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Hi Guys;
I have never tried the pouring of Brandy over fruit, but being an
amateur winemaker, I have an idea what may happen. A lot of things
must be considered. The strength of the fruit flavor, the amount of fruit
required, how much surface area of the fruit is needed to contact the Brandy,
how long does it need to soak, is it going to 'cloud' the brandy, will the fruit
oxidize and discolor the whole. When I think of Calvados or Grappa, those are
distilled from the actual fruit. But, don't despair too much... There are some
ways.....
Buy small bottles of 'Brandy/Wine Flavoring' from a
winemaking shop on line, of which there are a hundred or more. OR.. soak some
fruit in brandy, on a very small scale such as 4 ounces of brandy at a time. If
it clouds up, oh well. I'm not sure any fining agents will work in brandy. If I
had to do this, I would use a Citrus Peel as it is loaded with oils. Stay far
away from the white crap in citrus peel. It is bitter and full of pectin.
One final attempt would be using dried Elderberries. These will color your
booze Purple, and give it a rich aroma.
Good Luck Mangoperson !!
Murph
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