 Rank: Junior Member Groups: Registered
Joined: 5/17/2009(UTC)
Posts: 27
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"When placing fruit in your shine is there any special way or a length of time to keep it in.
1. peels?
2. do you need cheese cloth to place the fruit in for easy extraction later?
3. how much fruit for a pint or quart?
4. Any good receipts.
I would love to fruit up some of my questionable heads."
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 Rank: Advanced Member Groups: Registered
Joined: 8/17/2008(UTC)
Posts: 424
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My wife really likes flavored hooch, especially raspberry. She just takes a jar & fills it about 1/3 full of frozen or fresh raspberries & lets it set until it's to her liking. (about 3 weeks) Then she just pours the liquor through a fine strainer. She usually makes martinis with this. If the fruit in question is liable to come apart, I'd use a cheesecloth just to make it easier to strain, but I wouldn't think you'd have to.
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Rank: Junior Member Groups: Registered
Joined: 5/13/2009(UTC)
Posts: 20
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"I made some pear and strawberry my last batch. I added sugar - DON'T! I let it sit outside and shook it everyday and it has a great fruit flavor but too sweet. I just put up some peach and cherry. Here's what I did. Dilute to 40% with a qt jar about 2/3 full. Fill remainder with fruit less seed but I put the peels in. More fruit flavor i hope. I will taste it as it goes along probably starting in a week then either strain it or just try it like it is. The longer on the fruit the better. I'll let you know.  "
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