[Helenaj]

With Christmas approaching, I usually make damson flavoured gin and vodka (sometimes brandy). Last year I used damsons that had been frozen (my own picked that year) and intend to do the same this year. However, the vodka/gin had a jelly-like residue that settled on the bottom of the bottle after the fruit had been removed. It did not affect the taste, but did not feel very nice when drinking it. Any ideas what could have caused it? I'm thinking maybe it is pectin, but am not sure whether I can add a pectolase tablet to vodka or gin.

Any advice would be greatfully received.

[Dominic]

run it through a strainer?

[Helenaj]

I tried that and was still left with a jelly like residue - similar to cubed jelly that's just about melted. I've never had it when I use fresh fruit, just fruit that's been frozen. Very peculiar.

[mumofstig]

would a muslin cloth be better than a sieve at keeping the jelly bits out - so at least the batch is free of the stuff.

[Helenaj]

would a muslin cloth be better than a sieve at keeping the jelly bits out - so at least the batch is free of the stuff.

sorry, i wasn't being clear enough in my earlier post. I do strain it through muslin but it still seems to be there - it's as though it is starting to set. I've not got a clue what could be doing it.

[mike1987]

sounds like pectin to me try a double dose of pectic enzyme and leave it in the warm for a week or 2