Putting whole fruit or items in shine to add flavour\looks?

[GuyFromTheNorth]

Hey everyone, I'm new to the forum and did some searching but didn't see alot specifically on what I was hoping to do. A friend and I recently produced our first 50oz of 130proof from a plain cane sugar batch. We are hoping to give some of it as Christmas presents (we did everything to the rule and tested it ourselves, so far safe!). We thought of just jarring some of it in classic looking mason jars, but I thought why not add some asthetics (and maybe some flavour) to it with items.

I was thinking maybe whole apricot, maybe a whole pear, or maybe some coffee beans? Will the fruit hold up if submersed fully inside the jar? My biggest worry is we put a pear in a jar of clear shine and a week later it's all cloudy and gross looking. We only have so much product to give away before Christmas so the time to experiement is limited. The new years we will have more time to really test things out. Thanks for any input or experiences!

[Usge]

fruit macerations are common. Look in the tried and true recipe forum. There's several fruit type recipes there that might give you some indication. It's common to use cherries and cherry juice. And I've never seen any that disentigrated the cherries into pulp or anything like that. It would depend on the fruit. (cherries have a skin that sort of holds them together). There's always going to be some floaty bits though. That's to be expected. I'm not sure about pears....you should do a small experiment. If it falls apart on you, you can always strain it off and still have the flavor. I would imagine you want to avoid seeds or anthing that might leave a bitter or unexpected taste. I'm don't have much experience with this...so ...see if others can chime in who do.

As to the mason jars..I know it makes a novelty gift. But, truth be known..they aren't really good to give out as gifts and I'll tell you why. You ever tried to pour a shot with a mason jar? It dribbles and runs all down your hand. They aren't designed for that. Your friends will likely spill more than they pour. The other thing is..those jars use a rubber seal and with sugary fruit..it's going to tend to stick. Lastly, they are wide mouth and usually give you an unpleasant nose hit of alchol, etc..when you put it up to your mouth to drink. They look cool and all. Traditional. But, I'd use something else. I buy 250ml glass bottles.

[Hearts_On_Fire]

I've been making Portuguese Ginjha (fire water with sour cherries, basically). To help macerate quicker, I put fruit at the bottom of the jar then pour sugar over fruit then the alcohol. The sugar helps macerate (pull the juices) out of the cherries to make the fruit syrup. I'd imagine if you just want fruit for looks and no sugar, the maceration will not happen (or very, very slowly) and the fruit will not impart flavor.

Good advice, Usge. I was going to gift some of my stuff and I never thought of the problems a mason jar can present to the avg drinker!

[Prairiepiss]

Kinda late to do this. But it just shows it can be done.

Williams Pear Brandy

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[Hawk_]

Kinda late to do this. But it just shows it can be done.

Williams Pear Brandy

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Holy Batman! How'd they get the pear in that bottle? Magic?

[Prairiepiss]

They grow them in the bottle.

[Usge]

HA! Ship in a bottle

[Prairiepiss]

They are much more impressive in person. I seen them on the shelf at the local package store. And really wanted to buy a bottle. But I just couldn't unass the $40 they wanted for it.

Could you imagine a pear tree with a whole bunch of bottles stuck on it. And what would happen if it got infested with some bugs or some kind of infection. Making them all not sellable. How would you go about getting the bad ones out to save the good bottles?

[Durace11]

It's probably an impressive bottle tree with a bunch of netting holding all the bottles up there. I'm sure they get a fair amount of bugs and whatnot in the bottles that have to be washed out or are unusable. Probably accounts for the higher price of the product. Not to mention the pear takes up a full 1/3 of the liquid space so you are getting short poured on the bottle volume.

[Prairiepiss]

Nice quote Durace11.

I read Mr P at the bottom of your signature as I clicked off the page. Had to come back and read it.

[Hawk_]

Slick as snot. That's all I've got to say. If I wasn't moving I'd try it with my dwarf peach tree

[Dnderhead]

"what would happen if it got infested with some bugs or some kind of infection"
they tape the bottle shut,also the bottle needs support or will/can brake the limb.

[Prairiepiss]

If they tape it shut wouldn't that promote mold?

[haggendas]

I’ve recently been doing macerations/infusions with my vodka/neutral for Christmas as you are doing. I currently have infused strawberries, blueberries, pineapple, cantaloupe, Fuji apples and mystery fruit that I have I do not have a clue what it’s called in English. All I know is that it’s excellent! This week I’ll be doing ginger, cucumber and pear apples.

I’ve been using 40% abv, but I read that you may want to infuse with a higher percentage of alcohol as the percentage will drop due to the fruit absorption. If you discard the fruit, you’ll be losing some alcohol. If it’s legal where you’re from and you just so happen to own a bar, you may choose to sell the fruit pieces to your patrons! Personally, I find the fruit too strong for my taste, but my friends do love them.

As for using mason jars, they are perfectly fine. I use a turkey baster to remove alcohol and transfer it into shot glasses, the blender, etc. I know members here (including myself) shun when alcohol and plastic meet, but you are merely transferring it for a brief time that I don’t think you’ll have any adverse or ill effects doing that. Just make sure to rinse the baster after. In any event, your friends may just choose to drink straight from the jar! Oh, as for the smell, once it’s properly infused, you can barely smell the alcohol…and if you do, there are hint of the fruit/veggie to mask it.

Google infused vodka and you’ll get an array of helpful and creative ideas on the web. I’ve also done a YouTube search and found helpful videos and ways to make a number of different infusions, included bacon vodka! In a short time you’ll find out what works and what doesn’t. Macerations or infusions are excellent in my opinion. Barreled alcohol such as whiskeys, rums, etc. are nothing more than macerated/infused alcohol by wood.

Merry Christmas and happy infusing!

HD