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Re: Question on Maseration of Dried Tart Cherries

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  • jamesonbeam1
    LOL, same exact thing i just posted to Ian about me Grandma.... ROTFLMAO. Thanks Walker. Vino es Veritas, Jim. ... till ... paper ... chilled. A ... type - ...
    Message 1 of 6 , Nov 25, 2007
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      LOL, same exact thing i just posted to Ian about me Grandma....
      ROTFLMAO.

      Thanks Walker.

      Vino es Veritas,
      Jim.

      --- In Distillers@yahoogroups.com, "mtnwalker2" <mtnwalker2@...>
      wrote:
      >
      > 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
      till
      > cold. Carefully set it out. You can take a flashlight and shine it
      > horizantally across the top and see the oils. Carefully with a
      paper
      > towel wick off the oils. They will seperate and float when
      chilled. A
      > lower proof might be better??
      >
      > Got the idea from goose eye a good while back.
      >
      > mountain walker
      >
      >
      > --- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@>
      > wrote:
      > >
      > > Hi All,
      > >
      > > I have about 5 pounds of dried tart cherries - not sure which
      type -
      >
      > > that were being given away at the local food bank here.
      > (Ingredients:
      > > Tart Cherries, Sugar, Sunflower Oil).
      > >
      > > I maserated about 4 ounces of them in a quart of 130 proof
      neutral
      > > alcohol for a week and it came out very nicely cherry flavored.
      > >
      > > However, after putting it through coffee filters about 3 times,
      it
      > > 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.
      > >
      >
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