[verge]

Poteen

7 lb of bakers yeast
3 stone of brown sugar
4 lb of treacle
1 lb of hops

1. Steep ingredients in 3 gallons of lukewarm water at the bottom of a 40 gallon barrel after steeping fill barrel to three quarter full with cold spring water. Leave in a cool place to settle. After several weeks transfer to your still.

[Sb]

Shane McGowan swears by this recipe......

[Lee]

All without using potatoes too......

[simonj]

Thats not how you make Poitín, seriously - I'm from Connemara, I know what I'm talking about.

[Ruthie]

any idea on how to make plum poitin? got it in Leitrim and it was fab

[simonj]

Well, plum spirits are generally a plum schnapps or slivovitz type, fairly straight forward to make.

Essentially its a vodka type spirit, i.e. no flavour, with the plums infused over about two months.

Poiteen is made using barley grain (alledgedly ) vodka is usually made using potato.

What you may have got was poteen infused with plum, after distilling - sounds like a nice idea actually.

Just a note to say - to the best of my knowledge - in Ireland home distilling is illegal, distribution is certainly illegal, and try to keep the volume/proof at 40/80% for health reasons

[Ruthie]

of course this is all purely as a matter of interest!!!

[PeterEnglish]

Three stone of brown sugar?

Where would the average, impoverished, traditional Irish peasant have gotten the money for three stone of brown sugar? And how did they make it before cane sugar and molasses became available?

And like Ruthie says, this is purely a matter of interest.

[PeterEnglish]

I notice, incidentally, that Verge's poteen recipe has nearly 12,000 views whereas Simonj's Moroccan Beet Pickles has some serious catching up to do!

[simonj]