by Monkey Handler » Sun Aug 30, 2020 4:38 pm
When it comes to flavouring, the world can be your oyster really. Just the important thing to remember is, is to read up a bit about the ingredients you want to use. Reason being is, certain herbs, spices etc can have adverse effects/can be toxic in higher concentrations (e.g some bittering agents, nutmeg etc). Also infusing/steeping times can differ from ingredient to ingredient and the way the ingredients are used (e.g dried powder, whole roots etc). Dried powders would need less time/less of it compared to say a whole chunk of root, due to more surface area of the ingredient being exposed to the alcohol, etc.