47 replies to this topic

[positiveContact]

According to the original post, he wants to use as a mixer or as a dessert topping.

 

It sounds more like he wants to turn it into a liqueur, in which case he is going to have to add in a lot of syrup.  He'll have to kill the yeast so that fermentation does not kick back in.  For more body and smoothness, glycerin will be needed.  A long time ago I was looking at what it would take to make liqueurs and was surprised about the glycerin. 
 

Dan, here is a link that you might want to look at.

 

https://www.danish-s...om/liqueur.html

 

my lack of attention span is troubling.

[Bklmt2000]

Dumb question for the group:

 

I think I read that Dan started with frozed strawberries, and that the fruit ended up floating a bit as fermentation got going.

 

Instead of starting with frozen fruit, would it make sense to consider thawing said fruit, pureeing it (say, with a stick blender), and then adding water?

 

I was thinking this might help with the floating fruit issue in one of Dan's later pics, but I could be wrong.

[Deerslyr]

I think I'm going to leave it as is and see how it works.

I think it will be a thin (not a lot of body) and very dry.  I made a fizzy alcoholic drink out of plums in much the same way.  Of course, I bottled it.  It was very dry.  The sugars in fruit are highly fermentable and I don't think you will get the desired result.

Your LHBS should have Campden Tablets to kill off the yeast and you can get food grade glycerin on Amazon Prime for around $10.  Just some food for thought.

[brewman]

I took the fruit out of the freezer and cut it into small chunks while still frozen,  added to bottle and added water to cover, it didn't start to float until it all got covered with bubbles when fermentation really kicked off.

 

I think any pulp, chunks of fruit will do the same thing.

I have some campden tablets already.

[Brauer]

that would be called hard cider

I skip the yeast part and let the wild yeast do the job instead.

The best ciders I've tasted have been wild fermented.

[Deerslyr]

The best ciders I've tasted have been wild fermented.

As long as the wild yeast can beat out the wild bacteria...

[positiveContact]

As long as the wild yeast can beat out the wild bacteria...

 

I'm 3/3 so far on things turning out A-Okay.  For the cost of the unpasteurized cider ($25) and the effort (minimal) I'm willing to take the risk.

[Deerslyr]

I wish I had the balls to do it...