I’m in intrigued by the recipe on page 165 and have a question if anyone knows…
Spices added to liquor portion, 12.5 oz (370ml) added at bottling
My question is the spice/liquor list has more than 900 ml of liquid plus the spices. Am I correct to assume this list was steeped cold for a period of time prior to brew, strained and measured to 370ml?
I assume some of you have the text, otherwise I can post the list.
Gary
I don’t have the text but that is how I read that.
Here’s the text:
"Spices added to liquor portion, 12.5 oz (370ml) of this mixture added at bottling
250ml Creme de cacoa liquor
600ml orange cacao/triple sec
50ml Benedictine liquor (optional)
.25tsp crushed black pepper
1tsp vanilla extract
2tsp cassia buds crushed
1tsp orange blossom water
.25tsp aniseed
3 oz corriander cracked
Have a second question as well, later in the book Randy discusses the use of triple sec as a primer for bottling stating that there are approximately 5-6oz of sugar per 750ml. Do I then need to assume that with an addition of this steeped liquid I will also be adding approximately 2.5-3oz of sugar when bottling? I would hate to wind up with exploding bottles if not accounted for.
That makes sense. The yeast will certainly eat up any simple sugar available.