 Rank: Junior Member Groups: Registered
Joined: 1/7/2012(UTC)
Posts: 10
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"Anyone know how to make shine with strawberrys?
Will frozen berries work? Looking to make about 1 gal.
Do you add berrys and let them ferment or add them later?"
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Rank: Junior Member Groups: Registered
Joined: 8/14/2009(UTC)
Posts: 92
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"After you proof your shine just add fresh strawberrys to the shine let set for a few weeks. The product will turn red in color and taste great. One to two packs os berrys.
popapina"
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Rank: Junior Member Groups: Registered
Joined: 1/23/2012(UTC)
Posts: 27
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what do you guys prefer to dilute the shine down to?
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Rank: Junior Member Groups: Registered
Joined: 8/14/2009(UTC)
Posts: 92
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"We like it about 90 proof !
popapina"
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Rank: Junior Member Groups: Registered
Joined: 1/23/2012(UTC)
Posts: 27
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I got 2 jars going right now at 90 proof, starting to smell really really good. I've been changing out the strawberries when they lose all their color? Is that a good plan? I added sugar and honey as well. I gave it a taste yesterday and already it's not bad at all. I could sip it easily. I'm going to keep changing out the strawberries until the jars are real red in color. Very excited to try it out!
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 Rank: Newbie Groups: Registered
Joined: 1/16/2012(UTC)
Posts: 8
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 Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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Tried this one out, came out pretty good.
4-2kg bags frozen stawberrys (about 18lbs)
3kg honey
5kg brown sugar
4kg white sugar
2 packs of turbo yeast
This is a 10gallon mash and the SG ended up with about a 15% potential alc.
Leave strawberrys in sink to defrost and get nice and soft then put through a blender. Heat 4 or 5 gallons of water to dissolve your sugar then combine with honey and strawberrys in fermenter, top up water to 10gal. Waited til it was 80 degrees to add yeast. Very violent fermentation, done in three days.
Total yeild was about 5 quarts at 160 proof. Three runs with first 8-12 ounces being thrown out and no tails collected.
next time maybe a less aggressive yeast and no thumper so it comes off at 120-130 instead of 158-162.
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Rank: Advanced Member Groups: Registered
Joined: 3/1/2012(UTC)
Posts: 198
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I wouldnt worry about boiling fruit. The big thing is it can't be floating at the top or it will mold(ferment).
I got an old downhome recipe from my mom years ago for crabapple liquer. Fill a half gallon mason jar with cored crab apples, 1lb of sugar and a 40 oz of shine or vodka. Everyday flip the jar. The key is it needs to be flipped at least once a day so the fruit doesn't float on top and rot. Do that for 30 days and then filter out the fruit.
I have tried this recipe with several other fruits and never had any problems. I did try it with strawberrys and was unimpressed. Lots of colour came through but not much for flavour. It seems tart fruit works best. Granny smith apples work great. Pear works well but you will want to cut the sugar back.
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