Cacao Nib Tincture

[Junker Jörg]

I made up a tincture using 4 oz of cacao nibs and some Everclear (151 proof). After letting them soak for a week, I strained the nibs and threw it in the freezer. I’ve seen people talk about a fat cap to scrape off at the top but did not see much. There was little bits of stuff floating on the top but not a whole layer. My question is there is separation. Do I want to pour this whole thing into my secondary or just the top, liquify part?

 

[day_trippr]

Pour it all in. If it separates there (likely) the fatty part will be left behind...

Cheers!

 

[Junker Jörg]

Thanks @day_trippr! That’s what I thought. Also figured it’s really not too much being added to 5 gals so couldn’t hurt!

 

[IslandLizard]

I strained the nibs

That's not necessary, just pitch the whole lot into your fermenter.
You want as much of that flavor as you can get. The Everclear is just a dissolving medium.