So about every other year I make this apple-ginger liqueur from scratch. Basically what I do is grate a bunch of apples, let the blob of apple drip away it's juice in a bowl, then mix it with vodka, syrup, and some grated ginger in a jar.
I let the jar sit for a month before I strain the concoction into bottles and let it stay there at least a year.
Now we come to my problem. As you can see in this picture of my batch from fall of '18, there's quite a bit of sediment, at least more than I'm used to, and I am having a lot of doubt as to whether I remembered to strain it when I bottled the mix. My question then becomes this; is this safe for consumption? If i forgot to strain it, will this sediment have been rotting and made it dangerous? Should I just strain it all now and hope for the best. Or maybe just shake it up and mix it together, because the sediment mixes quite well when I shake it, turns it all cloudy.
For the record, the ratio was 35% 120 proof vodka, 15% light syrup, 50% apple juice, and a teaspoon or two of freshly grated ginger.
I let the jar sit for a month before I strain the concoction into bottles and let it stay there at least a year.
Now we come to my problem. As you can see in this picture of my batch from fall of '18, there's quite a bit of sediment, at least more than I'm used to, and I am having a lot of doubt as to whether I remembered to strain it when I bottled the mix. My question then becomes this; is this safe for consumption? If i forgot to strain it, will this sediment have been rotting and made it dangerous? Should I just strain it all now and hope for the best. Or maybe just shake it up and mix it together, because the sediment mixes quite well when I shake it, turns it all cloudy.
For the record, the ratio was 35% 120 proof vodka, 15% light syrup, 50% apple juice, and a teaspoon or two of freshly grated ginger.
