Re: fruit infused shochu
- 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.
--- 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.
> 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