lautrerainey
Time to decant
I'm looking for another word besides "grodey" to describe the walnuts, etc. but nothing is coming to mind. The nutmeats have just about collapsed into goo.
Sounds tasty, no?! In fact, it's an interesting flavor. Different than anything I've had before but "walnuts" is not what I would have identified -- I wonder if mine were too immature. I taste the mace most of all. Not such a bad thing to taste after all.
The alcohol flavor is sharp. I've added sugar since the original recipe called for 140 proof alcohol mixed with a simple syrup and I used vodka with about half the alcohol level. So adding water is probably not a good idea but the sugar dissolves OK.
I'm adding it slowly and probably in stages over the coming months.
The odor is really interesting though so I rinsed off the vanilla bean which still has all its seeds and stuck it in another small bottle of vodka.
For a non-drinker I sure have a lot of small bottles of vodka hanging around...
July 31
Time to decant
I'm looking for another word besides "grodey" to describe the walnuts, etc. but nothing is coming to mind. The nutmeats have just about collapsed into goo.
Sounds tasty, no?! In fact, it's an interesting flavor. Different than anything I've had before but "walnuts" is not what I would have identified -- I wonder if mine were too immature. I taste the mace most of all. Not such a bad thing to taste after all.
The alcohol flavor is sharp. I've added sugar since the original recipe called for 140 proof alcohol mixed with a simple syrup and I used vodka with about half the alcohol level. So adding water is probably not a good idea but the sugar dissolves OK.
I'm adding it slowly and probably in stages over the coming months.
The odor is really interesting though so I rinsed off the vanilla bean which still has all its seeds and stuck it in another small bottle of vodka.
For a non-drinker I sure have a lot of small bottles of vodka hanging around...
July 31