[NAFEX] fruit-infused brandy???
northernlights2n at yahoo.com
Fri Dec 7 09:13:29 EST 2007
Here in northern Minnesota its called Whisky Cherry. I wonder if it was used to make homemade moonshine more palatable?
I did a number of small samples of various combinations of alcohols & cherry,currant, or raspberries this fall, we will taste test around the holidays and report back here. Del
----- Original Message ----
From: Douglas Woodard <dwoodard at becon.org>
To: North American Fruit Explorers <nafex at lists.ibiblio.org>
Sent: Thursday, December 6, 2007 4:27:13 PM
Subject: Re: [NAFEX] fruit-infused brandy???
I've read that the early settlers in Ontario and the northeastern U.S.
used wild black cherry Prunus serotina to flavour rum. They would fill
glass jar or a crock full or part full of the fruit and top it off with
cheap rum, then close it and leave it as long as their will power held
out. That's how P. serotina got the name "rum cherry." I think several
months would be a desirable minimum.
I expect the fruit/alcohol ratio would depend on how much fruit and
liquor you had to work with, and your preference for quality versus
I can't speak to the cloudiness issue.
St. Catharines, Ontario
> Has anyone ever made flavored brandy by pouring it over fruit (or
> whatever), then filtering it?
> I've heard a bit here and there about it but have never done it.
> Will there be storage problems or can it b stored indefinitely?
> How much fruit to alcohol can be used?
> Any other points to consider?
> Also, anyone wanna speculate on Brandy to be used?
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