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How long can I macerate dried fruit in liquor before worrying about fermentation?
- Thread starter marilynfl
- Start date
desertjean
Well-known member
Too funny. I just found a jar of dried cherries in brandy in the fridge
left over from Oktoberfest. I left it in there and am wondering if it's still good...or should I pitch it?
left over from Oktoberfest. I left it in there and am wondering if it's still good...or should I pitch it?
shaun-in-to
Well-known member
Forever? With a rum pot (rumtopf) with rum or brandy, fermentation isn't usually a concern. Not sure
if dried vs. fresh fruit makes a difference. You can prevent mold by keeping the mixture slightly acidic, with some lemon juice or ascorbic acid powder (vitamin C).
if dried vs. fresh fruit makes a difference. You can prevent mold by keeping the mixture slightly acidic, with some lemon juice or ascorbic acid powder (vitamin C).
No fermentation should take place unless you have A LOT more fruit than . . .
a lot more fruit than liquor. Alcohol is a product of fermentation: think of it as a yeastie-beastie waste product! When the alcohol gets to a certain point, the fermentation stops 'cuz the yeast is unable to grow (or is dead from the waste products). Of course some yeast can tolerate higher alcohol around than others can.
Since you are macerating fruit in a distilled liquor (which is much more alcohol-concentrated than an undistilled product), the alcohol acts as a preservative, keeping yeastie-beastie fermentation at bay. . . (Or so I understand!)
a lot more fruit than liquor. Alcohol is a product of fermentation: think of it as a yeastie-beastie waste product! When the alcohol gets to a certain point, the fermentation stops 'cuz the yeast is unable to grow (or is dead from the waste products). Of course some yeast can tolerate higher alcohol around than others can.
Since you are macerating fruit in a distilled liquor (which is much more alcohol-concentrated than an undistilled product), the alcohol acts as a preservative, keeping yeastie-beastie fermentation at bay. . . (Or so I understand!)