On Jan 7, 4:21*pm, Liam Randall > wrote:
> Doug-
>
> Thanks so much for your prompt suggestions.
>
> I thought I might like the bananas in there anyway. *One of my
> favorite bourbons, Van Winkle 12 year reserve has a distinct mushed
> banana undertone. *Was planning on keeping the figs and dates.
>
> As far as the blending goes, it seemed to be a very popular suggestion
> in many of the recipes and guides that I've looked at. *Specifically,
> pg.31 of kitwines.pdf:http://www3.nf.sympatico.ca/phumber/Kitwines.pdf
>
> As this is my first batch, I fell like I've got a lot vested in it- I
> want it to be as good as it can be.
>
> I suspected as much on the bourbons. *I've tried making the infusion
> w/ high end Vodka and Bourbon and after 3 months you can hardly tell
> the difference between good or "bad" vodka. *After a year it's kind of
> tough to distinguish between bourbon and vodka period. *I may
> experiment anyway and post up some results. *Perhaps just a bottle or
> two.
>
> In my research I saw Lot's of good references to both of the kits you
> mentioned. *While I didn't exhaust all possibilities all of the links
> I followed and suppliers I checked were sold out of both kits.
> Ideally, I'd like to be as close to the "bean" as possible; I suspect
> that some of the flavor that's transferred from the Forrest Gump
> method (Boxes of chocolate covered cherries) is additive based
> flavors- cherry and chocolate alike (ever read Fast Food Nation?). *I
> believe I've seen a chocolate flavor additive at my local brew shop.
> I'd prefer not to go that route, but will consider it if all of my
> other options are exhausted. *I've had so much luck with my cherry
> infusion recipe I may give that a shot, however read many negative
> comments about using cacao powder period I'm somewhat hesitant.
>
> Questions, questions. *You should see my log books!
>
> Thanks!
>
> Liam

Liam,
The bananas and raisins will add some body and viscosity so I would
keep them for sure. I would use cheap 100 proof vodka for the
fortifying alcohol. I make Limoncello often and we can't taste enough
difference between Jacquins and Stoli to ever use good vodka again.

Since you want this sweet, higher acid shouldn't be an issue since you
can normally balance high acid with more sugar but I need to think
about whether you need the acid blend at all when i get home and can
look up the relative acidity of the fruits. Do you have any acid
testing equipment?

I have never made anything close to what you are proposing so just
want to let you know that so you can include that in your
considerations.

Joe