Purple Nerple
Dive into the fun of crafting your very own Purple Nerple, a vibrant homemade spirit that starts with just sugar and water! This high-octane delight gets its stunning hue from enchanting butterfly pea blossoms, transforming your cocktail game into a colorful experience. Shake things up and impress your friends with this playful, eye-catching drink!
✓This video contains 2 recipes.View all →
Prep
10
min
Cook
0
min
Serves
1
people
Level
intermediate
📝 Ingredients
Serves 1🥬Fresh Produce(2)
- 1 lemon's worth of juice
- 1 quart of water (946 ml)
🫙Pantry Staples(2)
- 2 1/2 lb of sugar (1.13 kg)
- champagne yeast
📦Other(2)
- butterfly pea blossomsoptional
- 1 tablespoon of a nutrient called firmade O (15 ml)
👨🍳 Instructions
- 1
Remove one quart of water from a gallon.
- 2
Add in one lemon's worth of juice.
- 3
In goes 2 1/2 lb of sugar.
- 4
Add champagne yeast.
- 5
Add 1 tablespoon of firmade O nutrient.
- 6
Cover the jug with a rubber glove secured with a rubber band, and puncture a hole in the glove.
- 7
After about a week, when all the sugar is gone, replace the rubber glove with the jug lid and refrigerate to cold crash.
- 8
Pour off the liquid delicately into a separate water bottle, leaving the yeast behind.
- 9
Squeeze out all the air from the jug and freeze it for three days.
- 10
After freezing, flip the jug upside down to drain out the alcohol while the water ice stays behind.
- 11
Infuse with butterfly pea blossoms for color, then strain into an empty liquor bottle.
💡 Pro Tips
- ✓Maintain fermentation temperature between 70-75°F because champagne yeast produces optimal alcohol conversion at this range while temperatures above 80°F create fusel alcohols that taste harsh.timing70-75°F
- ✓Cold crash at 32-38°F for 48-72 hours to achieve maximum yeast flocculation, as the lower temperature causes yeast cells to clump and settle 3x faster than at room temperature.technique32-38°F, 48-72 hours
- ✓Use a hydrometer to confirm fermentation completion when specific gravity drops below 1.000, because residual sugar above this level indicates incomplete fermentation and potential bottle bombs.equipmentSG below 1.000
- ✓Add the fermaid O nutrient when fermentation is most active (24-48 hours) because yeast nitrogen uptake is highest during exponential growth phase, improving alcohol tolerance by up to 2%.timing24-48 hours, 2% improvement
- ✓Leave 2-3 inches of headspace in your fermentation vessel because CO2 production will be approximately 4x the volume of alcohol produced, preventing overflow during vigorous fermentation.technique2-3 inches headspace
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