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Brewbear
12-29-2005, 03:45 AM
That's very interesting, i would venture to guess the frozen fruit will still have some yeasties, they do survive freezing (spores?)
The question I have is : where are the recipes?
I know a few people that LOVE raspberries!

Thanks in advance,
Brewbear

webmaster
12-29-2005, 10:38 AM
(note: This topic was split from this topic:
http://www.gotmead.com/index.php?option=com_smf&Itemid=103&topic=3091.from1135866427;topicseen#msg26267 - read the previous info there)

OK, so, the raspberries were pureed, and packaged by the local brewshop. I assume he gets them in bulk somewhere, probablyl from a wine base producer, so I assume they've been processed at least slightly.

Here's the recipe I used, from Cordials from your Kitchen (http://www.amazon.com/exec/obidos/ASIN/0882669869/gotmethelarge-20/102-7760579-1665759?creative=327641&camp=14573&link_code=as1):

1 1/2 pounds fresh raspberries, picked over and washed (I used pureed raspberries from the brewshop, or use wine base)
1 cup sugar
3 cups white zinfandel
1 1/2 cups 100 proof vodka
2 cups water

Crush raspberries and sugar together in bowl. Let stand for about 1 hour. (I poured the puree into the jar I was using and went right ahead with the rest). Transfer to clean 2-quart container and add zinfandel, vodka and water. Cover and let stand in a cool, dark place for 3 days, shaking frequently.

Use a fine mesh strainer to strain out solids (I left it on the solids, timing issues and work stuff). Discard. Transfer liqueur to clean container and let stand for 1 week. Rack or filter into a final container. Age for at least 1 month more before serving. Makes about 1 1/2 quarts.

Vicky - making another raspberry, a blueberry, a cherry, a strawberry and an amaretto almond next

Brewbear
12-29-2005, 12:47 PM
Thanks Vicky,
I think I'll just have to make a trip to Trader Joe's and get the raspberries, I have all the other ingredients at hand. I'll let you know how it turns out.

Cheers,
Brewbear

Miriam
12-29-2005, 06:22 PM
The raspberries I use and which ferment spontaneously are frozen and imported from Poland. If frozen, imported berries ferment like that, I shudder to think what fresh ones would do. ;D

Vicky, your cordial recipe starts like the one I posted in Likker is Quicker. I think that initial hour of standing in a warm place starts those wild yeasts up. I understand that you want to encourage fermentation here, but if you ever wish to avoid it, maybe put the puree/sugar jar in the fridge for the hour.

Miriam

webmaster
12-29-2005, 06:39 PM
Actually, my intent wasn't to ferment it, none of the others did, the strawberry and blueberry both worked like a cordial is supposed to....LOL

I'll try the fridge thing. The recipe I have is from this book I got at Pennsic this year.