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Old 09-04-2014, 11:39 AM   #11
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I've tried the vodka trick on walnut and it works ok. But baking them might be a better option to evaporate off the oil. we had a good discussion here:
http://www.homebrewtalk.com/f39/tryi...n-brew-450842/

Edit: like fruit, I'm a fan of using the real thing and after its kegged and carbed, supplementing the natural flavors with extracts to taste. It doesn't take much and the combination of the two, imho, is better than one alone.

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Old 09-04-2014, 11:51 AM   #12
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Quote:
Originally Posted by Gameface View Post
I'd say add a good bit more vodka.

Not to nit pick, but I believe what you're making is called a tincture. If you can get it Everclear is even better for making tinctures.
No to nit pick, but I believe a tincture can be defined as an alcoholic extract.
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Old 09-08-2014, 02:35 PM   #13
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So I ended up using a SLAP CHOP! to chop the nuts pretty finely and then put them back in the remnant vodka mixture and then added to a muslin bag and into the secondary it went. Then I racked the porter on top of it. We'll see what I have in another week or so, but the vodka mixture tasted awesomely like pistachio and smelled great and the porter was pretty alright too (maybe not as much malt as i'd like coming through).

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Old 09-08-2014, 06:21 PM   #14
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I don't understand? What went into the muslin bag?

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Old 09-09-2014, 05:06 PM   #15
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Quote:
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I don't understand? What went into the muslin bag?
the vodka-soaked crushed pistachios. i figured why not get every last bit of flavor out of them in addition to the vodka mixture that i poured in.
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