CADragon
Member
Im going to be brewing a (pumpkin) spice ale for the fall and could use some advice with spicing. Im going to steep the spices in vodka, so two things:
1. I bought fresh whole spices (allspice, clove, cinnamon, nutmeg); do I want to crush them first (mortar and pestle)?
2. Is there a limit to how long to keep the spices in the vodka? Do you start extracting tannins or something similar after too many weeks? I figure once I'm done steeping, I'll filter the dry goods out and keep the spiced vodkas in ball jars for future batches.
1. I bought fresh whole spices (allspice, clove, cinnamon, nutmeg); do I want to crush them first (mortar and pestle)?
2. Is there a limit to how long to keep the spices in the vodka? Do you start extracting tannins or something similar after too many weeks? I figure once I'm done steeping, I'll filter the dry goods out and keep the spiced vodkas in ball jars for future batches.