So I managed to find 80% food grade alcohol (it was harder than you might thought) and started the all season maceration.
Basically every fruit that I will get or pick I just put few pieces there and let it sit, the tasting will be at Christmas or sometime in December. First layer is red currant, I already used it for some maceration so I know it starts good.
That's a cool project - good luck and update us on how it turns out.
Here in the US, high strength (95%) ethanol is widely available. We would occasionally do shots of it when I was (much) younger.