scythe wrote:How would you make it clear through vapour infusion or by re-distilling?
Wouldnt the same method for making fruit flavoured himbergist (or however you spell it) apply for making coffee, caramel, butterscotch or whatever flavoured spirits?
Distill your base alcohol,
Add flavour,
Distill again collecting everything in cuts jars (as you already did cuts to remove fores heads and tails to obtain your base).
And blend away.
Or if your worried about burning stuff in your boiler what about using a carter head or gin caddy.
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