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Message: <blockquote data-quote="Allen" data-source="post: 305794" data-attributes="member: 389">Not saying you are wrong, just that it's kind of an apples vs oranges thing here.  I am talking about infusing fruit flavors and sugar into something like vodka.  No fermentation expected in what I do.For example, here's a recipe I use for making some pretty flavorful chokecherry liqueur:2 qts chokecherries4 cups sugarTake the above freshly washed chokecherries and combine them in a bowl with the sugar.  Spoon the now sugar covered chokecherries into a 2 quart mason jar.  Now fill that mason jar with vodka, cap and let sit in a cool cupboard for ~30 days.After 30 days, run the contents of said mason jar through a jelly filter (cheese cloth also works) and bottle it in a clean liquor bottle.If you try the contents of the mason jar at this point, you may be inclined to throw it away.  It will likely taste like cough syrup.  No problem though, let it sit for roughly 5-6 months and it will mellow to the point it's a real treat, especially if chilled.I tend to make this in large batches nowadays so I have enough in the cupboard to allow plenty of time for it to mellow.  If you crack it open too early, it will be drinkable, but the longer it ages the better.  So far I have not been fortunate enough to have a bottle last longer than about a year, maybe a little more, after the original 6 month waiting period.  Near as I can tell, it was still improving when we finished off the last bit of it.  Like I said, there are lots of recipes on the interweb and the amount of sugar is obviously not set in stone.  For sweeter fruits, like peaches, etc, I strongly recommend halving the sugar, or maybe even going all the way down to a single cup of sugar.  You can also play with the base alcohol, like adding some everclear to ratchet up the alcohol content, or adding or using brandy/whiskey to really make something unusual. I tend to get about 750 ml from a 2 qt jar when using most fruits.- - - Updated - - -note:  there tends to be about a cup of sugar left in the bowl that doesn't end up in the solution.  And during the initial 30 day infusion period, shake the jars every few days to help get all the sugar to dissolve and keeping things mixed up.- - - Updated - - -p.s.  For something with a durable skin, like apples and plums, slicing them or at least poking lots of holes in the skin is preferred.</blockquote>

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