What is an infusion wine? In fact, it is the infusion of material that gives a special flavour to a lemon wine, such as lemon, which is also the essence of a lemon wine. The steeped stuff is lemon peel. There is also the production of lemon liquor dyed cherries, and the pickling liquid can also be used as a lemon liquor mixing material. Lemon liquor can be made by soaking lemons, and it tastes very good!
Although soaking has been around for a long time, it is only in recent years that it has become popular in bars. Bartenders use pre-soaked lemonade and other ingredients to prepare lemonade for their customers.
Why do you soak lemonade? Suppose you want a certain flavor of lemonade, but you can’t find an item you can buy, or you’re not happy with what’s available (not enough flavor or not natural), then you might want to try dipping it yourself.
Notes on Dipping Alcohol Content The higher the alcohol concentration of the infusion base, the more flavor can theoretically be extracted. When introducing lemonade, use Water of Life vodka with an alcohol strength of 96%. It will not freeze in the fridge, even when mixed with 1:1 syrup. If you’re worried about it being too strong to drink, you can eventually mix it with water or syrup to adjust.
The larger the surface area of the substance in contact with the base spirit, the faster the flavor will be extracted. For example, bagged tea powder will be faster than bagged tea. When steeping plum wine, they cut or poke holes in the plums to increase the contact area.
However, this does not mean that the larger the contact surface area is, the better. For example, slicing or chopping the fruit during the infusion process is very quick, but the wine can easily become cloudy and look dirty, and is not easily strained afterwards.
Macerating lemonade requires a sense of ritual. Think about it. Which looks more like cinnamon wine, soaking ground cinnamon in a strainer bag or just soaking a few whole cinnamon sticks in a strainer bag? When you drink it, which one makes you feel more “cinnamon”?
Properties and steeping time Whole, soft fruits (like strawberries and blueberries) need to be steeped for about a week. For firm fruits such as apples, plums and prunes, the soaking time will be longer. If there is no change in flavor after a long soak, or if there is a strange flavor or color change after a long soak, it is recommended to simply change the solid-to-liquid ratio and soak with more ingredients. The higher the dose, the shorter the time.
Temperature Most macerated lemonade can be stored in a cool place, but the popularity of molecular cooking has brought about an alternative to the method of producing macerated lemonade: heating in a vacuum bag (or extracting most of the air) extracts the flavour of the ingredients in a short time, without the flavour being lost by the high temperature. In addition, through the heating process, it is even possible to make infused liquor for vegetables and fruits, without discoloration due to long storage times.
Choice of alcohols Common choices are vodka, gin, white rum, etc. On the one hand, the base spirit is not too strong and does not cost much. At first, it is recommended to test small batches, increase the ratio as you get the hang of it, and use more expensive base spirits for maceration, such as plum brandy, pineapple aged rum, and coffee bourbon are all good choices!
With all that said, there’s only one key to making lemonade: try it. When making a lemonade, it’s important to remember to record the ingredients and time of each bottle on the bottle, otherwise it’s hard to get the desired flavor. This technique is a bit like having an electronic pet. Don’t let it pass.
Not enough flavor? Increasing the ingredients and alcohol content is an act of violence, while prolonging the steeping time and increasing the contact surface is an act of mitigation. Go for a drink at 3:00 or 5:00. When you feel the perfect state, strain and bottle.
Limoncello Homemade Lemonade Formula 10 lemon juice 1 liter of spirits (96 proof vodka or 151 proof rum) 5 cups of water 5 cups of sugar Lemon peel Directions Put all ingredients in a mixing cup and stir well Put it in a closed jar and let it steep for a week Strain it into a closed jar and refrigerate it
