Re: Question on Maseration of Dried Tart Cherries
- LOL, same exact thing i just posted to Ian about me Grandma....
Vino es Veritas,
--- In Distillers@yahoogroups.com, "mtnwalker2" <mtnwalker2@...>
> Hi Jim,
> You might try an old timey trick, used to remove some fusel oils.
> Fill a jug completely full to the top and set it in the freezer
> cold. Carefully set it out. You can take a flashlight and shine itpaper
> horizantally across the top and see the oils. Carefully with a
> towel wick off the oils. They will seperate and float whenchilled. A
> lower proof might be better??type -
> Got the idea from goose eye a good while back.
> mountain walker
> --- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@>
> > Hi All,
> > I have about 5 pounds of dried tart cherries - not sure which
> > that were being given away at the local food bank here.
> > Tart Cherries, Sugar, Sunflower Oil).
> > I maserated about 4 ounces of them in a quart of 130 proof
> > alcohol for a week and it came out very nicely cherry flavored.it
> > However, after putting it through coffee filters about 3 times,
> > still is doesnt clear (me thinks its the sunflower oil).
> > Should i just try and re-distill - or any other suggestions?
> > Thanks.
> > Vino es Veritas and Happy Holidays,
> > Jim.