Juice from berries turn "jelly"

[rug]

Hi

I tried to make a delicious raspberry liquer the other day.

I squeezed juice from the berries and added strong alcohol to mix to around 40% alcohol.

An instant reaction happened....a "jelly" or "snotty" substance appeared. Approximately 50% of the volume in the bottle was nice and drinkable. The other 50% was very unpleasant to drink. It tasted good, but the "mouth feeling" was bad.

Why does this happen? And how to avoid it?

[Demy]

I can't give a scientific answer but I would say that the particles dissolved in the juice reacted with alcohol and are coagulated ..

[zed255]

The pectin from the fruit set into a jelly. You can try using pectinase, pectin enzyme, to break it (the fruit) down prior to steeping in alcohol. Had this with peaches. Was hazy, so I let it sit in the refrigerator for a loooong time. When I checked on it the top half was nice and clear, the bottom was like an alcoholic preserve.

[LWTCS]

The pectin from the fruit set into a jelly. You can try using pectinase, pectin enzyme, to break it (the fruit) down prior to steeping in alcohol. Had this with peaches. Was hazy, so I let it sit in the refrigerator for a loooong time. When I checked on it the top half was nice and clear, the bottom was like an alcoholic preserve.

Yep.
"Jelly fish".
A tall, wide mouth cylindrical vessel will allow you to pour off the clear with out disrupting the jellyfish (if you don't get greedy).
Only problem is that there is flavor in that jelly fish. Sigh.....

[bluc]

May be good on morning toast

[NZChris]

Experiment with adding extra sugar and gelatin to turn it into jelly shots. If you get it right, they can be a great party treat.

[rug]

Experiment with adding extra sugar and gelatin to turn it into jelly shots. If you get it right, they can be a great party treat.

[rug]

May be good on morning toast

[CoogeeBoy]

But to avoid it, I have been using a lot stronger alcohol and macerating fruit rather than adding juice, a different method I know but I would have thought a similar end result.

Maybe if the ABV was higher, you would not have gotten the jelly effect?

Just my thoughts.

But I must say, I do like the idea of the Jelly shots also!

[rug]

Thanks, this sounds logic. I will try!
We have same problem with cloudberries

The pectin from the fruit set into a jelly. You can try using pectinase, pectin enzyme, to break it (the fruit) down prior to steeping in alcohol. Had this with peaches. Was hazy, so I let it sit in the refrigerator for a loooong time. When I checked on it the top half was nice and clear, the bottom was like an alcoholic preserve.

[NZChris]

I doubt you will get jelly if you don't squeeze the fruit. We've always put the drained fruit onto icecream for deserts and only used the free run liquor for making liqueur.

[heinz99]

Agree, its fruit pectin!
The alcohol has a reaction with the pectin and gells it - exactly what sugar does when you cook a jam.
Essentially the alcohol has a dehydrating effect - it enhances the pectin’s gel-forming capability by drawing water to itself, decreasing the ability of the pectin to remain in separate chains.

A Bit geeky, but yes, a pectinase will sort you out - or try and steep whole berries by not damaging the cellwall (the pectin will then remain intact..