Step 3 completed. I've strained the herbs from the sugar / vermouth mixture, and mixed the liquor with the grain alcohol tincture. This will sit for a day or two, and then it gets strained, corked, and shelved until November or December of 2009 - it'll make a nice Xmas gift to myself, eh?
The combined drink is now 36.8% alcohol. (250 ml of 75.5% grain alcohol + 500 ml 17.5% vermouth.) The color is a yellow / amber, and very milky right now, but I'm guessing the latter is from all of the suspended particles.
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