Making alcoholic cordials

[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.

[Susie]

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]

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