So I've got a freeze-concentrated sugar wash -- about 20%-25%, made from 10lbs of (inverted) sugar in 5 gal water, with the juice of a lemon and 2 oranges, plus some generic yeast nutrient. Freeze-concentrated per Jack's milk-jug method. I'll be distilling it in an ice water/wok kind of setup, too.
The plan is to make a kind of cordial, by addition of some "chocolate" mint which I have in my garden. My question: how best to infuse it (or any herb)? Should I macerate it in some high-proof spirit for a few days, then add a measured amount to each bottle? Or should I actually distill "through" the mint (by putting it on a screen that the vapor rises through before condensing)? What compounds are extracted by each method?
Maceration or vapor essence infusion?
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