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!