Making alcoholic cordials - Page 2

GunnarSK · November 7th, 2009, 09:39 AM

If you cover or mix fruit with sugar and let it steep for some time (weeks) you get a better result than with adding the alcohol right away. Usually this is done with vodka here (this is Poland), but I guess it can be done with any kind of strong alcohol. This is called Nalewka in Polish, and using vodka is essential for the colour, which should be consistent with the fruit. Usually it is done with blackcurrants, prunes/plums or sloe, but I have also made it succesfully with (Japanese) bush quince (chaenomeles), which made an interesting colour as well as a good taste. I guess you could use regular tree quince (cydonia oblonga) instead. To strenghten the product use pure spirits.

Susie · November 7th, 2009, 11:13 AM

Quote:

Originally Posted by GunnarSK

If you cover or mix fruit with sugar and let it steep for some time (weeks) you get a better result than with adding the alcohol right away. Usually this is done with vodka here (this is Poland), but I guess it can be done with any kind of strong alcohol. This is called Nalewka in Polish, and using vodka is essential for the colour, which should be consistent with the fruit. Usually it is done with blackcurrants, prunes/plums or sloe, but I have also made it succesfully with (Japanese) bush quince (chaenomeles), which made an interesting colour as well as a good taste. I guess you could use regular tree quince (cydonia oblonga) instead. To strenghten the product use pure spirits.

My uncle in Germany collect fruit from his garden and put it into a barrel and adds sugar, then later he takes the mix and has it distilled into schnapps.

axhandle · November 12th, 2009, 10:51 AM

Slivovice--By law--52% ETOH-- a frugal Chemist can do it.
Calvados---Another Nuke

November 7th, 2009, 09:39 AM	#11
GunnarSK European Digger Join Date: Sep 2008 Location: Warsaw Poland, Århus Denmark USDA Zone: 6a Posts: 225	Re: Making alcoholic cordials If you cover or mix fruit with sugar and let it steep for some time (weeks) you get a better result than with adding the alcohol right away. Usually this is done with vodka here (this is Poland), but I guess it can be done with any kind of strong alcohol. This is called Nalewka in Polish, and using vodka is essential for the colour, which should be consistent with the fruit. Usually it is done with blackcurrants, prunes/plums or sloe, but I have also made it succesfully with (Japanese) bush quince (chaenomeles), which made an interesting colour as well as a good taste. I guess you could use regular tree quince (cydonia oblonga) instead. To strenghten the product use pure spirits. __________________ I have grown Stupice. bred in the Czech Republic as well as Matina from Germany and also Kimberly, bred in Canada. I prefer Matina. And Sophie's Choice is a good early as well, and I have a list of Russian ones that I've grown as well Dr. Carolyn Male, Expert tomato grower and experienced gardener

November 12th, 2009, 10:51 AM	#13
axhandle Senior Member Join Date: Jun 2009 USDA Zone: 7a Posts: 4,444	Re: Making alcoholic cordials Slivovice--By law--52% ETOH-- a frugal Chemist can do it. Calvados---Another Nuke