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
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
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The Alchemist's Shack
and here is the (probably) final iteration of the turicum gin inspired recipe how close did i get to turicum gin? dunno, only had a small amount one time, but i like the result nonetheless i did also use the 90% sugar wash neutral and 10% shochu base liquorโฆ
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
The Alchemist's Shack
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
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
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The Alchemist's Shack
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, butโฆ
Hell i might ditch the vapor infusion altogether
The Alchemist's Shack
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 wineโฆ
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
I am running low on neutral alcohol once again however
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Forwarded from So far, so good (ฮฮญฮบฮนฯ)
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Forwarded from Voter Apatia OSINT
A few telegram users basically just speed ran the subway sandwich meme
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Forwarded from โ๏ธ ๐ Sfaccimm's W.B.S ๐ฅฅ ๐ (๐ฎ๐น Extreme Ultimate Sfaccimm ๐ป๐ฆ)
๐คฃ4
The Alchemist's Shack
I have neglected to mention that there are two new buckets of the chocolate bourbon wash bubbling away
made a new batch of the chocolate bourbon
this time i kept around 2/3rds of the grain and put it in the fermenters, then distilled on grain
hard to say how different it tastes to the previous batch that was distilled off grain at this stage, so ill try my best not to drink the last little bit of the previous batch that i still have left so i can compare it in ~3 months
the white spirit is already really tasty tho, kind of reminds me of chocolate cornflakes
this time i kept around 2/3rds of the grain and put it in the fermenters, then distilled on grain
hard to say how different it tastes to the previous batch that was distilled off grain at this stage, so ill try my best not to drink the last little bit of the previous batch that i still have left so i can compare it in ~3 months
the white spirit is already really tasty tho, kind of reminds me of chocolate cornflakes
โค4
cleanup after the stripping runs is much more of a pain though since i now have a basket of scalding hot grain i gotta pull out of the still and get rid of