Fruit / Berry Recipes

Refined and tested recipes for all manner of distilled spirits.

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Re: Fruit Recipes

Postby Candoublewide » Fri Sep 12, 2008 12:37 pm

Hello Tater I started a pear wash so far ihave pulped the pear with 3 lemmons and 4 limes juiced with 4 bags sugar 3 camden tabs I plan to yeast tomorrow, how do to stop it from turning brown? Thanks Candoublewide
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Re: Fruit Recipes

Postby Dnderhead » Fri Sep 12, 2008 1:36 pm

Does it matter? if /when you distill it will be clear
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Re: Fruit Recipes

Postby Candoublewide » Fri Sep 12, 2008 5:15 pm

thanks Man
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Re: Fruit Recipes

Postby iggy » Mon Mar 22, 2010 7:58 am

nice one Tater, just a point of interest in using berries, any seeded berries (we make a lot of wine from blackberries/rasberries in UK) are like grapes in that they should be crushed so you dont split the seeds which are bitter. This is why they tread grapes in france and not liqidise them.
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Re: Fruit Recipes

Postby vicrider » Sat Jul 10, 2010 8:41 am

This recipe calls for EC-1118 and distillers yeast. Distillers yeast isn't available at the moment. Recommendations for an alternative?
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Re: Fruit Recipes

Postby Tater » Sat Jul 10, 2010 4:43 pm

I would use the 1118 and not worry about it.
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Re: Fruit Recipes

Postby DCT » Thu Jul 29, 2010 3:41 pm

tater
how much peach flavor comes threw on this wash with a single run pot still?? is it heavy peach flavor or a hint of flavor?? do you age on oak?
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Re: Fruit Recipes

Postby DCT » Thu Jul 29, 2010 3:58 pm

one other question
e1118 & distillers yeast, do you use this for higher alchol content or are they used for fruits? will regular backing yeast work or not?
thanks
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Re: Fruit Recipes

Postby Dnderhead » Thu Jul 29, 2010 4:16 pm

first any yeast works in any wash/mash,,but if doing a "flavored" wash/mash then it can be beneficial to choose a yeast the is compatible and can at times complement the wash/mash.as this can and many times does carries over in the finished product.
if you take a look at beer and wine you will have a good idea of what is used.1118 is one that is more neutral in adding flavors.
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Re: Fruit Recipes

Postby Tater » Fri Jul 30, 2010 3:36 am

I dont age fruits on anything .I like em as is . I think there is a bit more flavor in single runs .
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Re: Fruit Recipes

Postby Dyce51 » Sat Aug 07, 2010 10:15 am

Hey tater....quick question...what type of still you use? I have a pot still and am a lil worried about the pulp settling and burning to the bottom of my pot....also on a single distill how much flavor comes out? and also what about running my thumper with this recipe?
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Re: Fruit Recipes

Postby DCT » Sat Aug 07, 2010 4:17 pm

im going to use this recipe for a bach of asian pears, question is should i use the mixer process on thawed pears or do they need mashed? if i use mixer should i add all pulp to wash or stain?
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Re: Fruit Recipes

Postby Tater » Sat Aug 07, 2010 5:40 pm

Dyce51 wrote:Hey tater....quick question...what type of still you use? I have a pot still and am a lil worried about the pulp settling and burning to the bottom of my pot....also on a single distill how much flavor comes out? and also what about running my thumper with this recipe?
I use a pot still . I still on pulp but do it slow and careful.I also use several pieces of copper in my keg to break the boil If your worried about scorching and have a thumper Id let settle dip off top for still and put rest of pulp in thumper.Dont look for likker to taste like fresh plums remember ya used the sweet out of fruit . There will be a aftertaste of the fruit how strong depends on you and fruit . :wink:
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Re: Fruit Recipes

Postby Tater » Sat Aug 07, 2010 5:42 pm

DCT wrote:im going to use this recipe for a bach of asian pears, question is should i use the mixer process on thawed pears or do they need mashed? if i use mixer should i add all pulp to wash or stain?
thanks
ID use mixer Doing on pulp or straining be up to you .I think flavor carries over tad better on pulp
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Re:

Postby DrinkofChoice » Wed Aug 11, 2010 5:57 am

Tater wrote:Let them ripen till there soft.Sugar content of fruit will be at its peak and fruit will be easyer to work with.I usally will seperate ripe fruit out of batch freeze it Putting less ripe fruit in cardboard box and close it up .That will make fruit ripen on out quicker.If ya get it from large source guess ya could pick out enough ripe fruit do freeze at one time but if your single treeing it it will take a while to get all fruit .Peaches sure are fun to work with . Late frost got most them round here.


