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Halloween Jack
Sep 11, 2003

Let your word be "Yes, Yes" or "No, No"; anything more than this comes from the evil one.

Yeah, ginger liqueur is extremely easy too. I'm on my second batch. You just steep the stuff in the liquor for a month and then filter. If you want, you can make liqueur by taking the steeped ginger and steeping it further in some simple syrup to add back into the mixture. As with limoncello, the only real work is in straining a couple times through a few layers of cheesecloth to minimalize sediment.

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Nicol Bolas
Feb 13, 2009


I love the candied ginger infusion technique, but has anyone tried ginger tea to let you sweeten differently? I have a bunch of ginger tea (it's good stuff) and I almost set up an infusion last night but I hesitated.

mentalcontempt
Sep 3, 2002





Any thoughts on this limoncello technique?

https://gizmodo.com/how-to-make-the...-had-1533528095

Iíve made a couple different batches in past years the normal way, just letting the peels from Meyer lemons soak in vodka, Everclear, or a mix of the two. I was ok with the pure grain alcohol batch but some of the recipients felt it was too high-octane. Half and half seemed like a decent compromise, although the recipe above just calls for vodka.

bunnyofdoom
Mar 29, 2008



So...I'm a bit of a dumbass. I tried making a Terry's Chocolate Orange vodka.



So, right now I got 45% vodka that burns, witha hint of chocolate, and bitter orangey flavour. How the gently caress do I fix? Do i mix in enough simple syrup to sweeten and thin, or just pretend I made chocalate orange cocktail bitters?

Fart Car '97
Jul 23, 2003

o fuk traffic

What process did you use to make it? You'd have been better off making an orange peel infused vodka first, followed by cooking that with chocolate and then freezing/straining out the fat solids.

bunnyofdoom
Mar 29, 2008



Fart Car '97 posted:

What process did you use to make it? You'd have been better off making an orange peel infused vodka first, followed by cooking that with chocolate and then freezing/straining out the fat solids.

Yeah, I think so. I followed an online blog (Yes I know I dumb). I basically finely chopped a ton of bittersweet chocolate, and let it sit, with daily shaking for like 3 weeks. Then strained. Then orange zest for about 2 weeks. Then strained.

Whalley
Mar 5, 2004

Drinking shows a real commitment to becoming a cooler person!


bunnyofdoom posted:

Yeah, I think so. I followed an online blog (Yes I know I dumb). I basically finely chopped a ton of bittersweet chocolate, and let it sit, with daily shaking for like 3 weeks. Then strained. Then orange zest for about 2 weeks. Then strained.

Orange zest for 2 weeks? You need sugar. Basically consider what you've made a very fuckin altered -cello. Make a bunch of simple syrup and start stirring it in until you've made yourself a sippable sweet thing. Maybe even use some raw cacao nibs while making the syrup, just to add a bit more chocolate flavor?

bunnyofdoom
Mar 29, 2008



Whalley posted:

Orange zest for 2 weeks? You need sugar. Basically consider what you've made a very fuckin altered -cello. Make a bunch of simple syrup and start stirring it in until you've made yourself a sippable sweet thing. Maybe even use some raw cacao nibs while making the syrup, just to add a bit more chocolate flavor?

That is probably my best bet.


God, I don't know why I hosed this one up so much. I've been doing infusions for years, including -cello's.

Deceitful Penguin
Feb 16, 2011


Yeah, definitely just try some sugar orrr, if you're hella lazy, try some swissmiss/hot chocolate mix to add more chocolate taste?

If you measure things right you can just take part of it and see if sugar will fix the whole mixture.


I've been getting really tired of doing things straight all the time btw and have been looking over some interesting shortcuts; stuff like not using simple syrups to thin out liqueurs but fruit juices and using just straight up hot chocolate to embellish one hazelnut liqueur to add more sweetness

Rotten Cookies
Nov 11, 2008

gosh! i like both the islanders and the rangers!!! :^)



I can't wait for cherries to come into season and make a poo poo ton of that cherry liqueur again. I've got 500ml of the just-flesh version and while it's very delicious, it's definitely more one note than the one made with flesh and pits. I only made a tiny bit of just-pits, and didn't really have enough to do a ratio test. Instead I think I'll do three batches at the same time. One with 33% of the pits of the fleshed cherries in, one with 50% pits, and one 66% pits. And maybe go from there.

Rotten Cookies
Nov 11, 2008

gosh! i like both the islanders and the rangers!!! :^)



What would be the difference between the two end results if I had one bottle of strawberries sitting in alcohol, and one where I juice the strawberries and add that to the alcohol? My first thought is that some flavors that wouldn't readily leech into the alcohol might be present in the juice, whether that's a good thing, bad thing, or would even be noticed.



