Saffron liqueur, a fermented Swedish drink made with caraway

Directions

1. Collect the juniper branches with their berries, wearing gloves, and fill two bags without compacting them. ≈ 10 min
2. Make a few small holes in the bags and pour cold water into them to rinse the branches and remove any old needles. ≈ 2 min
3. Place the branches in a large stockpot and cover them with water, about 10 litres. ≈ 3 min
4. Bring to a boil, then remove from heat immediately once the water is at a rolling boil, and let it steep for 20 minutes. ⏱ 20 min
5. Filter the leaves through a dishcloth attached to a bucket; the leaves will go to the compost. ≈ 3 min
6. Add the sugar, syrup, or molasses, at a rate of 100g per liter, and allow to cool to approximately 37 °C. ⏱ ≈ 20 min
7. Mix the yeast with a little sugar and then incorporate it: 1.5 grams per liter, no more. ≈ 4 min
8. Cover the bucket and let it ferment in a warm place for at least one day, and no more than two, while skimming off any foam that forms. ≈ 3 min
9. Pour bottle the wine, do not stir up the sediment, and then let the bottles sit for a few hours in a warm place to restart the fermentation. ≈ 4 min
10. Seal the bottles with old-fashioned corks, which can pop if the pressure increases, never with screw caps, and keep the bottles in the refrigerator for 6 to 8 days before drinking. ⏱ ≈ 2 hr