Jan 3, 2020 · Maceration is letting a fruit (or what ever you are using to flavour the alcohol) sit in the spirit and infuse? Is there a different name if it is done hot or cold? What are the pro's and cons of …

Nov 12, 2014 · mac·er·ate (ms-rt) v. mac·er·at·ed, mac·er·at·ing, mac·er·ates v.tr. To make soft by soaking or steeping in a liquid. To separate into constituents by soaking. I saw a post on a non booze …

Dec 6, 2020 · A very good flattering taste at the start of the mouth, then more (that's why I wanted to carry out a preliminary maceration). What is your advice in order to be able to optimize the …

Jun 18, 2016 · Motivated by a number of recent (and awesome) successes with fruit, I'm looking for a maceration-only recipe using juniper, coriander, and other gin-type herbs.

Sep 24, 2021 · Carbonic Maceration works well with fruit driven grape varieties (Gamay) and poorly with Merlot, Cabernet Franc and Cabernet Sauvignon if they have high levels of pyrazines (bell pepper …

Oct 31, 2014 · As a newcomer to making Gin, I am trying to establish a reference point from which to create. Ideally I would like to make a gin as close to one of the commercial brands as possible, and …

Feb 1, 2019 · I always thought over-maceration generally resulted in bitterness, unless bitterness was the point. Kind of a universal. Do you guys have any inputs on flow rate based on picking up best …

During the summer months I place bing cherries and quartered lemons on 40% neutral. You can drink it straight from the jar.

Oct 21, 2025 · Each year I make a winter seasonal gin - after distillation I do a maceration dehydrated apple and dehydrated cranberry. After pulling the bags out of the gin, we filter through pad filters and …

Oct 13, 2016 · At this point I extract 400 mls of maceration and dilute to 40%-ish using Stevia syrup. My twist on the final recipe is to toss in 3 or 4 oak dominos (in this case medium roast French Oak that …