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Re: fruit infused shochu

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  • waljaco
    Originally in Japan it was a distillate from the dregs after making sake from rice. Now, sweet potatoes are a common source. The claim that it originated in
    Message 1 of 3 , Jan 21, 2011
      Originally in Japan it was a distillate from the dregs after making sake from rice. Now, sweet potatoes are a common source. The claim that it originated in Persia is not substantiated by any evidence.
      wal

      --- In Distillers@yahoogroups.com, "jamesonbeam1" <jamesonbeam1@...> wrote:
      >
      >
      > Hello Stew,
      >
      > Welcome Aboard. Not very familar with shochu, but from what I
      > understand its usually made from barley, rice, potatoes or brown sugar
      > without being mascerated in fruits. It originated in Persia and the
      > middle east and shôchû has been around Japan since the 16oo's
      > where in Okinawa it is known as Awamori
      > <http://en.wikipedia.org/wiki/Awamori> . As a general rule it can be
      > distilled once or many times depending on the flavors and strength.
      > Might want to see http://en.wikipedia.org/wiki/Shochu
      > <http://en.wikipedia.org/wiki/Shochu> for details.
      >
      > Bout the only thing I can tell you if you have macerated it in fruits,
      > is to make sure it is well filtered before aging, or better yet, dont
      > filter and do a secondary fermentation in a pot still mode (low
      > seperation and small amount of reflux) to keep any flavors and then age
      > it at around 55% ABV then dilute to the drinking strnengh of around 35%
      > as tradition suggests. A secondary low ABV fermentation will stop any
      > cloudiness occuring during aging and keep any flavors you may add (aka
      > way they treat gin after maceration, but that is not aged).
      >
      > Note: It still should be safe to drink if its above 20% ABV since no
      > bacteria or infection can survive in that level of alcohol and must just
      > be materials from the maceration process.
      >
      > HTH.
      >
      > JB. aka Waldo.
      >
      >
      >
      >
      >
      >
      > --- In Distillers@yahoo <mailto:Distillers@yahoo> Groups.com, "Stewart"
      > <devilsgarden2003@> wrote:
      > >
      > > hi
      > > i'm new to the group and had a question regarding some fruit infused
      > shochu ive produced. I put i the fruit for about a month, as is usual,
      > and then removed it and let it age for one year. However, i've noticed a
      > cloudy material floating in the liquid as well as what appear to be
      > small white "rocks" the size of tiny pebbles. I'm guessing when i
      > strained I left matter in the liquid (i can see what appears to be a
      > seed). My question is is this safe to drink? Shochu is arond 20-40 proof
      > and I thought that would ensure no bacterial growth; now i'm not so
      > sure. Any ideas out there on what these sympthoms portend? FYI, the one
      > i opened smells fine....
      > > tx
      > > stewart
      > >
      >
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