strawberry panty-dropper

Moderator: Site Moderator

pothead
Rumrunner
Posts: 537
Joined: Mon Nov 01, 2004 8:46 am
Location: at my freakin' computer

strawberry panty-dropper

Post by pothead » Sun Mar 19, 2006 5:42 am

1-2qts frozen strawberries
white granulated sugar
bottle of clear brandy or vodka
lemon juice

Put frozen strawberries in a large mason jar. Fill the jar. Fill the jar the rest of the way up to the top with 120-150proof clear brandy. Set jar on a window sill for about a week(shaking it a couple times a day). Strain out liquid into another jar or bottle. Add enough sugar to the strawberries to completely cover them. Let the jar sit on the window sill (giving it a shake now and then)until most of the sugar appears to be gone, and there is alot of syrup in the jar. Pour the syrup into a seperate jar and add more sugar to the strawberries. Repeat this step until there is no more juices being released from the berries. Add about 1-2 tablespoons of lemon juice to the alcohol, then add the strawberry syrup until the desired taste is reached, water to 80 proof and strain until no strawberry particles are seen. The lemon juice will help preserve the red color, and the flavor of the strawberries. Without the lemon juice, the finished product will have a chalky aftertaste (quite unpleasent). Any leftover syrup and/or berries is Excelent on ice cream and/or cheesecake.


VARIATION- use blueberries.

This is a good drink to put in a blender with ice. Tastes like a strawberry smoothie. A refreshing drink for a hot summer day after mowing the lawn (in moderation..lol) Also good on the rocks.

-Pothead-
"Be nice to America, or we'll bring democracy to your country."
"The best things in life aren't things."


"Imagination is more important than Knowledge"-Albert Einstein

User avatar
Tater
Admin
Posts: 9042
Joined: Mon Oct 25, 2004 9:19 am
Location: occupied south

Post by Tater » Sun Mar 19, 2006 8:45 am

Grayson wasnt this one of your recipes?Guess its one of the great thing about this hobby use a recipe a few tmes and make it your own or your familys or your ancesters. :lol: :lol: :lol:
I use a pot still.Sometimes with a thumper

KatoFong
Swill Maker
Posts: 466
Joined: Mon Mar 21, 2005 11:53 am
Location: Brooklyn

Post by KatoFong » Tue Mar 21, 2006 12:43 pm

I can't believe I missed this recipe. Are its panty-dropping properties scientifically tested and proven?

Grayson_Stewart
Distiller
Posts: 1030
Joined: Sun Oct 24, 2004 10:56 am

Post by Grayson_Stewart » Tue Mar 21, 2006 3:10 pm

Repeatedly....through multiple independent studies. :D
Light travels faster than sound. That is why some people appear bright until you hear them speak.

pothead
Rumrunner
Posts: 537
Joined: Mon Nov 01, 2004 8:46 am
Location: at my freakin' computer

Post by pothead » Thu Mar 23, 2006 12:53 pm

tater wrote:Grayson wasnt this one of your recipes?Guess its one of the great thing about this hobby use a recipe a few tmes and make it your own or your familys or your ancesters. :lol: :lol: :lol:
This is one of the first syrup spirits I ever made, I just went by the "tater syrup method" and found that with the strawberries, It tasted a little chalky, and needed something extra, so then I added some lemon juice, and I got lucky enough to find out, that the lemon juice was exactly what it needed. I posted it in the wiki quite a while ago.
"Be nice to America, or we'll bring democracy to your country."
"The best things in life aren't things."


"Imagination is more important than Knowledge"-Albert Einstein

User avatar
Tater
Admin
Posts: 9042
Joined: Mon Oct 25, 2004 9:19 am
Location: occupied south

Post by Tater » Thu Mar 23, 2006 2:26 pm

Well I stand corrected Pot head I was thinking Grayson was the one who gave that recipe out in the group chat that night.
I use a pot still.Sometimes with a thumper

Dr. Lector
Novice
Posts: 28
Joined: Wed Nov 23, 2005 4:06 pm
Location: USA

Post by Dr. Lector » Fri Mar 24, 2006 8:37 am

Just finished up some of this with red rashberries. Did not take long for the berries to give up their juice. Worked out very well , thanks for the recipe!
To each his own

Grayson_Stewart
Distiller
Posts: 1030
Joined: Sun Oct 24, 2004 10:56 am

Post by Grayson_Stewart » Fri Mar 24, 2006 12:12 pm

I think the chalkiness is something I described over on one of the yahoo groups years ago when I stupidly added confectioner's sugar rather than regular sugar. Confectioner's sugar has corn starch in it according to Harry, and that was the problem, had to wait on it to settle out. I've never experienced a chalkiness otherwise.

