I have about 6 larger cans of mandarin oranges and pineapple which need to be used. Thinking about doing a fruit-infused Vodka.
Anyone done this before? If so, I'd appreciate tips.
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I have about 6 larger cans of mandarin oranges and pineapple which need to be used. Thinking about doing a fruit-infused Vodka.
Anyone done this before? If so, I'd appreciate tips.
Freash fruit works the best. Canned always makes the vodka way to sweet. Even if you rinse the fruit before putting it with the vodka.
I've been running the "infusion" program at the bar where I work for about the past year and a half to two years. My best advice is to use small mason jars so if you screw something up then you aren't wasting a full handle of vodka. Err on the side of safety and be sure to refrigerate your infusions that use "soft" fruit and foodstuffs as well.
I would also agree with colorider, canned fruit is generally going to be waaaaaaay too sweet. If you're just trying to get rid of the vodka and some canned fruit, try draining and washing the fruit first, then be prepared to mix the vodka with something like iced tea or a really tart lemonade when serving. Also be sure to cut up the fruit, the more surface area the fruit has to interact with the vodka the better.
PS, when infusing fresh pineapple, the core (which is generally discarded) will lend the most flavor.
PPS, If we ever have a decent crab apple harvest again, then try infusing a "sharp" rye whiskey (bulliet rye works well and is relatively cheap for a handle) with crab apples and then use that infusion as the basis for an incredible Manhattan
feel free to pm or reply here if you have any other questions.
Use Fresh fruit. Best ones I have ever done are Crab Apple and Wild Plum. I have wanted to try peach and apple but have not had access to those trees for it. I get crab apples from the Grandparents house and Wild Plums up in North Dakota at my dads place. I can't quite remember the Sugar per container ratio, should be able to Google someones recipe they shared. I think it was 1 cup of Sugar per gallon. You fill the jar with as much of the fruit as you can and then add the sugar and fill to the brim with Vodka. I recommend just rinsing off the fruit and leave the skin on so you don't get too much fruit pieces in the liquid. Then rotate your jar every few weeks or month to allow the sugar to mix around again. The longer you let it sit the better the flavor. Crab apple is good after 3 months but right at a year it is perfect. I have 6 half gallon ball Jars I use and just crack into one when I want to. Having 6 allows you to keep rotating them in and out and let some of the jars get to the year mark. I recommend using a Almond Milk bag, $8 on amazon, to strain into your container you are going to hold the Vodka into, it gets rid of all the fruit floaties, looks cleaner when sitting in a glass. You just need to scrape the syrup and sugar off the bag with a spoon every so often as you pour to allow the liquid to get through.
Also, the quality of Vodka doesn't have much of an affect. I have experimented with low, mid, and high range brands and you can't taste the difference between them all but that depends on how long you let it sit and ferment. I go to Total Bev or Tipsy's and get the cheapest junk they have in big bottles. You could also possibly get a discount on a case of 10 or more if you want to buy in bulk. This process is kind of addicting once you get in the groove and is a joy to share with friends and family over the summer and holidays.
Good Luck!
Good point about the vodka ACE2GOOD. You can also try to old college trick of running super cheap vodka through a brita pitcher a handful of times. Works surprisingly well.
We did that in college and couldn't really tell the difference.Quote:
Originally Posted by MrAK
Did you run it through the filter a good 8 times or so?
I can't remember, it was college.
^lol and you were drinking at the time!