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I have neglected to mention that there are two new buckets of the chocolate bourbon wash bubbling away

I have also infused 850ml of 72% neutral alcohol with 250g of raisins, let that rest for a few days, then took out the raisins and kept 250ml, while i distilled the rest to get another 250ml of 78% raisin "brandy"
I will be using this in a little port wine experiment where i make three one liter batches; one will be made using neutral alcohol, one will be made using the raisin infused neutral, and one using the redistilled raisin "brandy"
After letting the three batches age on oak for about 3 months ill see which one of these will be viable for making much cheaper port wine

And finally, i made a new version of this gin, i just macerated the citrus peels and used 3g of each instead of 4g, also used a bit less szechuan pepper and a bit more black pepper

It didnt go cloudy at all when i diluted it to 41.5% so i guess all those essential oils in the previous version were from the citrus peels in the vapor path
Might still be a bit citrussy, will have to wait a week or so for it to come together properly, but i might drop the lemon peel to 1.5g or so and i might ditch the szechuan pepper entirely

Hell i might ditch the vapor infusion altogether

Also, both the raisin infused neutral alcohol and the redistilled version of that, the raisin brandy, are pretty good on their own, so i might make some more of that sometime
I am running low on neutral alcohol once again however

My spirit animal

A few telegram users basically just speed ran the subway sandwich meme