Correction on the previous message~infuse instead of simmer

[Guest guest]

Hi Folks:

So sorry, I make a mistake earlier in a previous message. While telling about

making an extract I wrote simmer instead of infuse. To my way of

thinking~infuse covers the steeping of herbs in alcohol. Anyone have a better

word?

 

Note: do not cook an alcohol extract. Cover herb with alcohol completely & just

leave in jar, bottle, jug [glass] & stir when you think of it. Some herbal folks

say to shake the bottle. Welllll, it never fails that the lid isn't on

perfectly or some other stupid thingie, and some sloshes out on you, the floor,

the counter, etc. So stirring works for me with less clean up. When

finished, store in a dark, dry, low heat area. Note: Some dried berries and

such may have to have more alcohol added within the first few days~as they sure

can slurp it up!

 

Note: I say alcohol since you can use either: Vodka, Pure Grain Alcohol, or

even Brandy as your extractant. Vodka is the mildest one in smell, taste, &

after taste wise. Even Gin can be used for the Golden Raisin~arthritis remedy.

Those golden raisins sure do love my beloved Bombay Sapphire. <BAG>

 

Sorry again, it's been a long season!

 

Hint: Buy Muslin cloth cheaper than cheese cloth, and it works 100X better to

strain your herbs when extract or tincture is ready. It can be bleached and

reused for other things too. Chessecloth is ruined after one straining session.

 

A most fragrant evening to ya'll,

deb