Aussiedistiller, Home Distilling, Moonshine, Home Brew

Hey all,

Wondering how long you macerate fruit in your neutral for when making liqueurs etc?

I am doing some experiments with Brazilian Cherry (Surinam Cherry) for a brandy, and am macerating some in neutral as a place to start. The N is at 60%.

They've been sitting in spirit for 48hrs and there seems to be massive flavour transfer.

Should i leave them any longer if i'm happy with the flavour?
Cheers!

Have you had a read of the G Dropper recipe?

viewtopic.php?f=32&t=7205

Depending on how sweet/syrupy you want your liqueur, this might put you in the right track :handgestures-thumbupleft:

Thanks Zak, thanks for the reminder i did read that a while ago. Im actually oaking this sample to see what kind of brandy this will make. If its remotely good i will try ferment some up :)

I find that less is better.

If you leave the fruit for a few days you will get most of the colour and nice flavours.

Leave it too long and you will get the bitter bad flavours.

Just my experience.

Cheers,

Richard

:text-+1: 5 o'clock

The strength of the spirit makes a huge difference as it does with oak ageing too :handgestures-thumbupleft:

I've found there's common issue to fruits and that's oxidisation.

There's a point at which various fruits oxidise change colour and negatively impact on taste. You can taste test.

You can see it but reckon by that stage it's little late.

Guys also raise a good point abv level.

As a few examples mango, apricots go reeeal early like a few days, strawberry a week or more(that all up with syrup extracted), dark plums weeks, peaches next day or there abouts, citrus zest months.

Reckon keep an eye and taste regularly... don't leave it till you see fruit colour change it's had it by then.

bt1

Thanks guys,

I took it off after about 52 hours. I was happy with the flavour and didn't want to compromise it further.

Very unique and interesting flavour, will be cool to see how it goes on oak.

Cheers
:handgestures-thumbupleft:

I have cherrys and sugar in 40% for 6 months :handgestures-thumbupleft:

Aaand... Is it still good?

Aussiedownunder01 wrote:I have cherrys and sugar in 40% for 6 months :handgestures-thumbupleft:

Brazillian cherries are not to be compared with normal cherries, really!

They cannot really be described unless you've tasted. Kind of sour/tart like a lilly pilly...

I know the ones! Little wrinkly things... I ate one when it was red... Didn't know you are supposed to wait for them to go black :oops: 8-}

Read what Doc says in this thread:
http://aussiedistiller.com.au/viewtopic.php?t=4744

Way old thread but mattcoffs how did you get on with the brazillian cherry? Thinking about fermenting some next season... urazeb never heard of anyone waiting till they go black..