I do however suggest adding a small bit of citric acid when disolving the sugar rather than lemon juice, this will keep the berries a bright red rather than the duller color they turn too after sitting in alcohol for a bit. Plus the citric acid acts just like when converting sugar for a ferment (sucrose/glucose), it allows the sugar to thicken and sweeten, yet not create an overpowering sweetness that gags a person.

Nobody wants a gag reflux in panty slidin juice.
:D
Light travels faster than sound. That is why some people appear bright until you hear them speak.

pothead
Rumrunner
Posts: 537
Joined: Mon Nov 01, 2004 8:46 am
Location: at my freakin' computer

Post by pothead » Sun Mar 26, 2006 4:07 am

Grayson_Stewart wrote:I think the chalkiness is something I described over on one of the yahoo groups years ago when I stupidly added confectioner's sugar rather than regular sugar. Confectioner's sugar has corn starch in it according to Harry, and that was the problem, had to wait on it to settle out. I've never experienced a chalkiness otherwise.

I do however suggest adding a small bit of citric acid when disolving the sugar rather than lemon juice, this will keep the berries a bright red rather than the duller color they turn too after sitting in alcohol for a bit. Plus the citric acid acts just like when converting sugar for a ferment (sucrose/glucose), it allows the sugar to thicken and sweeten, yet not create an overpowering sweetness that gags a person.

Nobody wants a gag reflux in panty slidin juice.
:D
That is exactly what I found that lemon juice does. It helps the flavor and color. I usually have lemon juice around the house, it isn't that often that I get any citric acid. Either way it does the same thing.
"Be nice to America, or we'll bring democracy to your country."
"The best things in life aren't things."


"Imagination is more important than Knowledge"-Albert Einstein

possum
Distiller
Posts: 1159
Joined: Thu Sep 08, 2005 9:33 am
Location: small copper potstill with limestone water

Post by possum » Mon Mar 27, 2006 5:52 am

I've made this with black raspberrys, and red raspberrys, and I think I like the red best. The red raspberrys (actually wild berrys,called wineberrys) produce a more tart cordial. The wineberrys form a looser cluster than raspberrys, and look like red fish roe....I've nicknamed them appalacian caviar.

Anyway, the red wineberry recipee makes a nice drink when mixed with tonic water , sometimes with sweetened lime juice. It is not a strong drink, but it is a very refreshing beverage.

Cheers.
possum
Hey guys!!! Watch this.... OUCH!

michaelb
Novice
Posts: 19
Joined: Wed Mar 09, 2005 7:30 pm

Post by michaelb » Tue Apr 18, 2006 9:19 pm

Im tryin this recipe right now with strawberries and it is sure refreshing

pothead
Rumrunner
Posts: 537
Joined: Mon Nov 01, 2004 8:46 am
Location: at my freakin' computer

Post by pothead » Wed Apr 19, 2006 1:26 pm

Glad ya like it. I like it on a hot summer day. I will be making some sometime soon.
"Be nice to America, or we'll bring democracy to your country."
"The best things in life aren't things."


"Imagination is more important than Knowledge"-Albert Einstein

TRANSPLANTED HILLBILLY
Rumrunner
Posts: 523
Joined: Wed Aug 24, 2005 1:42 pm
Location: Above the clouds!

Post by TRANSPLANTED HILLBILLY » Wed Apr 19, 2006 3:49 pm

Ned Beatty didn't drink this stuff on Deliverance did he? :shock: :lol:

I'm workin on some pear flavor right now. I know pears aint got that much sugar but I wasn't about to pay $4.99 for five oz. of black or raspberries. The strawberries weren't a bad price but looked like crap.

The shine the pears soaked in for 2 weeks has a pretty good flavor already.
If it was easy everybody would do it.

Please join the Partnership For an Idiot Free World.

