Carol wrote:Weather has turned very cool here. Tonight's tipple will be puddin' gin.
Macerated.
Soaked dried fruit in chai tea first to plump up the fruit. Then left it for 4 weeks to macerate with spices that I would use in a pudding. . Used a coffee plunger to strain out the liquid. (Fruit is in the freezer and will be used in baking later). Gin tastes like Xmas pudding. I have another batch on now and am planning fig and ginger for the next lot.
There is a thread on my boka in reflux stills
a chat to Andrew
When I do Zymurgy Bob's extract
R3dRanga wrote:a chat to Andrew
Is that his handle/username here? I'd love to have a chat soon to see what I'm looking at cost wise, requirements etc. so I can plan ahead (and get excited!).
Cheers,
Ranga
Users browsing this forum: No registered users and 25 guests