WO1984002719A1 - Recipe of the coconut fruit(s) flavored brandy - Google Patents
Recipe of the coconut fruit(s) flavored brandy Download PDFInfo
- Publication number
- WO1984002719A1 WO1984002719A1 PCT/US1983/001092 US8301092W WO8402719A1 WO 1984002719 A1 WO1984002719 A1 WO 1984002719A1 US 8301092 W US8301092 W US 8301092W WO 8402719 A1 WO8402719 A1 WO 8402719A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- brandy
- flavored
- fruit
- coconut
- juice
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Definitions
- yeast 11 ⁇ 2 oz
- Yeast maybe dissolved in lukewarm apple cider.
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A coconut fruit flavored brandy is made from a combination of cocnut brandy, prunes, raisins, apples, yeast, calamansi fruit, honey and jackfruit meat.
Description
DESCRIPTION
RECIPE OF THE COCONUT FRUIT(S) FLAVORED BRANDY
Ingredients
3 gallons of coconut brandy
9 lbs. of sweet dried pitted prunes
9 lbs. of sweet, dried raisins
3 doz. large, sweet, delicious apples
1½ oz. of yeast (Fleischmann, will do)
3 doz. calamansi fruits
2 quarts to 4 gallon of honey, maybe added depending on the desired sweetness of the brandy
10 lbs. of the thinly sliced Jackfruit meat ½ gallon of apple cider
Procedure
Wash the prunes, apples and raisins and jackfruit meat.
Separate the meat of the prunes from the seeds and crack open the pits for the syrup inside the pits
Cut the apples into long, thinly slices for easy mixing and mashing. Be sure to include the peelings.
Cut the calamansi fruits and press out the juice into a container.
Mix the thin slices of apples, prunes, raisins and the prune' pits with the syrup, the calamansi juice and the thin slices of jackfruit meat in a clean, large enamel pot or crock pot.
Add the apple cider to the mixture of ingredients and mash the mixture together very well several times during the day with a strong wooden spoon.
Dissolve the yeast ( 1½ oz) in 1 cup lukewarm water and add to the entire mixture. Yeast maybe dissolved in lukewarm apple cider.
Add 2 quarts to ½ gallon of pure honey depending on desired sweetness. In fact, 1 gallon of honey could be ideal for those who desire a sweeter than usual brandy.
Add the three gallons of coconut brandy to the entire mixture of ingredients.
Cover tight in an earthen clay jar and or oakwood barrel and let the mixture stand in a warm place
(65-75 degrees temperature) for two months, even three to allow for full fermentation.
At the end of two (three) months, strain the the brandy through a sieve of fine cotton cloth a couple of times until the brandy is sharply clear (with no traces of sediments)
Siphon off the clear brandy into the bottle and let it age in the cellar or room with warm temperature (65-75 degrees temperature) for at least 12 months or 1 year.
The older this type of brandy, the smoother and the better it will taste.
This type of brandy will make you feel and think you are walking on air. It has no after taste effect or hangover effect.
Claims
1. novelty and originality of the Coconut Fruit (s) Flavored Brandy due to the following :
- the coconut brandy made from coconut juice (toddy) has never been used before in the making of fruit flavored brandy such as prune flavored brandy, raisin flavored brandy, blackberry flavored brandy, apple flavored brandy, pear flavored brandy, coffee flavored brandy, etc.
