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Re: Fruit vodkas/schnapps

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  • waljaco
    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
    Message 1 of 8 , Jun 29, 2003
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      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.

      Wal

      --- 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
      vodka."
      > 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
      can
      > be used, depending on the intensity of flavor required.
      >
      > Wal
      >
      > --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
      > > Just to consolidate messages 12213, 12215, 12220, 12221
      (incl.6274),
      > > 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
      and
      > > diluted to usually 50%abv. I see no reason why this proportion
      > should
      > > not apply for other fruits.
      > >
      > > Wal
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