I have been making liqueurs of late. However there is just one problem: It
was reccomended to me that I use dried fruit, however the dried fruit absorbs
half of the very expensive sprit that I am using (rum). Is it okay to use
normal fruit?

Please help me!

I'm at actrix guys and girls, not junk

Hi,
I made two batches of apricot ale, one using dried fruit and the other using
fresh. When I used the dried fruit, I soaked it in hot water for a few
hours first to reconstitute it, then boiled it for a few minutes (to kill
any wild bacteria). When I used the fresh fruit, I didn't have to
reconstitute it, of course, and I thought the fruit flavor was more intense
(i.e. better). So...never having made liqueurs, I would say try both dried
and fresh, but if you reconstitute the dried fruit by soaking it first, then
maybe they won't soak up all your rum.

Bill Bell
P.S. I bet that drunken fruit would go good on top of some ice cream! :)

"Michael" <wahall@junk.co.nz> wrote in message
news:3f12389a@news.actrix.gen.nz...[color=blue]
> I have been making liqueurs of late. However there is just one problem:[/color]
It[color=blue]
> was reccomended to me that I use dried fruit, however the dried fruit[/color]
absorbs[color=blue]
> half of the very expensive sprit that I am using (rum). Is it okay to use
> normal fruit?
>
> Please help me!
>
> I'm at actrix guys and girls, not junk[/color]

I had the same problem with my fruit absorbing my absolut vodka.. pretty
pricey stuff..

I tried boiling it in a solution of sugar and water, it is pretty good
stuff, strain the mix through cloth to remove solids...

All you get is sweeeet nectar of the gods :)

add that to your alcohol to mix to right %

--
- Chris.
[url]www.myarcadegames.com[/url]
( Perth, Western Australia )
"Bill Bell" <wbell1@bellsouth.net> wrote in message
news:KJJQa.63130$Ph3.6614@sccrnsc04...[color=blue]
> Hi,
> I made two batches of apricot ale, one using dried fruit and the other[/color]
using[color=blue]
> fresh. When I used the dried fruit, I soaked it in hot water for a few
> hours first to reconstitute it, then boiled it for a few minutes (to kill
> any wild bacteria). When I used the fresh fruit, I didn't have to
> reconstitute it, of course, and I thought the fruit flavor was more[/color]
intense[color=blue]
> (i.e. better). So...never having made liqueurs, I would say try both[/color]
dried[color=blue]
> and fresh, but if you reconstitute the dried fruit by soaking it first,[/color]
then[color=blue]
> maybe they won't soak up all your rum.
>
> Bill Bell
> P.S. I bet that drunken fruit would go good on top of some ice cream! :)
>
> "Michael" <wahall@junk.co.nz> wrote in message
> news:3f12389a@news.actrix.gen.nz...[color=green]
> > I have been making liqueurs of late. However there is just one problem:[/color]
> It[color=green]
> > was reccomended to me that I use dried fruit, however the dried fruit[/color]
> absorbs[color=green]
> > half of the very expensive sprit that I am using (rum). Is it okay to[/color][/color]
use[color=blue][color=green]
> > normal fruit?
> >
> > Please help me!
> >
> > I'm at actrix guys and girls, not junk[/color]
>
>[/color]