Home Distiller

I've been experimenting with apple pie recipes lately to find the best recipe I could. I came to a couple conclusions after ALOT of testing but the most significant was there was almost no difference in taste when I macerated real apples then removed them and did the whole sugar syrup method (PD) vs using apple concentrate.

Has anyone else experimented with this using other fruits? I can see several advantages of just using fruit juice concentrate over using real whole fruit but no pros to using fruit. Am I missing something? Isn't pure juice concentrate the exact same thing we are extracting from our fruit when we macerate (plus sugar, but we are adding sugar later anyways).

Shovelhead89 wrote:...Am I missing something? Isn't pure juice concentrate the exact same thing we are extracting from our fruit when we macerate (plus sugar, but we are adding sugar later anyways).

What's the label say? What doesn't it say (because the producer is not required to say it)?

When you pick up a bag of apples, what ingredients go into the bag?....just apples, I assume.

Same thing....probably not.
ss

still_stirrin wrote:

Shovelhead89 wrote:...Am I missing something? Isn't pure juice concentrate the exact same thing we are extracting from our fruit when we macerate (plus sugar, but we are adding sugar later anyways).

What's the label say? What doesn't it say (because the producer is not required to say it)?

When you pick up a bag of apples, what ingredients go into the bag?....just apples, I assume.

Same thing....probably not.
ss

Assuming I can get pure fruit concentrate, which I'm sure I can if I really look, would there be any difference? I know for citrus fruit the peels hold alot of flavor but for peach, apple, berrys ect I just don't see what I'm gaining by going to all the work of the "panty dropper" method.

Check Jedneck's thread on his clear apple pie . He flat nailed that booger .

Truckinbutch wrote:Check Jedneck's thread on his clear apple pie . He flat nailed that booger .

I'm not looking for a clear alcohol. No need for me to distill after maceration. I was the colour and full flavour from the fruit.

Any other opinions or suggestions? I'll be comparing it to my macerated version of peach moonshine later this week.

Anyone got a link to Jednecks clear apple pie thread?

it's in here http://homedistiller.org/forum/viewtopi ... 11&t=50185

Oh. I've read that.
Hoping it was a recipe not requiring a thumper.

I need a thumper. Lol

Thanks.

Well, i made a peach pie moonshine tonight by adding my neutral base macerated with my spice mix to frozen peach concentrate juice and 1/3 cup simple syrup. Compared it to the peach pie I made using the panty dropper method from canned peaches. If anything I'd say the concentrate tastes and smells much more like real peaches then the canned peach version. And took WAY less work or money to make. This was immediately after mixing and after a week I'm sure it'll smooth out and the flavours will mix together giving me an even better product. I will update. If it lasts.
I'm still not sure which would have a better shelf life or how oxidation will affect both. Any comments or questions are welcome.

You answer your own question , I use concentrate , son in law owns a licker store his friend did a taste test my stuff won and had a lot more proof around 80

If you want something really good, just wait until they're in season. Combine some fresh peaches with neutral spirit made from fruit and re-distill it, then throw a few peaches and some honey in the resulting distillate. Give it a few months.