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