Thread: drunken fruit
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Thanks John. You're correct, Scott's recipe does sound fun to make and I am
still looking.

"John213a" > wrote in message
...
> << Thank you very much Scott. After printing out and reading your receipt
> it
> made me remember that one of the ingredients in the recipe I use to have
> was
> yeast. Do you know anything about a Rumtopf/Rum-pot or Drunken Fruit
> recipe
> with yeast? Thanks again for your help. >><BR><BR>
>
> I think that you are both speaking of different processes. Scott said
> that 108
> proof rum is necessary and from Brewing, I know that yeast cannot exist
> above
> 15% alcohol or 30 proof, therefore yeast and 108 proof cannot be part of
> the
> same recipe. In fact to get a "sweet" fruit wine, usually a brandy of the
> same
> wine is added in the fermentation process before the yeast can convert all
> the
> fruit sugars to alcohol, thus both stopping the working of the yeast and
> increasing the level of alcohol in the final product. This is why a Port
> is
> higher in alcohol (often 20%) than regular wine (usually around 12%)
> Scott's
> recipe sounds fun to make, but if you are looking for a drunken fruit that
> has
> Yeast in the process, you need to keep looking.