You can't exactly juice lemon zest or walnuts to make limoncello or nocino so it makes sense to leave the zest in the alcohol for a while, but would it be viable for something that you can juice?




Side Note 1: HAS anyone tried to do an oleo saccharum in vodka vs the standard zest in booze?

Lutha Mahtin
Oct 10, 2010

explain how i'm wrong, please. you made bad arguments and i tried, in good faith mind you, to point out that perhaps it would be better for proponents of better drugs laws (of which I am one) that relying on bad arguments is not the best way to go about things. you respond this by goalpost-shifting


Rotten Cookies posted:

What would be the difference between the two end results if I had one bottle of strawberries sitting in alcohol, and one where I juice the strawberries and add that to the alcohol? My first thought is that some flavors that wouldn't readily leech into the alcohol might be present in the juice, whether that's a good thing, bad thing, or would even be noticed.

You might have to just experiment with it. The physical and chemical changes that occur from the juicing process might immediately change compounds in the fruit, and it might also change how it interacts with the alcohol during the steeping process.

Rotten Cookies
Nov 11, 2008

gosh! i like both the islanders and the rangers!!! :^)



https://twitter.com/niceoneWern/sta...277838386749441

Challenge accepted.

Not pictured: also going for a head to head of zest in booze limoncello vs oleo saccharum limoncello

Rotten Cookies
Nov 11, 2008

gosh! i like both the islanders and the rangers!!! :^)



https://twitter.com/niceoneWern/sta...056118748569601

Some progress on this week's experiments.

I had a heck of a time figuring out how much sugar I should be adding to the saccharum to try and make everything as equal as possible. Y'know, making it (zest+sugar)+water+alcohol=(zest+alcohol) +sugar+alcohol. I never actually thought about how much water and sugar I actually use since I mKe a big batch of 1:2 syrup and add that in til I'm near 70ish proof by rough volume calculation. But 1 part sugar plus 2 parts water doesn't give you 3 volumes of syrup. I know that's kinda obvious to most everyone. So I went to figuring that out by weight by measuring my granulated sugar, finding out about degrees Brix (which is cool) and arriving at the amounts written on the jars.

Also figured out where my last batch of cello went wrong. In a rush I did add 1 part sugar 2 parts water figuring I'd have 3 volumes of syrup to cut the cello. That's why it tasted so wildly different. And strong.

I also never weighed my zest before. Finally playing catchup with myself to maybe get something repeatable.

Edit:
https://twitter.com/niceoneWern/sta...070896967671809

Rotten Cookies fucked around with this message at May 27, 2019 around 18:02

dms666
Oct 17, 2005

It's Playoff Beard Time! Go Pens!

Rotten Cookies posted:

I can't wait for cherries to come into season and make a poo poo ton of that cherry liqueur again. I've got 500ml of the just-flesh version and while it's very delicious, it's definitely more one note than the one made with flesh and pits. I only made a tiny bit of just-pits, and didn't really have enough to do a ratio test. Instead I think I'll do three batches at the same time. One with 33% of the pits of the fleshed cherries in, one with 50% pits, and one 66% pits. And maybe go from there.

Just moved to WA and cherry season is starting soI definitely want to try making this. What recipe did you use? I still have a gallon of Everclear sitting around and have access to Rainier, Chelan, and Bing cherries at the local market.

Rotten Cookies
Nov 11, 2008

gosh! i like both the islanders and the rangers!!! :^)



You lucky gently caress. There's a link in the OP that's like Danish-schnapps-recipes or something. I found it on that site. From what I remember it was however many pitted cherries, cut in half. Take half of the pits removed, crush em in a bag, and throw em in as well. Cover in ever clear.

dms666
Oct 17, 2005

It's Playoff Beard Time! Go Pens!

Rotten Cookies posted:

You lucky gently caress. There's a link in the OP that's like Danish-schnapps-recipes or something. I found it on that site. From what I remember it was however many pitted cherries, cut in half. Take half of the pits removed, crush em in a bag, and throw em in as well. Cover in ever clear.

Thanks! Seems the site is just selling ebooks now, I'll look into them eventually.

Rotten Cookies
Nov 11, 2008

gosh! i like both the islanders and the rangers!!! :^)



Oh god drat IT. I remember distinctly saying to myself "nah, I don't need to copy down this recipe, it's just in that site linked in the infusion thread OP."


From what I can gather from my notes and past posts, it's, as I said, a quantity of cherries (I remember them calling for tart cherries, but I only had access to sweet) cut in half, with pits set aside. Take half of those pits, crush them, and add them in along with the cherries. I poured in everclear until it was just covering the cherries. Give em a good shake, and let em sit for 3 months in a cool, dark place, occasionally shaking em up. Then I strained and diluted/sweetened with a weak, 1:4 sugar:water of slightly more volume than the booze to start, and added sugar from there (don't remember how much sugar I added in total, and apparently didn't write that down anywhere. Sorry.)