- the jackfruit meat has never been used before in the making of fruit flavored brandy
- the jackfruit meat has never been used before in the making of fruit flavored brandy made of raisins, prunes, apples, peaches, pears, apple cider, either in combination with one of each of these fruits or in combination with all of these fruits the use of calamansi juice has never been used before in the making of fruit flavored brandy such as those fruits (raisins, prunes, apples, peaches, apple cider, honey, etc) mentioned in this invention or in the making of coconut fruit(s) flavo red brandy the Coconut Fruit(s) Flavored Brandy using the combination of fruits mentioned in this invention has never been made or produced before - the combination of coconut brandy, jackfruit meat and calamansi juice has never been used before in combination with raisins, prunes, syrup from the pits of prunes, apples, apple cider or honey in the making of fruit(s) flavored brandy
2. the improvements in the making/production of the Coconut Brandy which include:
- the Coconut Fruit(s) Flavored Brandy Recipe
- the claims as to novelty and originality of the invention
3. the Coconut Fruit(s) Flavored Brandy per se is my invention
4. the combination (mixing) of the Coconut Brandy (toddy) with jackfruit meat, calamansi juice to produce Coconut Fruit Flavored Brandy is my invention
5. the combination (mixing) of the Coconut Brandy with all the fruits mentioned in the recipe to produce many fruit flavored Coconut Fruit(s) Flavored Brandy is my invention
6. the mixing of individual fruit mentioned in the recipe to produce single fruit flavored Coconut Fruit Flavored Brandy is my invention
the Lidman Coconut Fruit(s) Flavored Brandy (single fruit flavored or transparent colored) as well as the (multi-fruit flavored or dark or purpled colored brandy) is fermented from natural fruits with no water, no sugar, no chemical, no artificial color and no artificial flavor added
8. that both the single fruit flavored brandy (transparent colored) and the multi-fruit flavored (dark colored) Lidman Coconut Fruit(s) Flavored Brandy can be served as straight drinks or a mix for other drinks such as cherry, spumantis, chianti, chablis, bollas, mineral water, cold or hot tea with lemon, plain tea, coffee (brewed or instant) apple juice, gin, hawaiian punch, cranberry juice, grapefruit juice, grapejuice, 7-Up, pineapple juice, Coca Cola, Pepsi Cola, Ginger Ale, egg yolk (well beaten), whiskey, rum, cream, orange juice.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AU18293/83A AU1829383A (en) | 1983-01-03 | 1983-06-27 | Coconut fruit(s) flavored brandy |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US43440683A | 1983-01-03 | 1983-01-03 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1984002719A1 true WO1984002719A1 (en) | 1984-07-19 |
Family
ID=23724109
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US1983/001092 WO1984002719A1 (en) | 1983-01-03 | 1983-06-27 | Recipe of the coconut fruit(s) flavored brandy |
Country Status (2)
Country | Link |
---|---|
EP (1) | EP0130187A1 (en) |
WO (1) | WO1984002719A1 (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE4220403A1 (en) * | 1992-06-19 | 1994-01-13 | George Theakkumkattil | Prepn. of coconut wine - by fermenting coconut extract obtd. from desiccated coconut, refined sugar and water with baking yeast, with coconut fat produced as by-product |
ES2116241A1 (en) * | 1996-11-25 | 1998-07-01 | Comercial Vitivinicola Del Sal | Composition for obtaining a brandy (liquor) |
ES2116946A1 (en) * | 1997-01-16 | 1998-07-16 | Comercial Vitivinicola Del Sal | Composition for obtaining a brandy (liquor) |
KR100483228B1 (en) * | 2002-08-23 | 2005-04-15 | 학교법인 신천학원 | Process for preparation of plum wine using novel strain saccharomyces genus kcs7the same |
CN102559441A (en) * | 2012-01-11 | 2012-07-11 | 海南省农垦科学院 | Preparation method of jackfruit white spirit |
CN103436408A (en) * | 2013-08-30 | 2013-12-11 | 马健 | Method for preparing jack fruit sweet wine |
CN103710214A (en) * | 2014-01-06 | 2014-04-09 | 中国热带农业科学院香料饮料研究所 | Jack fruit wine and preparation method thereof |
US9801409B1 (en) * | 2014-09-25 | 2017-10-31 | Jerry Wayne Smith | Moist snuff compositions and methods of making and using same |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104774709A (en) * | 2015-04-30 | 2015-07-15 | 黄馨莹 | Brewing technology for jack-fruit wine |
Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US55106A (en) * | 1866-05-29 | Improved beverage | ||
US193298A (en) * | 1877-07-17 | Improvement in manufacture of prune-wines | ||
US493460A (en) * | 1893-03-14 | Moses wool | ||
GB189412391A (en) * | 1894-06-26 | 1894-08-18 | Ossian Johan Robert Stroem | Improvements relating to the Connection of Centrifugal Bowls with their Shafts. |
US1037783A (en) * | 1911-12-28 | 1912-09-03 | Frederick A Lutters | Mellowing compound for liquors. |
US1957375A (en) * | 1934-05-01 | Process of producing a wine | ||
US2103449A (en) * | 1937-12-28 | Process of producing bkanby | ||
JPS4913996A (en) * | 1972-05-18 | 1974-02-06 | ||
SU588236A1 (en) * | 1976-08-02 | 1978-01-15 | Научно-Исследовательский Институт Плодоводства И Виноградарства Министерства Сельского Хозяйства Казахской Сср | Ingredient composition for "aydyn" wine |
SU767198A1 (en) * | 1978-10-17 | 1980-09-30 | Всесоюзный Научно-Исследовательский Институт По Производству Продуктов Питания Из Картофеля | Method of producing aromatized wine |
-
1983
- 1983-06-27 WO PCT/US1983/001092 patent/WO1984002719A1/en not_active Application Discontinuation
- 1983-06-27 EP EP19830902603 patent/EP0130187A1/en not_active Withdrawn
Patent Citations (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US55106A (en) * | 1866-05-29 | Improved beverage | ||
US193298A (en) * | 1877-07-17 | Improvement in manufacture of prune-wines | ||
US493460A (en) * | 1893-03-14 | Moses wool | ||
US1957375A (en) * | 1934-05-01 | Process of producing a wine | ||
US2103449A (en) * | 1937-12-28 | Process of producing bkanby | ||
GB189412391A (en) * | 1894-06-26 | 1894-08-18 | Ossian Johan Robert Stroem | Improvements relating to the Connection of Centrifugal Bowls with their Shafts. |
US1037783A (en) * | 1911-12-28 | 1912-09-03 | Frederick A Lutters | Mellowing compound for liquors. |
JPS4913996A (en) * | 1972-05-18 | 1974-02-06 | ||
SU588236A1 (en) * | 1976-08-02 | 1978-01-15 | Научно-Исследовательский Институт Плодоводства И Виноградарства Министерства Сельского Хозяйства Казахской Сср | Ingredient composition for "aydyn" wine |
SU767198A1 (en) * | 1978-10-17 | 1980-09-30 | Всесоюзный Научно-Исследовательский Институт По Производству Продуктов Питания Из Картофеля | Method of producing aromatized wine |
Non-Patent Citations (1)
Title |
---|
Technology of Wine Making, Third Edition, the AVI Publishing Company, Inc., Westport, Conn., issued 1972, AMERINE, et al., pages 600-608, 638-640. * |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE4220403A1 (en) * | 1992-06-19 | 1994-01-13 | George Theakkumkattil | Prepn. of coconut wine - by fermenting coconut extract obtd. from desiccated coconut, refined sugar and water with baking yeast, with coconut fat produced as by-product |
ES2116241A1 (en) * | 1996-11-25 | 1998-07-01 | Comercial Vitivinicola Del Sal | Composition for obtaining a brandy (liquor) |
ES2116946A1 (en) * | 1997-01-16 | 1998-07-16 | Comercial Vitivinicola Del Sal | Composition for obtaining a brandy (liquor) |
KR100483228B1 (en) * | 2002-08-23 | 2005-04-15 | 학교법인 신천학원 | Process for preparation of plum wine using novel strain saccharomyces genus kcs7the same |
CN102559441A (en) * | 2012-01-11 | 2012-07-11 | 海南省农垦科学院 | Preparation method of jackfruit white spirit |
CN103436408A (en) * | 2013-08-30 | 2013-12-11 | 马健 | Method for preparing jack fruit sweet wine |
CN103710214A (en) * | 2014-01-06 | 2014-04-09 | 中国热带农业科学院香料饮料研究所 | Jack fruit wine and preparation method thereof |
CN103710214B (en) * | 2014-01-06 | 2016-05-11 | 中国热带农业科学院香料饮料研究所 | A kind of jackfruit fruit wine and preparation method thereof |
US9801409B1 (en) * | 2014-09-25 | 2017-10-31 | Jerry Wayne Smith | Moist snuff compositions and methods of making and using same |
Also Published As
Publication number | Publication date |
---|---|
EP0130187A1 (en) | 1985-01-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
AK | Designated states |
Designated state(s): AU JP |
|
AL | Designated countries for regional patents |
Designated state(s): CH DE FR GB |
|
WA | Withdrawal of international application | ||
XX | Miscellaneous: |
Free format text: THE WITHDRAWAL OF THE APPLICATION ANNOUNCED IN GAZETTE 1984/18 IS DISREGARDED |