strawberry panty-dropper

[n00p]

Thanks for this idea, I bought a kilo of strawberries and started a batch of this 3 weeks ago.

Tastes pretty good, very sweet. but I chopped my strawberries up, and didn't freeze them. Started another batch a week ago and this time I froze them first and left them whole.

Also tried doing the same thing with pineapple, also started 3 weeks ago. I took a whole pineapple, cut the skin off, chopped it up, put in jar, poured in 40% neutral, sat it for a week,n poured it off into a bottle..

added caster sugar to the jar, left it till it all turned to syrup then added the syrup to the bottle. Put more caster sugar and left til there was more syrup.

I poured off this 2nd lot of syrup today and went to add it the bottle. The bottle fizzed when I opened it, and has a strong smell of fermentation. very wine-y taste.
I'm new to all this stuff any ideas how this happened? Did anyone else have this with their pineapple stuff?

I found some cheap frozen berry mix in the supermarket yesterday.. usually they only have stuff that is like $8 for 300g but I found a kilo for $9. Soo mixed berry is next on my list.

[sizzlnchef 1]

I've made a million of these infusions, and the best, most interesting one I made was with fresh horseradish, fresh jalepeno, and garlic. It was delicious and herby. Makes an incredible bloody mary.

Hi. I was wondering what the ratio of horseradish,garlic and jalapeno was that you used?

[sizzlnchef 1]

Just made some strawberry and peach. I found the recipe while I was stripping some UJSM so I took some hearts and gave it a try.
I will tell you what, it takes for ever to filter!!

BB

I don't know if you have access to a fryer filter for a restaurant fryer but I use these and they work great!!

[The Baker]

'I don't know if you have access to a fryer filter for a restaurant fryer but I use these and they work great!!'

Sounds like this is a mechanical device, one that I am not familiar with.
If so wouldn't it be tedious to get it completely free of fat before you used it?

Or are you talking about the filter paper in the witch's hat?

[Glock19Fan]

Back in my fast food days I used the grease filter paper, which I imagine is what he was refering to.

I made this original recipe with peaches, but never thought about using strawberries.

[sizzlnchef 1]

'I don't know if you have access to a fryer filter for a restaurant fryer but I use these and they work great!!'

Sounds like this is a mechanical device, one that I am not familiar with.
If so wouldn't it be tedious to get it completely free of fat before you used it?

Or are you talking about the filter paper in the witch's hat?

yes the paper in the witches hat

[The Baker]

Thanks, sizzl.

[sizzlnchef 1]

Gonna try this with prickly pear cactus fruit

[tomgndallas]

just made up a half quart of this as a test. so far looks and smells great. gonna see what the wife thinks when she returns from work

[Prairiepiss]

Gonna try this with prickly pear cactus fruit

This mite be interesting? Let us know how it works out for you.

[FloridaShiner]

this is the first syrup recipe and might i say it was damn tasty and the ladies love it!!! Im thinkin bout tryin the blueberries next time. Thanks for the great drink!

[CumminsPower]

If you did this with peaches do you still need to add lemon juice

[newbrew]

EXPLODING PANTY DROPPER!!!

When I was a younger man I had aspirations of having an exploding panty dropper. Now I have one and it's not what I thought it would be.

I finished up a batch last week and this stuff is awesome!!! My problem is, the corks keep popping out of the bottle. I can't figure out what would be causing carbonation or pressure, except that maybe it got a natural yeast. Even then I can't imagine yeast living in 35%abv. It has not yeast or other off tastes or smells.

Method:
added 40%abv vodka to jar of strawberries and let soak for one week
drained and added sugar to cover berries for one week
drained and added syrup to previous soaking vodka
added more sugar to berries, let sit for one week then added that syrup to the vodka

I'm guessing at 35%abv but it should be pretty close. Any ideas on what happened and how to fix it?

[Prairiepiss]

How much vodka was used? And how much syrup did you add back to it? What kind of bottle and cork are you using?

I have some bottles that if I fill them to much and use a tasting cork. It creates enough pressure when putting the cork in that they pop right back out. Corks aren't tight enough to hold in the bottle. I have to leave a little more headspace in those bottles.

[newbrew]

I Apox. 500ml vodka and 100ml syrup. I used a 750ml wine bottle with a natural cork stopper. It has a lot of headroom and prior to cooking I shook the heck out of it to degass. It seems to be making its own carbonation. In fact after I shaken it makes a really great fuzzy drink.

[Prairiepiss]

prior to cooking I shook the heck out of it to degass. It seems to be making its own carbonation. In fact after I shaken it makes a really great fuzzy drink.

