Go to the Recipe: Mushroom Whiskey
I like the idea, wanted to try it right away. Working with what I had on hand and time constraints: bulleit & dried mushrooms 8:1. Chamber vacuumed, water bath 165F for 1 hour, ice bath until 71F. It's good! I pulled off a couple ounces and cut it with a couple ounces from the bottle. I'm thinking it's going to be great in a couple days. I'm also thinking about doing 150F for longer next time. Thoughts? I simply won't be able to do any canning.
Halfway through it just keeps getting more mushroomy!
Notes:
4 days later. Lost approximately 1/4 of liquid to the dried mushrooms, quite a bit. Should probably use 4:1 mixed dried mushrooms, as I'm cutting it with 1:1 from the bottle bourbon (it's just a bit too intense for me). Also, used a coffee filter and it's still opaque.
I will make it this way again and 150F for 2 hours.
Adding mushrooms to shopping list.... This looks interesting, thanks Grant!
I too am curious of how to adapt the recipe to replace the canning style pasteurization step with a sous vide chamber vacuum bag cook step. Looking for guidance on temp and duration? Also curious if there is any benefit to adjusting the steeping from room temp to for example, wine cellar temp?
Echoing the sous vide discussion that was bound to pop up here. I'm also curious if rapid infusion with an iSi would work.
It takes 25 seconds to pasteurize at 80C, so it seems like bagging the liquid in a large bag and then dropping it into an 80C bath for a few minutes would do the trick. You'd want a large bag relative to the amount of liquid + mushroom so it wouldn't be very thick in the water and would come up to 80C relatively quickly.
