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Thread: Rum Toff - What to do with all that fruit

  1. #1
    Super Moderator crashdive123's Avatar
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    Default Rum Toff - What to do with all that fruit

    1 c. fresh fruit
    1 c. sugar over fruit, leave for one hour

    Pour enough rum over fruit and sugar to cover well. Add 1 cup fresh fruit covered with 1 cup sugar each week. Let ferment 3 months in crock with lid. Great over ice cream. Use fresh:

    Strawberries
    Peaches
    Blueberries
    Cherries
    Melon balls
    Cantaloupe balls
    Pear
    White grapes

    DO NOT USE BLACKBERRIES OR APPLES.
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  2. #2
    Bayou Harden Cajun GVan's Avatar
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    Now you're wasteing good rum.

    My aunt in Illinois use to do the same thing, except she used brandy. The old bitty was smashed every time I saw her, and I never saw her take a drink only aet preserved fruit.
    [COLOR="Red"][/COLOR]Survival is the art of steeling one's desire to overcome and surpass any situation with nothing more than personal will and fortitude.

  3. #3
    reclinite automaton canid's Avatar
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    at those ethanol concentrations, there is no way in high heaven that fruit is fermenting.
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  4. #4
    Senior Member nell67's Avatar
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    How is it a waste?? It's still going to be ingested,and thats the point,right?
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  5. #5
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    I make it in a pumpkin. Buy as big a pumpkin as you can find (dont clean the inside), add all the fruit, sugar, water and yeast. Seal the pumpkin top with wax and store in a cool dark area.

    I once left in a couple weeks too long and the pumpkin started to leak a bit. Peeled the paint right off the basement floor. Powerful stuff!


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