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Infusions & Tinctures at Home: The Topic


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#391 lesliec

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Posted 16 February 2014 - 04:47 PM

Hi Kerry.  As far as I could tell, I replicated my earlier recipe and technique but didn't get the same result.  I'm beginning to wonder about the wisdom of putting all my botanicals in a muslin pouch in the still column - I think there's potential for variation there due to the 'sock' getting more or less squashed by the ceramic saddles accompanying it.  Homedistiller.org had a post about making genever and the suggestion there was to have the heavier ingredients (juniper, coriander)  in the boiler itself and only the light stuff (peels, fried leaves) in the column.  I think I'll look into that for future experiments.

 

But for this time, I'm inclined to credit the second distillation for smoothing things out.  This was in pure pot still mode, by the way - no reflux at all (not recommended with a stainless column).


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#392 Chris Hennes

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Posted 09 March 2014 - 08:53 PM

As I read this I'm enjoying a glass of tonic doctored with a fresh batch of Pomelo Coriander tincture. It turned out very well: just slices of pomelo skin and pith along with toasted coriander seed infused in Everclear for a month or two. The inclusion of the pith gives a nice amount of bitterness, I think.


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#393 Joe Elliott

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Posted 03 April 2014 - 02:26 PM

Just started a Habanero and Honey Bourbon,
a Lemon and Basil White rum,
a Clementine and Lemon Grass Gin,
and a Fig and Thyme Vodka.
Don't know how they will turn out. Any idea how long I should infuse each for?

#394 lesliec

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Posted 03 April 2014 - 05:53 PM

Hi Joe.  Welcome to eGullet.

 

Rule of thumb is, time to infuse drops as your % alcohol increases.  If you're using 'standard' 40% ABV or so for all of these, I'd taste at three weeks and see how they're doing.  If they're not as intense as you like, leave them another week or two.  Or three.

 

The fig and thyme vodka sounds particularly intriguing.  Are you using fresh or dried figs?


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#395 Joe Elliott

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Posted 04 April 2014 - 03:03 PM

Some forums I read on other websites said to be careful with herbs and a couple even suggested just leaving them in for 2 days as they have such a strong flavour ( and then one would assume leaving anything else in). Also do I have to worry about floating fruit going off? If fruit has turned white (lost its colour and one would presume a lot of its flavour) should I take it out?
Fresh figs, I used all fresh ingredients. Didn't know if that was the best idea for everything but ????
Thank you for the warm welcome, by far the best forum for this sort of thing that I saw.

#396 Plantes Vertes

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Posted 04 April 2014 - 04:10 PM

Just started a Habanero and Honey Bourbon,
a Lemon and Basil White rum,
a Clementine and Lemon Grass Gin,
and a Fig and Thyme Vodka.
Don't know how they will turn out. Any idea how long I should infuse each for?

 

Hey Joe.

 

Citrus fruit (and I would guess figs too although I've never tried that) - 2-3 weeks

Herbs and peppers - couple of days.

 

Don't worry about the fruit going off; it's long past that.


Edited by Plantes Vertes, 04 April 2014 - 04:11 PM.


#397 lesliec

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Posted 04 April 2014 - 06:50 PM

Herbs can go longer than three days& I have a very successful amaro recipe that soaks its ingredients (including fresh rosemary, mint and sage) in 150 proof for three weeks before sweetening and leaving another two or three weeks.

Yes, don't worry about the appearance.

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