFC Fried Chicken at Home!!! The Real KFC Fried Chicken Recipe!!! Some time ago, I published the real KFC recipe. The response to this recipe was amazing, and judging by the feedback, it truly is the only KFC copycat recipe that is not a copy... it is the real thing. You can check out the entire KFC series by clicking the onscreen link now. Unfortunately this original KFC recipe takes 2 days to prepare and requires some specialized ingredients like saltpeter or Prague powder. Over the last few months, I have been working on a new version of this recipe that is far easier and user-friendly for the home cook. A few notes before we start.... I have adjusted and even changed some of the ingredients to compensate for the fact that the chicken is not cured and brined. You will need to own or at least have access to a vacuum packer, and you will need a dishwasher, or a large digital pot with temperature control.
8-12 Chicken pieces (drums and thighs)
Oil for frying
For the Herb & Spice Blend
30ml Onion flakes
5ml Dried Sage
10ml Garlic powder
5ml Dried Oregano
15ml Cayenne pepper
10ml White pepper
5ml Dried basil
5ml Dried marjoram
15ml Dried and powdered coriander leaf
5ml Ground ginger
Salt (2% of the weight of the chicken)
For the Rest
2 Cups all purpose flour
250ml Chicken stock (or 3-4 eggs, beaten to replace the cornstarch and stock)
Starting with herbs and spices. Place the paprika, onion flakes, sage, garlic powder, dried oregano, cayenne pepper, white pepper, dried basil, dried marjoram, dried coriander leaf and ground ginger in a bowl and mix until combined.
Transfer this to your spice blender and zap it all to a fine powder.
Place 3 tablespoons of the powder in a sprinkle bottle.
Weigh the chicken pieces and calculate 2 percent of this weight.
This weighs 1200g, so I need 24 grams of salt.
Measure this out and pour it into the shaker bottle. Shake it up to combine with the spice blend.
Place the chicken pieces in a large roasting pan and sprinkle the spice blend over the chicken to get a good coating all over.
This means on both sides and on the edges. This quantity of spice blend is sufficient for 12 pieces. I am only powdering 8 pieces, so will have a little spice left over. Add any leftover to the other half of spice blend.
Place the chicken pieces in a large vacuum bag in a single layer. Vacuum pack the chicken. It is good idea to double seal both ends of the bag.
Place bag in your dishwasher on the high setting which is worldwide standard 70c or 158f, for 2 full cycles or about 2 hours.
Alternatively you can use a digital pot set to 70c, filled with water.
While the chicken slow-cooks and absorbs all of the amazing flavors of the herbs and spices, we can mix the coating.
Place the flour and the remaining spice blend in a large bowl.
Add 30ml of salt and mix this together thoroughly.
After 2 hours, remove the chicken from the dishwasher or pot, cut the bag and transfer the pieces to a large pan to cool for a few minutes. Notice that we have lost less the 2 percent of the original weight in juices. All of that yummy is still inside the chicken.
To coat the chicken, you can beat 3 to 4 eggs, which is still my favorite, or here is an alternative. Whisk 4 tablespoons of cornstarch into 250ml of cold chicken stock. This will bond the coating very well, but as I said, I still prefer using egg.
Pour the liquid into a flat bowl.
Before continuing, sprinkle a layer of the flour mixture over 2 large platters. This is where the coated chicken will set, and the flour prevents the coating from sticking to the plate and getting damaged.
Working with one piece of chicken at a time, dunk the chicken in the liquid to wet it all over.
Transfer this to the flour and dredge it to coat all over.
Back to the liquid to wet all of the flour....
Then back to the flour to get a good solid coating.
Transfer this to a platter and continue with the rest of the chicken.
Allow the coating to set for 20 minutes before frying.
Half fill a wok or large pan with oil and heat this to 160c or 320f.
Carefully lower the pieces into the oil in batches and fry for 6 minutes, turning halfway through to ensure even browning.
