Tinned fruit syrup - is the fruit necessary?

[Aid]

I read a comment by Bob the other day that got me thinking...

If fruit in tins sits in syrup for months and months, then surely the flavour has been extracted well enough, much like soaking fresh fruit in hot/cold water when making fruit wine. Could one dispense with the mess of fruit mashing and sludge, and just use the syrup? Perhaps add another can to compensate for volume loss. Then have the fruit in a crumble with ice cream...

[Duffbeer]

Well technically it would work just fine, no different to using a fruit concentrate or juice, the only down side may be that you won't quite get the full flavour of the fruit, maybe just a hint coming through.

[Mamgiowl]

The sugar is mainly there as a preservative, and flavour doesn't leach into it a great deal.

Open a tin of fruit and eat a piece. Let your palate rest then drink some of the syrup. No comparison. Besides, dilution to make up the volume would weaken the flavour further, and it would take so many tins of syrup to make any sort of decent wine it wouldn't be economically viable.

[Aid]

I've taken that thought out into the yard and shot it.
It was the kindest thing all round!

[Mamgiowl]

Oh - there's cruel!

[lockwood1956]

Well.......


just by way of debate........


you could...... use the syrup, placing the fruit in the fridge, ferment out to dry, and then place the fruit in the finished wine and allow the alcohol to extract the esters from the fruit.

it would work, and maybe it would be less messy.


anyne care to do a side by side analysis?

[Aid]

I think one of you more accomplished veterans of winemaking should take on that challenge.
Anyway, extracting esters troubles me. I only know one Ester and she was horrible

[Mamgiowl]

Well.......


just by way of debate........


you could...... use the syrup, placing the fruit in the fridge, ferment out to dry, and then place the fruit in the finished wine and allow the alcohol to extract the esters from the fruit.

it would work, and maybe it would be less messy.


anyne care to do a side by side analysis?

I'd rather tackle it from the other way - drink the juice and steep the fruit in brandy

[lockwood1956]

Well......


I'd rather steep ME in brandy and eat the fruit!

[Duffbeer]

Or.....
Eat the fruit, drink the brandy and bugger the wine:munching_

[Pyrosfx]

You could layer just the fruit with sugar and leave in the dark for a month or so, then strain. Use this method when making coltsfoot syrup. This extracts a quite high level of flavour.

[spritzer]

I am completely shocked and stunned.......
I cant believe that you are all talking about EATING fermentables.

[lockwood1956]

lol


as in Salnman Rushdies (sp) book...........its a dream sequence.....so it doesn't count

[Mamgiowl]

Well......


I'd rather steep ME in brandy and eat the fruit!

Or.....
Eat the fruit, drink the brandy and bugger the wine:munching_

LOL!

See what progress we make when we post on this forum!! Improved ideas all the time.

[fatbloke]

LOL!

See what progress we make when we post on this forum!! Improved ideas all the time.

Yes but I do suspect that when you were reading and posting those quotes, you were probably searching for the word "fatuous" Jan (rather than progress and improved)

regards

JtFB