Infusion / Maceration vs Distilling 2.2K views9 comments0 pointsMost recent by zymurgybob 14 January 2020 04:48AM Beginner's Talk
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 distilling vs maceration? Sorry if this has been asked before, I did try searching but didn't find what I was looking for. Thank you
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 type flavors). Please note that it evolved as a technique in an area that is cold and difficult to develop RIPE fruit flavors in red varieties i.e. North of Burgundy and more like Alsace or Champagne than the ...
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.
Maceration and Aromatic Basket 751 views 33 comments Most recent by crozdog 10 December 2020 03:01AM Usage
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 maceration and gain in depth?
Maceration? Maceration for hard botanicals and GBK for the rest or only use GBK? what would be your starting point? @TheMechWarrior , two speriences whit a column with cider made me know that the temperature of the column is very important, a high temperature does not let us separate odors and very low temperature rectify a lot our spirit.