Cooking? Panty dropper doesn't required cooking?

500 ml of 40% plus 100 ml of syrup would be approx 33% give or take what the fruit added to the equation. Even if that was 30% ABV the alcohol levels are to high for fermentation to occur.

So something isn't right here.

[Prairiepiss]

Ok no I have a question about the panty dropper. I started a batch of mulberry panty dropper. On day 2 of the berries being in the alcohol I started getting a white dust type film on the inside of the jar? After I racked the alcohol off and added sugar to the berries. My alcohol jar is getting this white dust sediment in the bottom of it? I have poured it off of it twice now. I read through this thread and didn't see any mention of white dust sediment? I wasn't doing to filter till it was done. But maybe I should?

I filled a qt jar 3/4 full of frozen mulberries I had left over from making some wine. I washed them pretty good before freezing. And I got most of the stems off of them. Found a couple floating in it. I added 400 ml 95%. Didn't have lemon juice when started. Added some after I strained the alcohol off. The berries are covered in sugar now. But it has a nice deep purple color to it.

What could the white powder be? The liquid stains everything it comes in contact with. But this powder is defiantly white.

[LWTCS]

What could the white powder be?

My first thought is pectin...But the "dust" word you use is confusing.

[Prairiepiss]

That's what I was thinking. Dust was the best way I could think of to describe it? It reminded me of the pectin you find on grapes. But I never saw it on the berries. It almost looks like a yeast bed in the bottom of a fermenter. But it had also collected on the sides of the jar. Inside the jar of course.

[Dnderhead]

"It reminded me of the pectin you find on grapes."" ???????
never seen pectin on grapes or any other fruit.
pectin is in the fruit.you mite say its is the "glue" that holds fruit together.

[Prairiepiss]

For some reason I thought it was the white stuff on the outside of grapes? If I'm not mistaken I read that in one of my wine making books 20 years ago when I started making wine.

[Dnderhead]

"" I thought it was the white stuff on the outside of grapes?""
nope,,,,its blush, and that my friend is...yeast..its on all fruit but thin skinned fruit
the sugars "leak" threw the skin so yeast grows better on them.(grapes/plumbs etc)
you can start a ferment with it if you want.. boil some water,with a spoon of
sugar,,cool ,,aerate,,add a grape..presto ..you will have a ferment..

[newbrew]

prior to cooking I shook the heck out of it to degass. It seems to be making its own carbonation. In fact after I shaken it makes a really great fuzzy drink.

Cooking? Panty dropper doesn't required cooking?

500 ml of 40% plus 100 ml of syrup would be approx 33% give or take what the fruit added to the equation. Even if that was 30% ABV the alcohol levels are to high for fermentation to occur.

So something isn't right here.

Sorry I meant corking (auto-correct), no cooking was involved here. I agree, I can't imagine fermentation at these levels. I don't get it.

[The Baker]

I know that wines can undergo malolactic fermentation after the normal fermentation is finished, and at fairly high levels of alcohol.
Sometimes winemakers want it to happen and sometimes not.
Sorry, I don't know much more about it than that; but maybe.....

[marshrunner757]

Trying my hand at some SPD using some of my rum. Anyone try watermelon yet?

[Prairiepiss]

Trying my hand at some SPD using some of my rum. Anyone try watermelon yet?

I don't recall anyone doing watermelon? But I would be afraid to. Watermelon flavor is so delicate it would be hard to bring over.

But you just got me thinking about trying cantilope?

[Large Sarge]

Marshrunner, I have three quarts on different berries and not really impressed so far. The molasses flavor kinda mixes funky. Hope yours comes out better than mine.

[frozenthunderbolt]

Trying my hand at some SPD using some of my rum. Anyone try watermelon yet?

I don't recall anyone doing watermelon? But I would be afraid to. Watermelon flavor is so delicate it would be hard to bring over.

But you just got me thinking about trying cantilope?

I tried to make homemade midori - Mellon liquer. Smell when i opened teh jar after 2 weeks almost made me throw up it was that bad

[zouthernborne]

I've got some 65% abv vodka sitting on peeled and diced kiwis right now. Smelling great after only a day. I'm probably gonna go real easy on the syrup. This is gonna be an alcohol for tropical mixers.

[marshrunner757]

Marshrunner, I have three quarts on different berries and not really impressed so far. The molasses flavor kinda mixes funky. Hope yours comes out better than mine.

Same thing here Sarge. Looks like this is better left with a neutral. However, my apple pie is great!