Aussiedistiller, Home Distilling, Moonshine, Home Brew

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

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.

If you re run it will make it look better. Fruit in spirit never looks very attractive imho..

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

Interested to see results. I am not a big fan of liqueurs but don't mind limoncello.

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