Guest guest Posted May 27, 2005 Report Share Posted May 27, 2005 Anya mentions tincturing peaches - and I'm going to have to do some of that - can you tincture any fruit in the same way? Does the alcohol prevent the fruit from going off? Does it not ferment? Always questions!! ___________________________________________________________ Messenger - NEW crystal clear PC to PC calling worldwide with voicemail http://uk.messenger. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2005 Report Share Posted May 27, 2005 At 06:55 AM 5/27/2005, you wrote: >Anya mentions tincturing peaches - and I'm going to >have to do some of that - can you tincture any fruit >in the same way? Does the alcohol prevent the fruit >from going off? Does it not ferment? Hi : Glad to answer this question for you, but be aware that there's lots written on this in the archives. Well, we're tincture-mad here. In the past, we've written about successful tinctures of all kinds of fruit, fruit leather, dried fruit, cucumbers, molasses, brown sugar, bee goo and some obscure stuff I've forgotten. I often have to tincture the same alcohol several times to really get a strong scent, strong enough to justify the use of the $$ alcohol, but it IS worth it, because often the scent we obtain, like peach, isn't available as an absolute, EO or other aromatic product. Never heard one report of fermentation occurring. I think the alcohol is too high, and prevents the yeast from blooming. Off for my morning coffee, and a glance at the pineapple....hmm..... Anya http://anyamccoy.com " Always do right. This will gratify some people and astonish the rest. " Mark Twain Quote Link to comment Share on other sites More sharing options...
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