Message 21705 of 39188 in General Discussion

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> Infusing something for longer will not hurt it; it will only add more 
> flavor. 

If you're infusing with fresh fruit or peel you might wanna strain it when the 
desired flavour is achieved, I know the alcohol acts a preservative but we've 
had problems with bottles blowing up after a long time infusing with 
fruit/peel, at the time the general guess was that the ingrediant added had 
started to ferment (we're tenders not scientists) and given the bottles were 
sealed the increased preasure from the gas given off caused them to blow!

One month was the time frame I gave based on how long it took 
> to make chocolate liqueur (vodka, simple syrup, cocoa powder and a 
> vanilla bean). However, I didn't keep the bottles in the sun; I kept 
> them in a dark cabinet. 

The temp the bottles were stored at was another possible explanation for our 
explosions! you can imagine the poor tender who 1st discovered the stock room 
coated in blueberry gin!


> 
> By the way, the olive oil I mentioned earlier was not "cut and 
> paste", it is something I've actually made based on the kind of herbs 
> and spices I like. If I post something that is not my own words, I'll 
> link to it.

I think with oil you've got a bit more leway 'coz if the flavour gets too 
intense you can use less oil. With liqour you need the alcohol content for the 
drink so to use less is an unatractive option!
-- 
"Manners maketh the man, Bourbon, vermouth and bitters maketh the Manhattan"