Fruit / Berry Recipes

[Tater]

Tater's Fruit Recipe
From Homedistiller

Taters fruit recipe;Take 1 bushel[40 - 50 lb] of any fruit/ berry.Freeze them thaw and add 20 lbs sugar 1/4 cup lemon juice 1 pack E 1118 and 1/2 oz distillers yeast: If apples or pears grind and or mash them. Peaches nectarines plums cherry's blueberry .I pour boiling water with dissolved sugar on it and lemon juice .I blend it with a drill powered thin set mortar mixer. Thats blades I had sharpened .Adding water as I blend till I have a 13 gallon total wash.That's a thin gravy or thick soup texture. I pour mine through a rat wire sieve I made to remove seeds and any fruit that wasn't blended.Stir hell outta wash to get air back in wash and take a gallon of cooled wash and add 1 pack of E1118 yeast and distillers yeast stirring in let set till morning and add back stir in well and cover and vapor lock. Remember to leave space in ferment for pulp to rise or you'll have a mess and stir pulp gently back in wash as needed. Will make 3 gallons of around 120 proof fruit likker. If doing a no sugar added wash add more fruit to get wash to texture and use this chart to figure fruit sugar content. http://www.nutritiondata.com/facts-001-02s01ja.html
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[pothead]

I use a very similar recipe, but for 5 gallon batches. 20lb fruit, 5lbs sugar, tbspn or 2 of lime juice. and 21grams of active dry bakers yeast.

[Dr. Lector]

Hey Tater do you just do a single run on this?

[Tater]

When using sugar in recipe I usually do 1 run but on fruit only I usually double run or triple run it depends on proof .

[Pieterpost]

leaving headspace is very good advice, I was too enthusiastic and forgot about it ........ my grilfriend was very pleased !!!!!

I was just wondering, why add lemon juice if you don't know the pH. I always measure mine before I do that. This year the pH of my apple batch was 4, so I didn't have adjust it by adding lemon juice. Or is this perhaps done to add some addition nutriënts?

[Tater]

I add it instead of checking. 1/4 cup in a 13 gallon wash isnt going to change it much anyway. Never had any bad results using it.

[Tater]

Freeze 50 to 70 lbs peaches and thaw .Should look like this after thawing Then add a little water and stir .I use a sharpened morter mixer. Then pour through sive to get seeds and large pices of pulp and skin out.Save this to add a bit of water back to and stir agin Use hands to rub fruit through sive seeds help with this.After all fruit is poured through and seeds and skin are tossed wash should look like this Take a pot add 20 lbs sugar 1/4 cup lemon juice water and heat till clear.

[Tater]

Add sugar water to wash and add enough water to make 14 gallon total.Stir well and put gallon of wash in bucket and add yeast. This was 1/2 oz ec 1118 and about same distillers Next morning it looked like this So I added it back to wash well stirred in like this. By end of day wash had formed a cap. Ferminted out in 18 days kept cap stirred back in wash to stop from drying or molding . Then when cap fell i ran wash and got 3 gallons of 110proof.The end

[stoker]

very nice tutorial!! congratiolations
a picture of your still at work would make it complete

do you never cut stones in peaces while stirring?

[Enlikil]

Damn tater, that was Excellent.

[Bujapat]

Good lesson, Tater!
Please send us more like this!

[nimrod77]

So I added it back to wash well stirred in like this. [img]http://i46.photobucket.com/albums/f136/taterbug_28649/19f78279.jpg

Tater,
When you say the above, what are you adding it back to???
cheers,
Nimrod