Go to the Article: Pressure Infusion with Charred Oak
A fun idea in theory, but my attempt at a whisky sour left a large amount of disconcerting charcoal residue in the drink. The flavor was great, but after 2 passes through cheesecloth the floating char-grit was still very visible, carried a noticeable texture and left charcoal rings on the glass. Carcinogenic concerns aside, the char infused liquid did not present well.
Kaysadilla — Sorry that this didn't work out well for you. We would recommend using something finer than cheesecloth for straining the liquid. A coffee filter would be ideal. As for the carcinogenic question, the concern would be over the formation of what are known as polycyclic aromatic carcinogens. Yes, and charing is likely to produce small amounts of these, but given the relatively short contact time, this technique should extract less than you would expect in spirits aged for long periods of time in charred oak barrels.
So lemon peel, ever clear, simple syrup= two minute ,Limoncello ???
Basically.
Thanks for the suggestion, I will definitely try a coffee filter because the infused oak flavor is well worth the effort. Great website.
Does it matter which size whipper is used? I have a 1 liter iSi but am now seeing that most recipes call for 1/2 liter whippers. Do I need to double the recipe? Or is the extra empty space ok?
Has anyone applied heat to this infusion method? I've been hooked on this method for some time now, but was curious about extracting a little more acid to give the brew more mouthfeel.
Could you achieve the same results with a chamber vacuum sealer?
Is it possible to do the same, but with solids in the siphon?
The solids are in the siphon. What are you asking?
Through the process of Cavitation is flavour more intense with say a soft herb then it is with a tough Juniper Berry? I'd imagine the sudden expansion of gas would tear through a piece of Basil producing a larger surface area for the alcohol to act on. Your thoughts would be greatly appreciated.
I'm interested in reading about what you've found by applying heat to pressure infusion. I understand that NO2 is absorbed into liquid best at low temperatures and that with cavitation in mind this could, in theory produce a better flavour quality and aroma.
Is it possible to freeze and use later?
In the process of creating limoncello, do you use a cerrtain amount of lemon peels , any lemon juice or pulp, how much Vodka (proportionate mix)
