problem with sloe whisky

[Toddy]

I'm clearing out the guddle that is my pantry, and at the bottom of one of the wine racks I've come across a bottle of Sloe Whisky that, according to the label, I made in Winter 2006.
Half full, the bottle appeared as though it were full of jelly ?? Whisky, sloe flavoured, jelly , like runny jelly jam.

Question is; is this the pectin that's finally thickened it all up ?
If it is, can it be somehow or other cleared out ?
Or should I just use the stuff up in Hot Toddies ?

It tastes brilliant

cheers,
M

 

[korvin karbon]

keep it. Jello shots at scottie corner

 

[eraaij]

Great for desserts As the Wise One would say - delicious!

 

[mr dazzler]

whats the problem if it tastes ok?

 

[John Fenna]

Ice cream sauce? Better than raspberry vinegar!

 

[Toddy]

whats the problem if it tastes ok?

Normally it goes into a quaich and gets passed around the company at the fire, not sure how folks would like a dram of thick whisky tbh.

What are jello shots made from ?

cheers,
M

 

[xylaria]

I found a old half bottle of rumtopf that had gone goopy. Smelt like alcohol still so drink it. I have no idea what process made it go thick, it was syrup like. I checked it didn't "string" like spoiled homebrew before drinking. It would of being a 2008 bottle. Tasted great much richer that usual.

 

[chickenofthewoods]

I'd go with the pectin idea. I have a jar of hawthorn steeped brandy which went that way. Wierd but nothing wrong with it (waste not... etc).

 

[bushcraftbob]

wow sloe whiskey never thought of that! Bet that is lovely. Made some sloe gin for the first time last year, which is rather nice, but im going to try sloe vodka and now sloe whiskey this year

 

[Toddy]

Bramble vodka turned out rather well

cheers,
Toddy

 

[Everything Mac]

What are jello shots made from ?
cheers,
M

just jelly made normally with a bit of alcohol thrown in. quite popular on the student scene.

strange that it went thick. ice cream sauce sounds good.

 

[Pcwizme]

Pectin reasoning sounds reasonable, did it still have the sloes in? or had you removed them? (i normally remove mine from gin between 3 and 6 months)
If you hadnt removed them then the berrys may have just broken down in to the jelly

 

[Toddy]

No fruits left in the bottle. I strain through a kitchen towel lined funnel into a clean bottle before I put it away to mellow.
If this had been wine I'd have thought I'd created a vinegar mother, but it's way to strongly alcoholic for that.

cheers,
Toddy

 

[locum76]

I aint convinced that its pectin, fruit of the prunus don't really have much pectin.

I'm going to look this one up.

 

[locum76]

some likely answers here:

http://www.library.ubc.ca/ereserve/hunu201/fdmanual/page18.htm

could be the pectin right enough...

9. What is the effect of alcohol on pectin?

Alcohol precipitates the pectin resulting in a jellylike substance. The firmness of the precipitate is an indication of the amount of pectin present in the extract

 

[Toddy]

Gloopy whisky it is then

The moral of the tale is don't plank it at the back of the pantry; get it out and drunk around the fire

If it's pectin could I not heat it up and it would.....well, would it strain ? or would it just go back to jelly when it cooled ?
I don't want to boil off the alcohol but this looks kind of like linctus tbh.

Hey, maybe I've invented the ultimate sore throat/ flu medicine

cheers,
Mary

 

[locum76]

I doubt you'd be able to strain it, the pectin would liquify and go straight through even a muslin bag. Like it does when making jelly.

 

[gregorach]

You can't strain the pectin, but you might be able to get rid of it using pectolase. Available from all homebrew shops.

 

[Toddy]

I put a funnel into a jam jar last night, lined it with a coarse filter paper and filled it up with the gloop, and put the lid on the jar.

This morning I have *clear* liquid in the bottom of the jar. Not whisky coloured, not sloe coloured, just clear.



Totally weird.

cheers and thanks for the help and suggestions folks,

Mary

 

[locum76]

if the alcohol has precipitated the pectin i suppose that makes some kind of sense, especially if the other bits of organic matter have floculated (sp) into a goo.

what does the clear liquid taste of/ smell like?