Remove the pieces from the oil and drain any excess oil on kitchen paper. Continue with the next batch.
Serious Distilling with Brewcraft, Still Spirits & Grainfather - How to Make Invert Sugar
Recipe type: Brewing and Distilling
Today we're going to look at a refinement that can be implemented to ensure a good strong fermentation that will consistently and will yield above average results, and higher alcohol volumes. Yeast feeds on sugar to stay alive, multiply and produce alcohol. If the yeast has a supercharged food, it goes without saying that it will produce the alcohol faster, and more of it. The food I am talking about is invert sugar.
White sugar (regular household sugar)
2.5ml Citric acid per Kilogram of sugar
Hi and welcome to episode 529 with Whats4Chow.com, and the next episode in our epic series on serious distilling with Brewcraft, Still Spirits and Grainfather.
Today we're going to look at a refinement that can be implemented to ensure a good strong fermentation that will consistently yield above average results, and higher alcohol volumes.
Yeast feeds on sugar to stay alive, multiply, and produce alcohol. If the yeast has a supercharged food, it goes without saying that it will produce the alcohol faster, and more of it.
The food I am talking about is invert sugar.
Invert sugar is a combination of glucose and sucrose and is manufactured by splitting the disaccharide sugar (regular white sugar) into these two components. This makes the invert sugar more readily available to the yeast resulting in a more reliable, efficient and complete fermentation. Think of it as rocket fuel for your fermenter.
This amazing substance can be made quite easily at home, and works brilliantly with any of the Still Spirits yeast varieties.
To start, add the white sugar and citric acid to a medium size pot. Citric acid is available off the shelf at any store in the baking section. You can also use tartaric acid, however this is more difficult to find. Cream of tartar is not recommended, as you will only achieve a partial conversion to invert sugar.
Pour in enough water to cover the sugar.
Place the pot over medium high heat and stir this until all of the sugar has dissolved.
Our target temperature is 130c or 266f.
As the temperature climbs, the process will stall at 110c or 230f until all of the excess water has been evaporated. If you poured in too much water, don't panic, the process will simply take a little longer.
When the excess water has evaporated, the temperature will start to climb again.
While you wait for the target temperature, fill a small jug with water at room temperature. It is important that the syrup does not spike over 135c or 275f or the process is ruined. Adding small amounts of water will keep the temperature in check.
Once the syrup has reached the target temperature, turn the heat down to medium. We need to boil the mixture for 20 minutes for the process to complete.
Keep a keen eye on the temperature and add about 50ml of the cold water every time it spikes towards 135c. This will bring the temperature back into line.
You will have to add water 4 or 5 times over the 20 minute period. Make sure to stir the water in as you add it.
Also, be aware that the water will give of a puff of steam as it goes into the hot syrup, so make sure your hands are away from the top of the pot.
At the 20 minute mark, turn off the heat and your invert sugar is ready.
I am going use this homemade rocket fuel to ferment a batch of sugar wash using the Still Spirits Classic 8 Turbo Yeast.
The batch pack calls for 8kg of sugar. I have used 2kg of this to make the invert sugar.
Add the remaining 6kg of sugar to your fermentation bucket and fill this to 2 thirds with hot water. Pour in the 2kg batch of invert sugar and stir everything thoroughly until all of the sugar has dissolved.
Top the fermenter up with cooler water to attain a target temperature of between 38 and 40c.
Add the Still Spirits yeast pack and stir this in.
Add the Still Spirits Turbo Carbon and stir this. Put the lid on and allow the fermentation to complete over the following 2 to 4 days.
Use the Still Spirits Turbo Clearing pack to clear the fermented wash and it is ready.
Stay tuned for next serious distilling episode where we're going to distill this batch through the Still Spirits Turbo 500 Reflux Distiller.
Grilled Prawn & Monkfish Skewers - Succulent Prawns and Rich Monkfish, Grilled to Perfection!
