Macerating fruit

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Macerating fruit

Postby Wasky » Sat Sep 26, 2020 9:54 am

Hi All, I've read a thread where people talked about macerating fruit in high alcohol.
I did this with a mandarin brandy. First I had a strip run on my mandarin fruit mash, followed by an alcohol run, resulting in a 70% product. I had the clean fruit (without plith) in there for 3 days. After filtering through coffee filter, the product was measuring 42 % exactly?
Two questions. 1. Why has the ABV reduced so much without adding any quantity? 2. Can I store the end result in glass bottles or do I need to re-still a third time because of possible organic contamination?
Cheers for your advise
Wasky
 
Posts: 6
Joined: Tue Sep 08, 2020 5:00 am
equipment: Alembic pot still

Re: Macerating fruit

Postby bluc » Sat Sep 26, 2020 10:01 am

Depends on alcohol volume and liquid volume in fruit the sugar in the fruit would also throw out the reading.
I make limoncello lemon skin in vodka keeps for many months. I do 5l batch lasts all year.
bluc
 
Posts: 7729
Joined: Tue Apr 14, 2015 5:47 pm
Location: sunshine coast
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler.
50l keg boiler 4" still mount 4" sight glass 1" drain..
4 plate 4" bubbler, 600mm packed section

Re: Macerating fruit

Postby bluc » Sat Sep 26, 2020 10:03 am

If you re run it will make it look better. Fruit in spirit never looks very attractive imho..
bluc
 
Posts: 7729
Joined: Tue Apr 14, 2015 5:47 pm
Location: sunshine coast
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler.
50l keg boiler 4" still mount 4" sight glass 1" drain..
4 plate 4" bubbler, 600mm packed section

Re: Macerating fruit

Postby Wasky » Sat Sep 26, 2020 10:31 am

Thank you Bluc, I agree with the looks, I was just concerned that with another alcohol run I'd loose that distinctive flavour of the maceration process... ;-)
I'll play with the grapefruit and see if there is a difference after another run...., I'll let you know
Wasky
 
Posts: 6
Joined: Tue Sep 08, 2020 5:00 am
equipment: Alembic pot still

Re: Macerating fruit

Postby bluc » Sat Sep 26, 2020 4:24 pm

Interested to see results. I am not a big fan of liqueurs but don't mind limoncello.
bluc
 
Posts: 7729
Joined: Tue Apr 14, 2015 5:47 pm
Location: sunshine coast
equipment: 2" pot with 2" shotty 400mm long 5x 1/2" on a t500 boiler.
50l keg boiler 4" still mount 4" sight glass 1" drain..
4 plate 4" bubbler, 600mm packed section

Re: Macerating fruit

Postby Wasky » Sun Sep 27, 2020 2:58 am

I feel the same, don't like the sticky stuff very much. However, I wouldn't call a fruit brandy a liqueur, though I noticed when macerated in the fruit, the sugar content makes it fruitier and sweeter.... almost something in between a liqueur and aqua vite.... jmho
Wasky
 
Posts: 6
Joined: Tue Sep 08, 2020 5:00 am
equipment: Alembic pot still


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