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Infusions & Tinctures at Home: The Topic


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#421 Kerry Beal

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Posted 30 August 2014 - 02:34 PM

Wonder of just diluting good quality lemon oil in ETOH would give a similar result?



#422 Hassouni

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Posted 30 August 2014 - 02:50 PM

Well, it's not actually lemon I'm using, but a different and unusual citrus



#423 Kerry Beal

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Posted 30 August 2014 - 05:15 PM

Ah - that does kind of obligate you to use the peel I guess.  I've got lime, grapefruit, lemon, petit grain, and bergamot oils.

 

Oh yeah - and a whole buddah's hand sitting in 95% ETOH.  Couldn't let it go rotten and was too lazy to do anything like candying it.


Edited by Kerry Beal, 30 August 2014 - 05:16 PM.


#424 Hassouni

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Posted 30 August 2014 - 05:26 PM

Do these oils mix with alcohol?



#425 Kerry Beal

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Posted 30 August 2014 - 05:29 PM

Do these oils mix with alcohol?

yup - they are essential oils - so they mix quite nicely with a variety of things.  I can put them directly in chocolate without causing it to seize and also mix them with liquids.  


Edited by Kerry Beal, 30 August 2014 - 05:30 PM.


#426 lesliec

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Posted 30 August 2014 - 08:27 PM

 

Oh yeah - and a whole buddah's hand sitting in 95% ETOH

 

By 'in' you mean 'above', I hope.  That recipe doesn't need the fruit to actually contact the alcohol.  The amount of oil/flavour/aroma sucked out with the fruit suspended above for a few weeks is amazing.

 

With Buddha's Hand, I'd suggest two weeks rather than three.  It's incredibly aromatic.  Three, which I did, is fine; I just don't think it needs that long.


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#427 Kerry Beal

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Posted 31 August 2014 - 06:15 AM

Nope - it's in - don't have a container big enough to suspend that baby over it.  Just bunged it in the ETOH several months ago - it's still in there.  The spirit is quite lovely and perfumed.  I take a little out to put in various chocolate centers when I need some booze in there. 

 

It's sitting on the steps in my chocolate room - it's scared a couple of people.  Shall try to take a picture of it when I get home from work later today.


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#428 lesliec

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Posted 31 August 2014 - 03:28 PM

They are quite scary beasts - particularly once they go pale after a bit of time around alcohol.

 

Just had a thought.  How about including a finger of Buddha's Hand in a Zombie?


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#429 Kerry Beal

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Posted 31 August 2014 - 03:52 PM

They are quite scary beasts - particularly once they go pale after a bit of time around alcohol.

 

Just had a thought.  How about including a finger of Buddha's Hand in a Zombie?

Brilliant idea!



#430 Kerry Beal

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Posted 31 August 2014 - 03:59 PM

IMG_1545.jpg

 

Here it is.

 

 


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#431 Tri2Cook

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Posted 01 September 2014 - 08:18 AM

It's sitting on the steps in my chocolate room - it's scared a couple of people.  Shall try to take a picture of it when I get home from work later today.

 

attachicon.gifIMG_1545.jpg

 

Here it is.


:biggrin: 

I'm picturing people thinking Dr. Beal is collecting souvenirs and then trying to figure out how to leave quickly without raising your suspicion.

The local store actually brought a few of those in once. I didn't grab any that day and when I went back they were gone. I wasn't too disappointed because I have no idea what I would have done with them.


 


It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

#432 Kerry Beal

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Posted 01 September 2014 - 08:32 AM

That's how I ended up with this one - saw it in a local grocery store (that doesn't carry that sort of thing ever) - figured I'd better grab it.  Of course had no plans for it so it sat until I decided that booze was the only hope for it.  



#433 Hassouni

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Posted 10 September 2014 - 09:42 PM

What Kerry said. Although in your high-volume setting an experiment seems called for. Can you do a small batch of 'infused final product' and see what it's like?

 

This is what I did, it worked great!

 

 

Now, back to a more general question:

 

Is there any higher quality neutral grain spirit than Everclear available in the US?



#434 KD1191

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Posted 12 September 2014 - 07:49 PM

Now, back to a more general question:

 

Is there any higher quality neutral grain spirit than Everclear available in the US?

 

Funny you should ask...DrinkUpNY just sent me a note about a new 191.2 proof 'vodka' that looks to be perfect for crafting Molotov cocktails (handy 375ml bottle). And, it's from Brooklyn, squeeee.


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#435 lesliec

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Posted 13 September 2014 - 12:41 AM

191.2? Eek. My still struggles to get that high on a good day!

As we speak, a new batch of gin is coming out of the still and smells wonderful. Juniper, coriander, angelica/liquorice/orris root, cinnamon, chamomile, orange and lemon zests and kawakawa for a local touch. It's coming out at around 80% (pot stilling, so I expect lower alcohol but retained flavours) and when it's finished I'll take it down to 43ish.

One day I'll get around to starting a new topic so I can really show you what I'm up to.
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#436 bostonapothecary

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Posted 13 September 2014 - 07:23 AM

Funny you should ask...DrinkUpNY just sent me a note about a new 191.2 proof 'vodka' that looks to be perfect for crafting Molotov cocktails (handy 375ml bottle). And, it's from Brooklyn, squeeee.

 

I just visited the producer of the stuff, Industry City Distilling, the other day and it was pretty amazing. They are basically a maker space with a print studio and giant machine shop that set up a distillery to help subsidize the costs. Its not exactly a normal distillery but could be seen as a concept distillery and its staggeringly brilliant. Their team built pretty much all their equipment themselves. Part of the concept is that its a model for what other people can achieve around the world. It is small foot print, low energy consuming, does not consume a lot of water, and does not produce a lot of hard to dispose of waste. Because they are on the sixth floor in an urban environment they use sorghum instead of grain (easier to dispose of and can be worked with in smaller foot prints). They built an UV sterilizer for the sorghum. They ferment the most exotic way I've ever encountered which involves growing their own yeasts and encapsulating them in alginate beads. I think the objective with the exotic ferment is to produce a very low congener content so less has to be stripped away later. They probably have the smallest continuous still in the world.

 

Its a pretty darn exemplary business. People should go and study what they are doing and I think a photographer really needs to get in their and document it because its just not the norm. Industry City only makes vodka and this high proof spirit which has never really been my thing, but once you visit, it ends up being an amazing, unprecidented work of art. The amount of disciplines these guys mastered to build everything keeps blowing my mind.

 

The product is great and speaks for itself, but keep in mind when you consider buying it that you're supporting one of the coolest groups of inventors I've ever come across.


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