Recipe type: Seafood
Today we're going to grill a batch of seriously tasty prawn and monkfish skewers. Monkfish is found worldwide and is revered for its remarkable similarity in texture and taste to crayfish and lobster. Combine this with the prawns and you have an amazing flavor explosion.
32 Medium size prawns
800g Monkfish tails
16 x 6 inch Bamboo skewers (150mm)
30g Crushed garlic
2 Small lemons
Salt to season
4 Portions cooked rice (according to the package instructions)
Start with 32 medium size prawns. Use a sharp scissors to cut down the spine of each prawn up until and including the second last segment of the shell.
Use toothpick to hook out the vein. Put this aside and continue until all of the prawns are deveined.
Monkfish only has a central bone. Use a sharp knife to cut the fillets from the bone. For this quantity of prawns, you will need about 800g of monkfish fillets.
Cut through the fillets at an acute angle to get strips of fish 50mm or 2 inches in length.
You will need 16 x 6 inch or 150mm thin bamboo skewers.
Press a skewer through the prawn just behind the head. Press another skewer through the prawn just above the second last segment. Notice that the prawn is lying sideways. The skewers enter the belly and exit the spine.
Thread a strip of monkfish onto the skewers.
Follow this with another prawn, and so on, until each kebab has 4 prawns and 3 strips of monkfish.
Continue until all 8 skewers are complete.
Heat a large pan over high heat. Add the butter.
Once the butter is sizzling, add the garlic. Stir this around the pan for just a few seconds before adding the skewers.
If your pan is not as large as this one, use a smaller pan, half the butter and half the garlic and fry 2 batches.
Fry the skewers for 4 to 5 minutes. Squeeze the fresh lemon over the prawns.
Turn the skewers, squeeze the remaining lemon over the prawns and season liberally with salt. Continue frying for 4 to 5 minutes.
Wipe the skewers around in the pan then turn again. Fry for 60 seconds.
Wipe the skewers around the pan and turn again. Fry the prawns for a final 60 seconds.
Remove the prawns from the pan and add the prepared rice to the pan.
Stirfry the rice in the prawn butter to pick up all the yummy bits from the pan.
Serve a bed of rice onto each platter and top each with 2 of the seafood skewers.
Serve immediately with lemon wedges and the accompaniments of your choice.
Pat Mack's Brewing Caps - How to Make Ginger Beer - Real Alcoholic Carbonated Ginger Beer
Recipe type: Home Brewing
Serves: 3 liters
Just before the festive season I stumbled across a rather unique product called Pat Mack's Brewing Caps. The kit comes direct from Pat Mack, and it allows you to brew carbonated alcoholic beverages in regular soft drink bottles.
3 Liters water
Zest and juice of 1 lemon
50g Fresh ginger, chopped
5ml Cream of tartar
⅛ tsp Brewer's yeast
30g Sultanas or raisins
Just before the festive season I stumbled across a rather unique product called Pat Mack's Brewing Caps. The kit comes direct from Pat Mack, and it allows you to brew carbonated alcoholic beverages in regular soft drink bottles.
The kit comes in various different options, however the one I chose includes 5 of the caps, enough high quality brewer's yeast for 300 liters of brew, a full instruction manual with a load of recipes and a download eBook, with recipes and information.
Anyway, today I am going to make batch of real ginger beer to show you how it all works.
Let's first have close look at the caps. These are standard size bottle caps and inserted into the cap is a flexible diaphragm type valve. This allows some of the CO2 to escape in order that the bottle does not burst. The remaining CO2 remains in the bottles adding the carbonation to the contents.
To start, add the water, roughly chopped ginger, sugar, zest and juice of one lemon and cream of tartar to a large pot.
Bring this to a boil, reduce the heat and simmer the mixture for 30 minutes.
Strain the mixture through a large sieve and allow it stand and cool to 30c before adding the yeast.
Add 1 eighth of a teaspoon of the supplied yeast and stir this in.