Stangas

Post by Stangas » Wed Apr 26, 2006 2:55 pm

hey sounds great..

i have a mulburry bush out the back yard.. cant wait for it to fruit again.. will be collecting em this year.. just been leaving em to the birds of late...

TRANSPLANTED HILLBILLY
Rumrunner
Posts: 523
Joined: Wed Aug 24, 2005 1:42 pm
Location: Above the clouds!

Post by TRANSPLANTED HILLBILLY » Fri Apr 28, 2006 3:42 pm

when soaking the fruit for the panty dropper does anyone have an opinion on the sugar type, beet vs cane. The reason I ask is that my pears did not turn my sugar(of unknown type, just says Safeway, contents sugar) completely into a liquid/syrup. I even put it on a heater in my garage to excite it.
Tastes OK, just not the results I had experienced from cane sugar. :?
If it was easy everybody would do it.

Please join the Partnership For an Idiot Free World.

pothead
Rumrunner
Posts: 537
Joined: Mon Nov 01, 2004 8:46 am
Location: at my freakin' computer

Post by pothead » Mon May 15, 2006 4:52 pm

How ripe were your pears?
Were they frozen when you added the sugar?
Did you cut them up?
"Be nice to America, or we'll bring democracy to your country."
"The best things in life aren't things."


"Imagination is more important than Knowledge"-Albert Einstein

TRANSPLANTED HILLBILLY
Rumrunner
Posts: 523
Joined: Wed Aug 24, 2005 1:42 pm
Location: Above the clouds!

Post by TRANSPLANTED HILLBILLY » Wed May 17, 2006 3:59 pm

pothead wrote:How ripe were your pears?
Were they frozen when you added the sugar?
Did you cut them up?
they were soft when i froze them. then soaked them for 2 weeks, then added the sugar. did not cut them up.
If it was easy everybody would do it.

Please join the Partnership For an Idiot Free World.

User avatar
Tater
Admin
Posts: 9042
Joined: Mon Oct 25, 2004 9:19 am
Location: occupied south

Post by Tater » Wed May 17, 2006 4:50 pm

I soak pears around 4 to 6 months in the likker then remove fruit add the sugar and let sit another few months pouring off syurp and adding back sugar till fruit shrivels up.frosen or not fruit seems to take about same amount of time to do right.
I use a pot still.Sometimes with a thumper

PUGIDOGS
Swill Maker
Posts: 191
Joined: Thu Mar 22, 2007 5:23 pm
Location: In the sticks

Post by PUGIDOGS » Wed May 02, 2007 9:59 am

Image

Here she is, the first gallon of strawberry PD. Just waiting for the last round of syrup, then I can see if it holds up to its name :D ..Pugi

wineo
Distiller
Posts: 1322
Joined: Sat Mar 17, 2007 7:33 pm

Post by wineo » Wed May 02, 2007 8:23 pm

I made almost the same thing in quart jars.1 lb of frozen strawberrys,1 cup of sugar,and filled up the jars with 80 proof.I did the same thing with blackberrys,and did apples too.I didnt use any acid or lemon juice.After 2 weeks it was great.And those strawberrys are good eating,after soaking.
wineo

aj
Novice
Posts: 77
Joined: Fri Apr 13, 2007 12:56 pm
Location: A merry land, far afield of the land of tundra and moose wherein I cut my teeth and my still.

Post by aj » Mon May 14, 2007 1:39 am

Grayson_Stewart wrote:I do however suggest adding a small bit of citric acid when disolving the sugar rather than lemon juice, this will keep the berries a bright red rather than the duller color they turn too after sitting in alcohol for a bit. Plus the citric acid acts just like when converting sugar for a ferment (sucrose/glucose), it allows the sugar to thicken and sweeten, yet not create an overpowering sweetness that gags a person.
About how much citric acid would you add to this and when? When you're making the syrup or when you're mixing the final result?
"I would like to observe the vermouth from across the room while I drink my martini." -- Winston Churchill

madscientist
Novice
Posts: 68
Joined: Sat Jul 15, 2006 5:02 am

variation

Post by madscientist » Tue May 15, 2007 5:44 pm

I hate to admit it but I made some peach mango last fall that was delicious.
i also just made my first batch of the year of the ole strawberry and man it is good!

