North American Fruit Explorers mailing list at ibiblio

[Douglas Woodard <dwoodard@becon.org>]

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 a
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
quantity.

I can't speak to the cloudiness issue.

Doug Woodard
St. Catharines, Ontario


mangodance wrote:
> 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?