And I just got a few pounds of cherries to do this again. Oh well.

thotsky
Jun 7, 2005

hot to trot


Black cardamom schnapps is a bad idea. I thought it might turn out sort of laphroaig-like, but it was closer to turpentine/embalming fluid. I managed to use it for cooking somehow.

Need to make more dill schnapps, that's just dangerously good.

Whalley
Mar 5, 2004

Drinking shows a real commitment to becoming a cooler person!


thotsky posted:

Need to make more dill schnapps, that's just dangerously good.
How much more involved is your recipe than this: https://www.geniuskitchen.com/recip...schnapps-427203

I used to use danish-schnapps-recipes.com all the time but the site isn't around and I'm intrigued.

Toast Museum
Dec 3, 2005

30% Iron Chef


thotsky posted:

Black cardamom schnapps is a bad idea. I thought it might turn out sort of laphroaig-like, but it was closer to turpentine/embalming fluid. I managed to use it for cooking somehow.

Maybe you let it steep too long? I made some to blend with several other spice infusions for a kheer-inspired liqueur, and I didn't get any of the off notes you describe.

Edit: Oh, just saw you said black cardamom. That might explain the difference.

Kenning
Jan 10, 2009

I really want to post goatse. I wish I had 10bux


Rotten Cookies posted:

Oh god drat IT. I remember distinctly saying to myself "nah, I don't need to copy down this recipe, it's just in that site linked in the infusion thread OP."


From what I can gather from my notes and past posts, it's, as I said, a quantity of cherries (I remember them calling for tart cherries, but I only had access to sweet) cut in half, with pits set aside. Take half of those pits, crush them, and add them in along with the cherries. I poured in everclear until it was just covering the cherries. Give em a good shake, and let em sit for 3 months in a cool, dark place, occasionally shaking em up. Then I strained and diluted/sweetened with a weak, 1:4 sugar:water of slightly more volume than the booze to start, and added sugar from there (don't remember how much sugar I added in total, and apparently didn't write that down anywhere. Sorry.)

And I just got a few pounds of cherries to do this again. Oh well.

If you're talking about the Danish Schnapps website, you can still access the original version on the Way Back Machine: https://web.archive.org/web/2005030...ps-recipes.com/

I recently used that for green walnuts, which I'm really excited about. I also had a surprising hit with dried porcini mushrooms. I was originally thinking I'd get an intense, earthy fungus flavor that I could use in a bitters I'm building, but instead it was rich and woody and slightly sweet and completely incredible. I used around a 1/4 lb of dried mushrooms in 16 oz. of 80 proof vodka, but I think I could have used less and still had a good result. loving amazing flavor on that stuff.

thotsky
Jun 7, 2005

hot to trot


Whalley posted:

How much more involved is your recipe than this: https://www.geniuskitchen.com/recip...schnapps-427203

I used to use danish-schnapps-recipes.com all the time but the site isn't around and I'm intrigued.

Thats basically it, although I don't use sugar,, and I'll use a 60% alcohol vodka for the infusion and then dilute down to 38-40% with water after the week is over.

Comb Your Beard
Sep 28, 2007

Chillin' like a villian.

thotsky posted:

Black cardamom schnapps is a bad idea. I thought it might turn out sort of laphroaig-like, but it was closer to turpentine/embalming fluid. I managed to use it for cooking somehow.

Need to make more dill schnapps, that's just dangerously good.

I've used black cardamom as a component in my SE Asian inspired tiki bitters. I'm not sure I'd want to taste only that though in quantity.

The Glumslinger
Sep 24, 2008

Coach Nagy, you want me to throw to WHAT side of the field?



Hair Elf

Hey this thread is back and I've been infusing some stuff


Ok, so i have Limoncello, cinnamon whiskey, Orangecello, and leftover apple pie whiskey going in this photo. This photo was taken a few months ago


And here are the final results of the Limoncello and Orangecello

Halloween Jack
Sep 11, 2003

Let your word be "Yes, Yes" or "No, No"; anything more than this comes from the evil one.

What's your process for cinnamon whiskey?

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The Glumslinger
Sep 24, 2008

Coach Nagy, you want me to throw to WHAT side of the field?



Hair Elf

Halloween Jack posted:

What's your process for cinnamon whiskey?

3 or 4 sticks of cinnamon, 1 vanilla pod split and scraped, steeped for about a month and then rested for another month. I think I might have swapped in a second vanilla pod halfway through.

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