The French practice of macerating 4kg berries/litre 50%abv mentions
that there is some fermentation. This would occur when the juice from
the soft berries dilutes the 50%abv to a level below 12%abv, allowing
yeasts to ferment the berry juice.
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> In the article 'Making Vodka Matter' (San Francisco Magazine ) it
> says -
> "It can take 3 to 4 pounds of fruit to make a single bottle of
> For flavored spirits see also msg 2425, where it recommends to
> macerate 3kg of fruit (chopped) in 1 litre of 90%bv alcohol for 24
> hours and then redistilling.
> So it appears that between 2 to 4 kg of fruit/litre of 50-90%abv
> be used, depending on the intensity of flavor required.
> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> > Just to consolidate messages 12213, 12215, 12220, 12221
> > 12225, 12226 dealing with the subject of clear, fruit flavored
> > vodkas/schnapps.
> > The practice in making berry flavored eaux-de-vie in France is to
> > macerate (steep) them in alcohol (50%) for at least 4 weeks in the
> > proportion of 4kg of fruit/1litre 50%abv. It is then redistilled
> > diluted to usually 50%abv. I see no reason why this proportion
> > not apply for other fruits.
> > Wal