[Northkeep] Blackberry Ratafia

Mon Dec 4 15:06:46 PST 2006

Angus asked:

>Q: How much fruit will I be needing for each....5 gallon batch

I've generally made it in batches in quart fruit jars, loosely packing the 
fruit then filling with the brandy or vodka.  I usually get about 2 cups of 
juice (I also mash the steeped fruit to get out all that fruity-fiery 
goodness).  Mixed 1:1 with the syrup, that yields about a quart of liquid 
for from an investment of about 3 to 3 1/2 cups fruit.  Your mileage may 
vary.  You'll have to futz about with quantities to figure it out.

You can also monkey with how much syrup you add, or how sweet you make the 
syrup, to adjust for taste, which will also affect the volume.

I will also say that, this stuff being very sweet, you won't drink it in the 
same quantities you would mead.  However, mix some of the ratafia with some 
club soda, and you get an excellent spritzer - especially with strawberry 
ratafia.

>Q: will this work in Quantity, say 35 gallon trashcan full of smashed 
>fruit, topped off with low grade alcohol, Shaking is not feasable, so I 
>guess I could mix with a paddle for a month or so....then rack off  and 
>bottle?

That should work fine, just make sure you're using food-grade plastic, and 
keep it sealed to keep dust and such out.  I'd set it in the corner of the 
garage to keep it cool.

>Q: How much home brew can you transport across state lines before it is 
>concidered Bootlegging?

I leave that question to others.  I don't know.

>Q: Any guesses on how honey added at the start would effect the outcome?

You don't need to do that.  All the sweetness comes from the syrup added at 
the end of the process.  This isn't brewing or vinting - no fermentation is 
involved. That was done for you by the nice people who made your cheap 
liquor.  What you're doing is more like making fruit tea.  Really, really 
butch fruit tea.

I've never experimented with using honey, but since you haven't made this 
before and want it for Gulf Wars, I'd say do it the usual way this time, 
then experiment for 2008.

If you put it on to steep now, you should be able to bottle it in late 
January.

By the bye, this works just as well with frozen fruit as with fresh.  I 
don't recommend taking a shortcut with bottled juice - it's already been 
sweetened, and has preservatives and such.  I can't guarantee the results - 
though if anyone is in the mood to tinker, let me know how it turns out.

And as a final note - the first time I made this, I used a decent brandy - 
J&B, as I recall.  The next time, I was in a chinchy mood, so I used a 
bottom shelf brandy - and it turned out just as good.  Brandy does, however, 
lend a bit of a brandy flavor to the final product, so if you don't want 
that, use a cheap vodka.

In servicio (and happy sipping!),

Talana

>----- Original Message ----
>From: Jennifer Carlson <talana1 at hotmail.com>
>To: northkeep at lists.ansteorra.org
>Sent: Saturday, December 2, 2006 2:36:52 PM
>Subject: Re: [Northkeep] Blackberry Ratafia
>
>
>Raghnailt asked:
>
> >Two questions: Would this work with most fruits and how long (yeah, like
> >it's going to make it through the day) would this keep, refrigerated,
> >once it's ready?  Sounds perfect for this weather...
> >
>
>Answer the first:
>I've had the best luck with berries: blackberry, strawberry, and raspberry.
>Apple didn't do so well.  Stone frults, such as plums and peaches, will
>work, though the strength of flavor depends on how flavorful the fruit was
>to begin with.  Hmm, I've got some Porter peaches in the freezer . . .
>
>The apricot someone mentioned sounds wonderful.  I've been tempted to try
>cranberry - soaked in vodka, I think it would make Wolf's fire while 
>cutting
>out the middle man.
>
>Answer the second:
>
>It does not need to be refrigerated.  Both the very high alchohol content
>and the high sugar content will keep it good, just like the stuff on the
>liquor store shelves.  Sugar is a preservative - that's why in period it 
>was
>purchased from an apothecary and kept in the still room, rather than
>purchased from a grocer and kept in the kitchen.  Then in the renaissance,
>apothecaries turned to confectionary, and candy making became a big thing -
>but that's another story.
>
>Once you mix the liquid with the syrup, put it in bottles and put it on the
>shelf.
>
>The leftover fruit, on the other hand, you will want to keep refrigerated
>until used.  It will have a substantial amount of alcohol, but not
>necessarily enough to prevent stuff from growing in it.
>
>In servicio,
>
>Talana
>
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