This is usually done by placing fruit into a jar with moonshine for a number of days or weeks and then straining out the solids before serving. Keep in mind that you will need a high-proof base for the infusion to work. Apple, pear, plum (especially plum! Measure fruit so that it's six times the weight of the water called for in your moonshine recipe. jar (save vodka bottle to store finished product, if desired). 4. Liquor store shelves are lined with a seemingly endless array of fruit-flavored spirits, from vodka and rum to bourbon and tequila - and for good reason. “Infusions can be great if you have an excess of fruit that is just on the verge of going overripe,” Seger says. Fruit gives moonshine flavor without compromising its potency. we have what is called a "worthy jar" on top of the cabinet. Just remember to add your fruit of choice while making the moonshine in order to avoid reducing the alcohol content. If you prefer to use a pre-made juice concentrate, calculate one fifth of the weight of the water called for in the recipe by dividing the water amount by five and measure this amount of juice concentrate. we put already distilled whiskey in it and then add fruit now and then. Seger recommends infusing with organic produce because “alcohol is an efficient way to absorb all of the good and bad things from fresh fruit and vegetables.” Whatever fruit or vegetable you use, it should be perfectly ripe. Combine vodka, canned peaches with their syrup, and dried peaches in a 2-qt. But you can subdue its potent taste by flavoring it with almost any fruit, including watermelon, peach, strawberry, raspberry, apple, lime or lemon. it is a large heavy glass jar with a wide mouth on it and can be sealed with a lid. Filter the infusion through gauze and cotton waste filter. ), cherry, apricot – you just can’t go wrong. Then bottle it for storing, hermetically sealing it with lids. If you aim for alcohol-infused fruit, you should be fine with a short time.The taste of the fruit will start to change after only a few hours (think of soaking fruit for a punch), from then the extraction of fruit flavours into the alcohol continues. 3. DIY infused booze requires minimal tools and ingredients, but some waiting time. Spices – brandy is aged in oak typically which lends warm vanilla spiciness to the base. For max clarification, you might need to carry out 3-4 filtrations. The optimum amount of time depends on what you want to achieve:. Infuse it for 14-16 days in a dark place with room temperature. When done well, spirits infused with in-season produce can add an elevated twist to any cocktail. This method uses fruit as the base of your mash. Shake it every 3-4 days. I have found that a spirit between 80–101 proof provides the best results. Classic infusion flavors: Fruit! The second way is arguably much harder, yet yields wonderful results. The easiest way is to make moonshine and then infuse it with fruit. 2. While most "Shiners put the fruit in the mash or finished product, Jeff and Mark are going to add it to the thump keg. do what we do. Fresh or dried, I can’t think of any non-tropical fruit that would be out of place with brandy. Before drinking let the oak moonshine mature for 10-12 days. the fruit does not decay of course because of the alcohol.
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