5 Methods For Infusing Spirits
ฝัง
- เผยแพร่เมื่อ 27 ก.ค. 2024
- Follow Skipper Cristian as he demonstrates 5 different ways to infuse your own spirits from home.
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I appreciate how the presenter takes the time to explain each method in detail, including the benefits and considerations for each approach. The step-by-step instructions and tips ensure that viewers can confidently experiment with infusing their favorite spirits at home.
The flash infusion is so clutch when you run out of your favourite infused spirits! The coffee siphon was genius, never thought to use one like this
This was awesome Skipper Christian! I’ve always been intimidated by infusing, but you make it much more approachable. I also love how your production is evolving.
this was super helpful and inspiring. you're a great teacher!
dude loved the video, clear instructions, details on how it all works. i'll be starting with just a jar myself (never done something like this before), but i've saved this video so i can easily come back to it, because it seems like a lot of fun to mess around with!
Excellent presentation with detailed explanation thanks 😊
So interesting! Thanks for all the hints and details.
Thank you for checking it out 😀
This is the first video of yours I’ve stumbled upon, I haven’t looked yet to see if you have one on tinctures. Excellent inspiration!
Great video! Very informative!
Cristian me encantó, te Felicito!!!!
Enjoyed the presentation, very professional
Excelente 👏👏👏👏👏👏👏👏
Excelente video 👏👏👏
Un abrazo desde Chile
I hope you get your slow drip & Thank you for the info .😊
Thank you
Awesome video
You rock sir
Thank you friend, I’m going to put some new drink position in restaurant where I working now, I’ve learnt a few tricks. Thanks, Ukrainian Donbas on the line ❤
How about filtering the infusions using a coffee paper filter finally? Thank you for sharing 🫡
I'm currently infusing whiskey with bacon fat! I can't wait to try it.
Hi, thanks for the video. It was great to see the different types but can you comment on which one had the “best” or “most” flavour infused into the alcohol? And is there a way to make the coffee siphon infusion less cloudy! Thanks again!
Love it!!! Tiki wizardry!!!! 😎👍🗿🍍🤙🏽🍹🏝🤤
This is a great episode. I've never seen someone use the coffee vacuum for this.
I would love to see tinctures and bitters!
Ohh good one! You got it 👍👍👍
@@AdventuresWithAlchemyHIGH😂
Throw those peaches on your grill first! Also amazing with pineapple as the natural sugars carmelize! ❤️❤️ thanks for sharing your methods! Yes on tinctures!!! Give me all the ideas! Thanks skipper!
OMG thats genius!!! Yes i will do that and thank you for the awesome tip.
Please tell me more about the whipping cream canister you use. Amazon has a wide variety of choices, but the one used in your video looks appealing and I didn't find it on Amazon (I know, I know). Thanks. Loved the video. Getting ready to dip my toes into infusions - can't wait!
ISI whip. The best there is by far. More expensive but so worth it
Hi, where can I get a hot siphon from? I'm in UK. Thanks, great job!
In siphon extraction, did you have to let it cool between each extraction? Why do you think you only got about 65% final recovery? Informative to compare the processes.
Hello
Thank You for your help. I'm currently using the mason jar technique. I could need some help for a Dark Rum and a Good Gin. I live in Bali Indonesia. I can get most of The 10 ingredients for Bombay Sapphire. If y'all could share some insight.
I'd Greatly Appreciate It.
All The Best
Dave
@absolutlymoonshine My apologies for the late response. Dark rum goes well with coconut, coffee, chocolate, and even citrus. Definitely play around with it. I love toasted coconut with dark rum. For Gin think salsa. Tomatoes, herbs, peppers, and even Teas are delicious with gin.
what proof Everclear would be ok to use in the lower ball?
How about diluting the ABV 99,9 % used for infusion? for the final use Or shall we use a less ABV % ???
On the first method you showed us, after you screw the lid on does it mater if the lid stays poped up during the week of infusion process? I see some people smack the top of the lid, but when I do it it just pops back up. Does this matter when infusing with Alcohol. Nobody seems to mention that?
Can you use N2 instead of N2O cartridges
So what did they taste like???
What will happen if we infuse more than a week?
What a great episode Skipper Cristian! I have a bottle of Bacardi 151 that I have no idea what to do with. Could I use it for a fruit infusion?
Absolutely!!! in fact that's the best use for it. The higher the proof, the better the infusion. ❤❤❤
How and where did you get that bottle? I thought it’s not made anymore.
Hello
I hope that you are doing well. If you could please reply this time? I would greatly appreciate it. Today's Question for You.
I've just finished 2 Infusions. I Started with 96% ABV I would like to know what the ratio of the infused vodka to add to a Liter of 40% ABV
Thank you for your help
Dave
@absolutlymoonshine 96%? holy cow, how did you acquire such a high ABV spirit? That's pretty awesome. To answer your question, i would water some of that high proof down so it's more palletteable. If you want to stick with the 96% and add it to a 40%, then i would do a half OZ of high proof to every 5 oz's of 40%. Definitely taste as you go. 96 is dangerous, so maybe aim for 69% or lower. Good luck and cheers. Report results if possible.
How do you get the liquid out of the pressure vessel?
Good question, first stand it up straight, then slowly press the trigger to release all the gas inside. Once all the gas is gone, the top will unscrew and come off. The device has different nossels and heads for pouring the liquid with gas inside. I hope rhis answers your question 🙂
When infusing do you still get the health benefits of what's put into the alcohol
Sort of, Alcohol is a preserver. If you eat the fruit you'll definitely receive whatever vitamins it has.
Doesn’t alcohol vaporate from the heat? Is not alcoholic anymore
Only at high heat, it's important to control the temp. Great question
Skip Cristian can we use Pisco in Chile?
I would recommend using a young pisco, not an anejo or reposado. Pisco infused with mango, papya, guava, maracuya, or any citrus is amazing. 😉
@@AdventuresWithAlchemy Thank you very much, I will do it and come back with outcome..
How about an infusion using a cornelius keg?
correct me if I'm wrong, but wouldn't it be the same result as a syphon whip just much bigger quantities?
@@AdventuresWithAlchemy same principle but most kegs are set up for CO2. It would be interesting to see you play with CO2 pressures to allow infusion but prevent carbonation or to see your set up to use N2O and those pressures. Most of us small batch brewers (distillers) make 5 gallon batches and the whip cream dispenser method is awesome but very time consuming based on volume.
@Mr. Wicked That's absolutely fascinating. I will definitely give it a shot. I work with a brewery and I'm sure they would allow me to play with their toys. I'll report back if it happens.
Sous-viD ... beside that it's a good video ;)
@ymh please take it from here
Caution: fruit will get you drunk.
🤣🤣🤣
Loved the video, but you defined sous vide completely incorrectly. That tool is an immersion circulator, not a sous vide. Sous vide is literally something "under vacuum" the product you put in the tank if you vacuum seal it is sous vide, not the tank, and not the circulator. Since you did not vacuum seal the alcohol and fruit, no part of that infusion technique was sous vide. Yes I know I'm being anal, but...
Wow, excellent point. I was not aware, and thank you for educating. I'm being 100 % sincere. Thank you
No taste test, or cocktail recipes...