Now, I have a question. As someone who has never done this before -- please forgive my naivete. I've noticed that most alcoholic beverages will use foods that tend to "ripen" (peaches, bananas, pears, etc.), but what about fruits that get soft/rot, but don't really classify as "ripening?" How would someone use apples, oranges or other types of citrus fruits? Do they just drain the juice or let the fruits ferment themselves? Sorry if I sound like a dork. :P
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Re: Fruit Recipes

Postby Dnderhead » Wed Aug 11, 2010 8:45 am

you do not want rotten fruit as then to harbor bacteria, just good ripe fruit ,tree ripened fruit is best.
doing "on the pulp"/skins, has more flavor,the exception is citrus remove all skins.
fermenting will change the flavor as will distilling.
look up the fruit of choice in a wine forum, that will give you a start.then change to suite.usually more fruit more flavor.
I like to use a wine yeast as this also enhances flavor.
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Re: Fruit Recipes

Postby DCT » Tue Sep 06, 2011 1:26 pm

Doing this recipe again, think I had roughly 70lbs peaches...I could only get 10gallons of water in, may have to much pulp? Used 20lbs sugar cleared...15grams ec1118 and 14grams redstar...it's only been 1 hr and my 1 gallon yeast bomb is already made a cap? Any suggestions before I add the bomb?
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Re: Fruit Recipes

Postby DCT » Wed Sep 07, 2011 11:18 am

I have like a 4inch pulp cap...is it ok to remove some cap and add back a couple gallons water?
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Re: Fruit Recipes

Postby DCT » Wed Sep 07, 2011 6:55 pm

Any help?
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Re: Fruit Recipes

Postby Dnderhead » Wed Sep 07, 2011 6:59 pm

why do you want to remove cap? punch it down and keep it whet.
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Re: Fruit Recipes

Postby The Baker » Wed Sep 07, 2011 7:04 pm

DCT wrote:I have like a 4inch pulp cap...is it ok to remove some cap and add back a couple gallons water?


What the wine makers do is to press down the cap into the wash, say once a day, so that it doesn't dry out and so that the wash can extract whatever goodies there are in the 'cap'.
Also, I think, this tends to prevent the formation of bad stuff on the cap, it loves to grow if the cap is moist but not disturbed.
But don't agitate it much as that introduces excessive oxygen at a time the wash wants to be without it.
If the cap is dryish I would think you do not need more water if you do remove some of the cap.
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Re: Fruit Recipes

Postby DCT » Wed Sep 07, 2011 7:35 pm

Ok, thanks guys, I was worried with only 10gallons of water vs. The recipe of 13 gallons...20lbs sugar and the extra 10lbs peaches my abv could get to high on the wash...sure smells good, peaches had been in freezer for a year, and they were so juicy and sweet, the humming birds were attacking me while making the wash outside :D
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Re: Fruit Recipes

Postby Dnderhead » Wed Sep 07, 2011 7:54 pm

peaches are 8% sugar,,, .08X 10lb=.8LB+20=20.8 ,or rouned off to,, 21lb in 13 gal= 11-12%
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Re: Fruit Recipes

Postby DCT » Wed Sep 07, 2011 7:57 pm

My wash had about 70lbs of peaches, recipe called for a little less...should be ok?
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Re: Fruit Recipes

Postby DCT » Wed Sep 07, 2011 8:01 pm

I have 15 gallon formentor, but was only able to get 10 gallons of water in, due to peach pulp and juice, and leaving room for cap, these damn peaches were the juiciest I have ever had.
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Re: Fruit Recipes

Postby Dnderhead » Wed Sep 07, 2011 8:23 pm

amount of fruit X the amount of sugar in fruit=? + the amount of sugar added=total sugar in wash
then go to parent site and on sugar calc.inter the total sugar and total wash=?.

so
70x .08=5.6 lb +20lb=25.6lb tolal sugar ..the total wash 13 gal=13% alcohol
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Re: Fruit Recipes

Postby DCT » Fri Sep 09, 2011 5:19 am

Thanks
Dndrhead, wash smells great and strong, will post how it turns out, running it threw my giant pot still.
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Re: Fruit Recipes

Postby Dnderhead » Fri Sep 09, 2011 5:43 am

there is a fruit chart at the top of the fruit forum.
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Re: Fruit Recipes

Postby DCT » Mon Sep 19, 2011 10:58 am

I had not run my still for awhile, so ran 3 gallons of box wine, will this be ok to use as a charge with my 10 gallon peach mash I'm going to run tomorrow or will it hurt the peach flavor?
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Re: Fruit Recipes

Postby Dnderhead » Mon Sep 19, 2011 11:09 am

white wine not bad,,red can be funky
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