Flavor Extraction Test

[@daveo3122]

Great experiment / test with good comparisons on the different methods. Thanks Randy,

[@stillworksandbrewing]

Glad you enjoyed it

[@scottclay4253]

Excellent experiment. Now we know. Very interesting, thank you Randy.

[@stillworksandbrewing]

Glad you enjoyed it

[@jimrkeener]

You had it right from the start when you used the strawberries and sugar in your Strawberry Sipping Cream. I made that one and it is a favorite. I'm also glad you shared your cream ingredients in that video. It's the best one I've ever tried. Thanks.

[@stillworksandbrewing]

I like to hear success stories and i did like that to just did not last long it was gone lol

[@mikew.1902]

Not surprised by the outcome. My favorite though is the burnt sugar. Thanks for another great comparison.

[@stillworksandbrewing]

Thanks for watching!

[@Stewbphoto]

Nice great information.

[@stillworksandbrewing]

Cheers

[@terrybaldwin1182]

Great compairison video, I have mostly done just sugar on my fruits, Way I was taught, might need to try the cooked version. But with less sugar... Thanks again for the outsranding info.. 31:47

[@stillworksandbrewing]

cheers

[@scott74763]

Interesting experiment! I would have thought you would have got a better extraction from the alcohol infused strawberries. Always something new to learn, one of life’s simple pleasures. Any idea on the refrigerated shelf life of the strawberry sugar extraction? Thank you, Randy!

[@stillworksandbrewing]

not sure on that

[@connorperkins641]

The shelf life of the sugar extraction will depend a lot on the final sugar content and acid content. A week or two is a good general estimate, I have had high sugar versions last a month or two. It can also be frozen or mixed with alcohol to last for a long time. Anything over 20% ABV will make it shelf stable, but keeping it in the fridge will slow down any oxidization.

[@stillworksandbrewing]

thanks for info i make to flavor alcohol so im good thanks again

[@cuanham]

Next week im going to be doing a mixture od 2 and 3. Strawberries in 100 proof shine for a week. Then drain shine and save. Add sugar to the strawberries and extract last flavour and colour for 1 more week. Then add final extraction to saved strawberry Liqueur. This comdo will give you a bit of extra sweetness. And add half lemon juice to preserve colour

[@stillworksandbrewing]

let us know how it turns out

[@connorperkins641]

Love the side by side! Personally i use number 3, but i think number 4 could have some great uses in cocktails and shooters. Layer some thick syrup under some peanut butter whiskey and have a PB&J shot!

[@stillworksandbrewing]

cool

[@dewaynesmith5755]

I have done this, and it was a hit at fish camp in June. The next will be peach. You're going to enjoy the strawberries for sure, but the sugar addition was drank more.

[@stillworksandbrewing]

Sounds great!

[@SteveDionne-w5k]

Cheers

[@l0tus4life]

Doesn't the color fade over time if you don't add acid?

[@cuanham]

Yip I believe so. Half lemon should do the trick

[@xxxndxxx1861]

@@cuanham also helps prevent a “chalky” aftertaste that sometimes can develop

[@carlvanalstyne7970]

Letting the strawberries sit longer in the alcohol will bring out more flavor, it takes a year to get all the flavor out of vanilla to make extract.

[@stillworksandbrewing]

thanks for the input