Add the sultanas to the bottles and pour the mixture into bottles.
Screw on the brewing caps and transfer the bottles to a warm, but shady place to ferment.
Note how low the valve is sitting before fermentation.
Allow these to ferment for 3 to 5 days. The longer you leave them, the higher the alcohol content will get, and the dryer the drink will get as eventually all of the sugar is consumed.
After 3 to 5 days you will notice the valves in the caps bulging outwards due to the CO2 buildup in the bottles.
The instruction manual supplied gives a very good indication of what alcohol content to expect with various fermentation times and sugar quantities.
Notice the slight sediment of yeast at the bottom of the bottle.
I have allowed mine to ferment for 5 days. Now it is time to clear the ginger beer.
To do this, place the bottles in your refrigerator for 2 to 3 days. The fermentation will stop and most of the particulate in the beer will precipitate to the bottom.
At this stage the ginger beer is ready to consume.
Open the bottles very slowly to avoid spraying your precious cargo all over the kitchen, and serve.
Notice how fizzy, clear and fresh this looks..... and it tastes great as well.
This has come out at about 8 percent ABV, while a 3 day fermentation would probably come out at between 3 and 5 percent.
How to Make Koeksisters - South Africa's Favorite Sweet Pastry - Yummy South African Snacks
Recipe type: Dessert / Snacks / Confections
Cuisine: South African
Koeksisters are a traditional sweet pastry in South Africa. These little twisted pastries are nice and crispy on the outside and soft and juicy on the inside. Saturated with a spiced syrup mixture, these little wonders will have you coming back time and time again.
For the Syup
1Kg White sugar
2.5ml Cream of Zest and juice of 1 Lemon
8cm Cinnamon stick
8-10 Slices fresh ginger
For the Pastry
4 Cups all purpose flour
125g Shortening (baking lard)
⅛ tsp Salt
7.5ml Baking powder
180ml Full cream milk (split 60ml / 60ml / 60ml)
Oil for frying
To make the syrup, place the sugar, water, cream of tartar, sliced fresh ginger and cinnamon sticks in medium size pot.
Place the pot over medium heat and bring this to a boil. Lower the heat and simmer the mixture for 6 minutes.
Add the lemon rind and juice and the glycerin. Stir this in and remove the pot from the heat.
Once the syrup has cooled, cover the pot and refrigerate overnight.
The following day, place the flour, shortening, baking powder and salt into your food processor and pulse this briefly 2 or three times to cut the shortening into the flour.
Remove the lid, crack the eggs into the bowl and add the first 60ml milk.
Switch the machine on high speed and allow this to mix for 20 seconds while tilting the machine from side to side.
Add the second batch of milk and repeat the mixing process.
Add the third batch of milk and run the machine for a further 30 seconds, tilting it back and forth.
After the mixing, you will have a soft crumbly mass of pastry that will hold together when compressed.
Sprinkle a little flour on your work surface and turn the pastry out.
Work the pastry into a flat disc shape and wrap it in cling wrap.
Allow this to stand for 60 minutes at room temperature.
After the resting time, cut the pastry into 16 equal portions.
Working with one portion at a time, work the pastry into a sausage shape about 4 inches in length.
Place the pastry on a piece of plastic film, fold the film over to enclose the pastry, than roll it out to about 6mm or a quarter inch in thickness.
Unfold the plastic and cut the pastry in half across the width.
Cut each half into three along the length, leaving the narrower end intact.
Plait each pieces using a simple 3 strand plait, put these aside and continue with the remaining pastries.
Half fill a wok or large pan with oil and heat this to 180c or 350f.
Carefully drop the pastries into oil in batches and fry them until well puffed and golden.
Use your tongs to lift these one by one from the oil and dunk each one immediately into the ice cold syrup to get a good coating.
Put the coated koeksisters aside and continue with the remaining batches.
And there it is... a wonderful crispy, golden batch of South Africa's favorite pastries.