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Posted 20 hours ago

Edinburgh Gin Plum and Vanilla Gin Liqueur, 500ml

£9.9£99Clearance
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When you're happy with the flavour, sieve to remove any solids, then pass through a very fine piece of muslin or a coffee filter to get rid of any sediment. How to store: If your bottles or jars are well sealed, strained correctly and kept in a cool, dark place, your spirits can keep for up to a year.

The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month.Herbs & plants: rosemary, thyme, lavender, mint, elderflowerRemember, the more you use the stronger the flavour. Use around 200-400g of fruit per litre of spirit.

If you have any questions please get in touch. I’d love to hear how your infusion is going and see any pictures you have taken. Step two: Add the plums, 300g of granulated sugar and Gin to a large sterile Kilner jar, the plums must be completely submerged in the gin. Shake daily until the sugar has dissolved then leave in a cool dark place for two months.

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