D the Catastrophist
Well-Known Member
Wasn't sure where the best place for this was as technically these are not fermented, but can be used as an addition to cocktail, cocktails, seltzers and the like.
Shrubs. Standard ratio you see is 1:1:1 by weight of fruit to sugar to vinegar. Take the fruit, mix with sugar in a mason jar, let sit for 24-72 hrs, and the fruit will have released it's liquid giving you a super sweet sugary syrup. At this point you can choose to strain out the fruit (or not), then add the vinegar(s) of your choice, and any spices. If not adding additional things and have strained, can be used immediately. If leaving fruit inand adding spices, leave for another 7-10 days before strain and refrigerate.
Anyone here have any experience with them?
I have just recently started experimenting. First one was a pear w/ ginger w/ apple cider and champagne vinegar. Used white sugar. My first thoughts are 1) I like less sugar, so for me cutting that to half, and 2). More ginger is needed, I used maybe a 20th of the amount of ginger to pear, and could probably double. But, if you have drink that needs sweetening (like my Jungle Juice- a rum spiked tropical fruit wine), it works well, even a little bit (we're talking tablespoon levels) noticeably sweetens a glass, and the vinegar adds a nice touch.
Currently have a Bing cherry (w/ balsamic and apple cider vinegar, cinnamon and whole black pepper corns) that I am waiting to strain.
Shrubs. Standard ratio you see is 1:1:1 by weight of fruit to sugar to vinegar. Take the fruit, mix with sugar in a mason jar, let sit for 24-72 hrs, and the fruit will have released it's liquid giving you a super sweet sugary syrup. At this point you can choose to strain out the fruit (or not), then add the vinegar(s) of your choice, and any spices. If not adding additional things and have strained, can be used immediately. If leaving fruit inand adding spices, leave for another 7-10 days before strain and refrigerate.
Anyone here have any experience with them?
I have just recently started experimenting. First one was a pear w/ ginger w/ apple cider and champagne vinegar. Used white sugar. My first thoughts are 1) I like less sugar, so for me cutting that to half, and 2). More ginger is needed, I used maybe a 20th of the amount of ginger to pear, and could probably double. But, if you have drink that needs sweetening (like my Jungle Juice- a rum spiked tropical fruit wine), it works well, even a little bit (we're talking tablespoon levels) noticeably sweetens a glass, and the vinegar adds a nice touch.
Currently have a Bing cherry (w/ balsamic and apple cider vinegar, cinnamon and whole black pepper corns) that I am waiting to strain.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
