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muscat_gummy posted:Green apple infused gin is the best thing. I'm planning on putting up a batch of this tomorrow, thanks for the idea. Obviously the seeds should come out; what about the peel? How fine did you slice the apples? I also want to put up some peach brandy. Again, stone comes out, skins stay on? Great thread!
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Oct 3, 2011 07:52
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Thanks for the tips! I think I'll probably leave the apple skin on (hoping to get some of that great color and tang) and dice it into small cubes like Nicol Bolas suggested. I actually thought that peach pits had enough cyanide in them to be dangerous, which is why I was planning to leave them out. After doing a little more research it looks like that's completely unfounded; you'd need to eat 10s of kgs of pits every day long-term for it to hurt you. Would it be a bad idea to mix the flesh and the pits in the infusion? Obviously the peaches will be very sweet, but I don't really know what effect the pits will have. I'm hoping to make something fairly sweet and easy-drinking, honestly.
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Oct 3, 2011 18:38
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We're in the pipe, five by five. (That came out huge, my cameraphone is weird with pics) Seen below the jars are two fruit pyramids. I'm thinking kiwi vodka to be sweetened into a liqueur, and the green cactus pears (4/a buck at the store, I have zero experience with these) also into a vodka and also sweetened. Anyone have experience with either of these?
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Oct 8, 2011 23:36
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Kenning posted:If your fruit floats you can turn the jar upside-down every couple days and then back until the fruit is totally soaked in vodka, which should prevent the mold. This is what I've been doing, and it seems to be working so far. I give them a gentle shake when I turn them for good measure.
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Oct 12, 2011 05:15
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IANAE, but from reading this thread you may want to do the strawberries separate from the vanilla and then combine at the end. Vanilla seems to steep in days instead of weeks.
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Oct 14, 2011 22:06
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Started a wild blackberry gin today, using frozen fruit. It immediately turned almost black  I cannot wait for that one to finish so I can sip it with tonic. Beautiful.
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Oct 24, 2011 05:49
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That's something that I've been looking forward to with my blueberries and strawberries. I'm thinking that they would make a nice ice cream topping if I blended and strained them and reduced with some sugar. Boozelicious.
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Oct 26, 2011 22:19
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Kenning posted:Homemade basil liqueur is the only thing I think in life that is at once the easiest, quickest, and best thing. So, so good. I'm probably doing this for my next round. How many leaves did you steep, and for how long? You said liqueur, did you sweeten? How much? Questions!
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Jan 4, 2012 01:23
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