Como hacer CYNAR casero FACIL y ECONOMICO

Bialcohol Extra Neutral - https://www.bialcohol.com.ar/extra-ne... All our kits - https://nosoynormalcerveceria.com/pag... Cynar Kit - https://www.mercadolibre.com.ar/kit-i... MORE SUPPLIES AND EQUIPMENT All additional equipment - https://mercadolibre.com/sec/2upE8mk Stainless steel potato peeler - https://mercadolibre.com/sec/2922yGT 3L glass jar - https://mercadolibre.com/sec/1pahRF4 500ml agricultural bottle - https://mercadolibre.com/sec/1CgdBYK Plastic funnel - https://mercadolibre.com/sec/2AxPX3L Glass funnel - https://mercadolibre.com/sec/1MupX4N Precision scale - https://mercadolibre.com/sec/26sLWnJ 500ml glass measuring cup - https://mercadolibre.com/sec/1hNKd9G Tasting glass - https://mercadolibre.com/sec/2zJuquP This video will teach you how to make your own homemade Cynar, an Italian amaro famous for its unique flavor based on artichoke and a blend of herbs. Forget expensive equipment; with jars, quality ingredients, and our secret tricks, you'll achieve an exceptionally high-quality artisanal beverage. Discover the secrets behind a perfectly balanced herbal liqueur, from the selection of botanicals to the maceration technique and the cleaning processes that guarantee a professional result. Recipe for 1.5 L Dried artichoke 15g Gentian 5g Rhubarb 5g Cinnamon 1g Cloves 0.25g Ginger 0.25g Lemon peel - 1 unit Orange peel - 1 unit Ethyl alcohol - 250ml + 75ml Water - 250ml + 75ml + 1000ml (approx.) Sugar - 100g (+-50g) Caramel - 50g (optional) - 🛠️ STEP-BY-STEP AND KEY TIPS 1-Initial Maceration: Mix the artichoke and the rest of the botanicals with the citrus peel in a large jar. Add 250ml of 96% ethyl alcohol (ethanol) and 250ml of water. IMPORTANT! Always use food-grade ethyl alcohol (ethanol), preferably extra-neutral, to ensure the final quality of your beverage. 2-Infusion Time: Leave the infusion in a cool, dark place for 2 to 3 weeks. Shake gently once a day. 3-Precise Filtration: Filter the extract, separating the botanicals. Use a paper coffee filter or, even better, a funnel with cotton to remove even the finest sediment. 4-Additional Extraction (Double Use of Botanicals): Don't discard the used botanicals. Re-infusion them with 75ml of alcohol and 75ml of water. Filter this second extract (which will be clearer) and add it to the main extract to capture all the aroma and flavor. 5-Sweetening and Body: Prepare a simple syrup by dissolving the sugar (100g) and caramel (optional) in 200ml of hot water. Mix the syrup with the filtered extract. 6-Dilution to Alcohol Content: Add chlorine-free water until you reach 1.5 liters of total product. This will adjust the alcohol content to approximately 16-17% ABV. 7-Resting and Second Filtration: Dilution can cause new sediment. Let the drink rest for 3-4 weeks and perform a second, fine filtration. This step is crucial for the final clarity, transparency, and smoothness. 8-Aging (The Finishing Touch): Bottle the Cynar. While it can be consumed immediately, the drink improves substantially if aged in a dark place for at least two weeks, or ideally several months. - LEARN MORE WITH OUR COURSES: If you want to perfect your skills and learn advanced techniques for crafting artisanal beverages (Beer, Vermouth, Fernet, Gin, Mead, and more), visit our online courses page: https://nosoynormalcerveceria.com/c/c... Thank you for your support! Your subscription and likes help us continue sharing free, high-quality content. Never stop learning! #HomemadeCynar #ArtichokeLiqueur #HomemadeAmaro #HerbalLiqueur #CraftBitter #CocktailRecipes #ExtraNeutralEthanol #Homebrew #Bialcohol #ItalianAperitif