Grayson_Stewart
Distiller
Posts: 1030
Joined: Sun Oct 24, 2004 10:56 am

Post by Grayson_Stewart » Thu May 17, 2007 7:41 pm

aj wrote: About how much citric acid would you add to this and when? When you're making the syrup or when you're mixing the final result?
I was using citric acid a buddy gave me....dried crystals in a foil pouch. I don't know the concentration of the granules, but he used it to disinfect water lines in chicken houses.

I only use three (3) finger-thumb pinches per quart jar...it also helps to keep the fruit from browning when you make the low alcohol version for the sissy women.
Light travels faster than sound. That is why some people appear bright until you hear them speak.

bronzdragon
Site Donor
Site Donor
Posts: 494
Joined: Thu Sep 27, 2007 7:04 am

Post by bronzdragon » Fri Sep 28, 2007 9:53 am

This is a great discussion. What more could you ask for? Fruit, likker and someone's panties to remove?

Anyway, my contribution to this discussion is the fact powdered sugar does contain cornstarch. It keeps the sugar from getting packed down in shipping. Another interesting thing is that it contains more cornstarch during the summer months due to humidity.

I used hundreds of pounds of this stuff a week, I can't get it off my shoes ... but my dog loves the treat.

I wouldn't used powdered sugar in any finished product that hadn't been fermented yet. I'm assuming the cornstarch and sugar could be fermented out, but have never tried it.

cheers
~r~

swornallegiance
Novice
Posts: 7
Joined: Thu Oct 04, 2007 9:08 am
Location: Buckeye State

Post by swornallegiance » Thu Oct 04, 2007 10:07 am

Thank you for this one!!! I took a jar to a local get together for my own personal enjoyment. I made the mistake of allowing a young lady to take a sip and that was about the last I seen of it. My shine has been a local favorite with the boys for some time now the ladies are hounding me.

Johnny Reb
Bootlegger
Posts: 115
Joined: Tue Sep 25, 2007 4:51 am
Location: Flaxas (Somewhere between South East Florida and North West Texas)

Post by Johnny Reb » Sun Oct 07, 2007 5:21 pm

Grayson_Stewart wrote:Repeatedly....through multiple independent studies. :D
Did it happen prior to drinking or afterwards.... 8)

I will have to ask my next date to wear panties first and then I will be able to find out the truth :lol:

BTW I am doing 3 Mason Jars of 1 Quart Each 70% ABV at this time :) http://i214.photobucket.com/albums/cc16 ... 7_1734.jpg" onclick="window.open(this.href);return false;" rel="nofollow

Johnny Reb
Southern Cookin, Southern Bell, Southern Whiskey... Damn, I cant figure out the right order.....

Save the Confederate Dollars, The south is beginning to rise again.....

allen42
Bootlegger
Posts: 138
Joined: Sat Nov 06, 2004 6:26 am
Location: downsouth USA

Post by allen42 » Tue Dec 25, 2007 9:38 am

I started my batch of Strawberry , its now finished and its GREAT !!I shared ith with my Family & My Wifes Family & everybody wanted some more . I Will make more !!

mikeac
Swill Maker
Posts: 349
Joined: Thu Dec 21, 2006 5:57 pm
Location: an island off a west coast

Post by mikeac » Sat Jan 05, 2008 8:58 pm

I was(am) following this recipe, but using pitted cherries in place of strawberries. I am aging in mason jars with the rings and lids. I was shaking it daily an taking the lid of to air it out a bit, and noticed that under the ring the liquid was going black..Anyone ever notice this? It has happened with my pickled garlic before too, but I ignored it then...
Rings look brass, came with the jars when I bought them...Is there a treatment I should do to them before using them? I traded them for a piece of Al foil and an elastic band, but the lids are more convenient...

User avatar
Tater
Admin
Posts: 9042
Joined: Mon Oct 25, 2004 9:19 am
Location: occupied south

Post by Tater » Sun Jan 06, 2008 7:51 am

Id use a different container
I use a pot still.Sometimes with a thumper

mikeac
Swill Maker
Posts: 349
Joined: Thu Dec 21, 2006 5:57 pm
Location: an island off a west coast

Post by mikeac » Sun Jan 06, 2008 9:07 am

I wanted to do the same thing with apricots next, and will need the wide opening of a mason jar to get them in. Otherwise I'd use my half gallon jugs with corks. I've heard to not cut up the pieces of fruit too small otherwise they release a lot more floaties...

Locked