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So, 
foxenawolf was asking a few questions about infusing booze with fruity flavors. After bouncing around a few ideas, I offered to experiment with a few ideas.
What we have here is about a liter of Cruzan Silver rum. From left to right, I have two jars with pineapple that will infuse for one week and two weeks, respectively. In the middle, I have two jars with pineapple and mango, which will sit for one and two weeks. The last jar is filled with mangoes alone and will steep for 2 weeks.
There was supposed to be another bottle full of mango, but sadly I ran out of rum. (Insert "WHY IS THE RUM ALWAYS GONE!" joke here.)
Very special thanks to
kitana for the advice on infusing and rum selection, and my lovely wife who puts up with all my nonsense.
foxenawolf was asking a few questions about infusing booze with fruity flavors. After bouncing around a few ideas, I offered to experiment with a few ideas. What we have here is about a liter of Cruzan Silver rum. From left to right, I have two jars with pineapple that will infuse for one week and two weeks, respectively. In the middle, I have two jars with pineapple and mango, which will sit for one and two weeks. The last jar is filled with mangoes alone and will steep for 2 weeks.
There was supposed to be another bottle full of mango, but sadly I ran out of rum. (Insert "WHY IS THE RUM ALWAYS GONE!" joke here.)
Very special thanks to
kitana for the advice on infusing and rum selection, and my lovely wife who puts up with all my nonsense.
Category Photography / Miscellaneous
Species Unspecified / Any
Size 1023 x 577px
File Size 48.7 kB
Well, she initially started off asking me about distillation, which I could probably figure out, but I don't have the equipment to pull that off.
What I CAN (and more than likely will do this weekend) is pull off some sorta beer thingy with similar flavors. When you're fermenting, it's easier to get layered and complex flavors.
What I CAN (and more than likely will do this weekend) is pull off some sorta beer thingy with similar flavors. When you're fermenting, it's easier to get layered and complex flavors.
I hope they turn out well! Also, because it has to be done http://www.youtube.com/watch?v=vGfTLb6RFk0
I've actually done this before with vodka, except I was doing it with cherries, blueberries, and pears. The blueberry and pear turned out good, the cherry didn't seemed a bit off, but it could have been the cherries instead (As there are the different varieties like Black, Sweet, and Sour cherries). But the recipe I had was to do it with the vodka, the berries, and sugar. And that recipe could take between 3-5 weeks. It wasn't too bad though.
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