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Making Homemade Raisin Syrup
Hi,In the book “TREATISE ON THE MANUFACTURE AND DISTILLATION OF ALCOHOLIC LIQUORS”, they have a recommendation for improving the quality of brandies which is adding 15 grams of sugar-candy (I’m guessing this is refined sugar) or 3 cl (30ml) of syrup of raisins per liter. This, they explain, “removes their sharpness and renders them smoother and more agreeable”.I searched throughout the book, but can’t find how to make this “syrup of raisins”. Do you guys know? I’d like to try this idea.Thanks!
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5 Replies
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I have not previously heard of raisin syrup, but it sounds delicious. A brief search revealed it is made in some cultures as baby food, but rather easy to create and can be made with added vanilla, cinnamon, brown sugar etc. Thanks for sharing.“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”- W.C. Fields My EZ Solder Shotgun My Steam Rig and Manometer
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I’ve boiled/simmered rasins then mashed them up and put in rum wash. Added a nice subtle touch to the rum.
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John RackPRACTICAL WINE AND LIQUOR MANUFACTURER.Spirit of Raisins.This is recommended in “Recipe No. 4,” and is a goodflavor when used in conjunction with the other ingredientsgiven in that recipe. It is also much used by theFrench manufacturers. The essence is prepared thus :—Take five pounds of the best Malaga or Bordeaux raisins,stems and all, mash them up in a mortar, add to themdouble their quantity of spirit, 95°, and digest ten days,agitate frequently (see.” Infusion”), then filter. By combinationwith pear oil, or oil of wintergreen, raisin spiritmakes a fine flavor for Bourbon whiskey. In France,raisin spirit is obtained by distillation ; but it is so difficultto procure a genuine article here that we recommendthe above process.
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If I were going to experiment with this Elriba, I’d probably start by macerating some mashed raisins in the brandy itself, along the same principle as sloe gin etc.I’d imagine you would add a huge amount of body to the Brandy this way too.Edit: Do let us know what your experiments are though.Make Booze, not War!
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Amarone is a wine made with grapes that are partially dehydrated or sun dried (aka: raisins) such that the fermented/pressed must and resulting wine is somewhat concentrated. You could follow a similar process and turn wine grapes into raisins, press prior to fully dehydrating them so you get a syrup, and sure also macerate the raisins in a high abv to extract. When I make grappa geist from leftover pomace I will also reserve some of the pomace to macerate in the low wines prior to final distillation spirit run as well as infusing with some pomace in the vapor path. This isn’t exactly the same a raisin syrup since it’s not sweet but the concept of harvesting and concentrating some of the sweet must into a syrup is an interesting idea. Proofing down your barrel strength with a finished wine is also a thing – perhaps a white wine or a chardonnay that could be further fine tuned depending on whether it finished sweeter or more dry.Cheers,jonny————i prefer my mash shaken, not stirred————
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