Flavoring - Blueberry SPD without the process?

[Doogie]

Question - I have yet to try it (I am on gen #3 of UJSSM and need to get to 7 to quit the sequence)

Now, I make the SPD (God bless the creator of it), but with blueberries - I use a standard Birdwatchers, reasonable cuts, etc and use frozen blueberries.

But I had a thought, and wondered if anyone has tried it - people sometimes add dunder, stuff into the spirit run low wines (I add molassas at this stage for rum, frozen corn for UJSSM), but has anyone added fruit into the low wines and got a reasonable result in transferring the fruit flavor to the finished product?

I am thinking it as a low-sugar possibility ... maybe as a base to a "just blueberries and lemon - no sugar" modification.

If nobody has, I will try it in the spring ... just seeing if there is a precedent ...

[MadMasher]

I tried but the fruit scorched and ruined my whole run. I wasn't pleased to say the least.

[FullySilenced]

I just nuke it when i make Blueberry Nukins its pretty good

I thought you had tried that one though Doogie

[sweeps]

I tried it with cranberries. Got a very lightly flavored vodka - very pleasant, but didn't exactly scream cranberry at you. I think I used a 3lb bag of frozen cranberries to a gallon of 30%. Maybe 2 bags would have been better.

[Doogie]

I just nuke it when i make Blueberry Nukins its pretty good

I thought you had tried that one though Doogie

Ya, I have - the Fruit Nukins/Nuked SPD method is very well reviewed.

Simply, I was trying to figure a way to cut the sugar content ... just kind of thinking out loud. Yes, I could just cut back the sugar ... lol ... I have not told but a few of the 45+ women who love the stuff that there is enough sugar in that litre to pad their asses kinda quickly ...

And I was also looking to see if I could make a clear liquid ...

[BDF]

Try macerating for a while and redistilling? Simple enough experiment to run.

[NZChris]

Running a small pot of raspberries and cocoa that have been steeped in Birdwatchers. Tastes ok halfway through the run. Seemed like a shame to get rid of all of the beautiful color so I held some back in case I want to color it up later.

I don't know how much difference it would make if I had just tossed the fruit and cocoa into the still without a week of steeping, but I have made successful gins just by tossing everything into the pot and running it.

I've got some rum low wines here that I could chuck something into. Any suggestions what I should try with that?

[Doogie]

molassas - I use it every time for the spirit rum runs.
if you have vanilla bean, put it in the output of the condenser when the hearts start - it will quickly infuse vanilla into the liquid - just split the bean ..