Thursday, July 25, 2019

Decanting for Pennsic

Six boozamahals have been steeping for this year's Pennsic!

I did the first sitting for about a month, decanted and refilled with vodka and let sit for another month.  Today I checked the flavor and bottled it and I'm not in love.  I don't know if it is that I used a different vodka than previous years (Platinum 7X instead of 360) or I just need epic fucktonnes of sugar and some water.  But it is lack luster anyway so I just left it as is with about a cup of white sugar.

I only had one vodka pour of about two cups and five or six weeks.  I ended up adding about two cups of white sugar and a cup of water.  It's drinkable, but not my best work.

This one had only been going for a week. I poured out about 12 oz of liquid, then combined the blueberries with more vodka and brought it up to a simmer since I'm only going to be able to leave it for a couple of days.

So far, so good!  I had about 3.75C of liquid after pulling out the coffee beans.  It could have been ok to just add potato vodka as is, but I'm greedy and filled it up with coffee grounds again,

Is divine! Got two cups of liquid put aside, and added two cups of potato vodka to the solids for a couple of days before adding to the first pull.

This is also amazing in how it brings out all of the spices.  Same process as the mango.

I have no idea when I'll be headed to Pennsic (sometime this weekend? whenever I finish sewing) but I'll probably decant everything right before I leave to allow for maximum steepage.


In egg news, I rejarred a bunch last week and added a can of sliced beets to that batch.  They tasted ok at first, but I am glad to say they did pull in more of the beet flavor in only a few days.

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