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#1 Bognoz

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Posted 25 May 2010 - 12:52 AM

Anybody have any experience macerating ginger?
(No, fuckwad, not for gingersinthe.)

I've put a little bit in an herbal liqueur
(along with many other botanicals)
and I'm getting a bite as if the abv
were much higher and harsher than it is.

The base is quite palatable on its own.
The overall flavor profile is damn near right
but there's an afterburn that's unpleasant.

I'm thinking it's the ginger. Cinnamon's
the only other possible culprit that's in it.

Would ginger mellow with age?

Any thoughts?
Pretty animal doesn't trust you,
unless you prepare a great hot chocolate.

#2 absinthist

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Posted 25 May 2010 - 04:28 AM

10g/l of freshly cut ginger in 45% for 12 days is enough. It shall mellow, ginger gets smoothened in the presence of brandy, maple syrup, cane syrup or sassy. How much have you put in? Cinnamon might be responsible, too
"therefore the injury that is to be done to a man ought to be of such a kind that one does not stand in fear of revenge"

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#3 Bognoz

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Posted 25 May 2010 - 06:33 AM

How did I know this was going
to be like ringing a bell
in front of Pavlov's dog?

I'm waaaay within those parameters,
working it every way you say,
and still getting a rock-gut burn.

Edited by Bognoz, 25 May 2010 - 06:59 AM.

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unless you prepare a great hot chocolate.

#4 Bognoz

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Posted 25 May 2010 - 06:34 AM

I may try switching out the ginger
for galangal and seeing what happens.
Pretty animal doesn't trust you,
unless you prepare a great hot chocolate.

#5 absinthist

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Posted 25 May 2010 - 01:21 PM

Galangal is not that fiery. Go for it. Report.
"therefore the injury that is to be done to a man ought to be of such a kind that one does not stand in fear of revenge"

"Menís hatreds generally spring from fear or envy"


N. Machiavelli




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