Awesome......Thanks for the information. So, in your experiments above, are you just cutting the grapes, cranberries, and pineapple fruit and soaking it in the Everclear?
Yes I am cutting the fruit in pieces and adding 500 ml of 190 Everclear. The reason the chunks are somewhat large is because it cuts down on a lot of small suspended particles that can clog the filters.
The fruit remains in the Everclear for 30 days, with the exception of fruits with high tannin levels (Persimmons, Purple Grapes, Cranberries, and Blueberries). High tannin fruits I will check after 10 days, when the jar smells strongly of the fruit, I filter out the fruit and store the transparent liquid until i am ready to mix. Do not squeeze the fruit to gain any excess liquid. You can add them to a pie, put in a cake, or top ice cream with the alcohol fruit. The pineapple makes an awesome pineapple upside down cake.
You start with 500 ml of Everclear, and you end up with just less than 500 ml of infused alcohol. This fits in a pint jar and can be stored in the refrigerator for a long time. The pint bottle is not the finished product, it is a flavor medium to be blended to produce an alcoholic beverage at about 66 to 80 proof depending upon your likes.
That pint jar will end up producing 2 bottles of liqueur / cordial just short of 750 ml each. When you are ready to process / bottle, you dilute and add simple syrup to your liking. When adding the other ingredients, (Distilled Water and Simple Syrup) add them slowly. You can always add more, but you can't take it away.
After the bottles are mixed, let the mixture meld / mellow for two weeks in the refrigerator before consuming. These are basic emulsions, shake well before serving.
