Licorice Carrots

I had some licorice root left over from the gin infusion that I made so I added some to a batch of fermented carrots. They turned out to be delicious! (But I'm partial to licorice.)

Gin Infusion Harvest

I harvested the gin infusion after four days. While it was definitely gin, I felt that it was to heavy on the cardamom and licorice. If I make it again, I'll dail those ingredients back a bit.

Here are all the ingredients after I strained them out.

Here's the gin in the jar.

Here's the gin in a class.

I have also tasted and am eating the gin fermented carrots. They are delicious! I'm definitely going to make more of them.

Cherry Sour

I filled up a 32oz growler with Odin Brewing's Cherry Sour Ale. It was pretty good. Nice and sour. But it was also very pretty!

Gin

I fermented a batch of carrots recently with juniper berries. That batch turned out deliciously! It got me thinking about using the same ingredients as gin to do a batch of fermented veggies. I started a small experimental batch of gin carrots today. It'll be about seven to ten days before I get to taste it. 

And since I had the ingredients... I am making a small batch of gin botanicals infused vodka (I'm making my own gin). The jar of vodka smelled like gin after only thirty minutes! I get to taste this in about three days. I can let it go longer if I want a more intense flavor.

I found the recipe for homemade gin here.

Raspberry Infused Tequila

I filled up a 10 oz jar with home grown raspberries and reposado tequila about a month ago. I keep forgetting to harvest the tequila. I finally did and it tastes very much like raspberries. The raspberry scent is extremely strong! I decided to make a tequila and tonic with some of it. I used the last of my Kina tonic and some sparkling water. I didn't use any lime. It was very tasty.

Fermented Radishes

I started a small batch of radishes fermented with ginger. It's interesting how the red of the radish skin gets absorbed by the brine and then everything turns pink. I've never really liked radishes, but I am enjoying the fermented ones. In fact, I even ate the cabbage left that I use as the starter and the weight to keep the radishes under the brine!

Bourbon Barrel Aged Hard Cider

Locust Cider bottled one thousand bottles of their bourbon barrel aged hard cider (aged for nine months). I bought two bottles back in February and gave one to a friend. I saved mine to share with my father-in-law for Father's Day. It was worth the wait! Even though I had tasted it in the store, it was better than I remembered. I guess this cider might be best described as an apple wine: dry, strong, and a nice apple flavor. I really enjoyed this bottle, but at $18 each, I probably won't be buying very many bottles.