Aye, pretty much! You could go shorter or longer. It just depends on how much flavour you want to extract from your mix. I couldn't really taste much flavour difference in anything I left for longer than 2 weeks, personally. So I figure by that point, its about as tasty as it'll get, which means it is time to get drinking!

@@OakAndAge nice one - thanks!

The amount of time you leave something in infusion affect what you extract, as per the % of alchool. For fresh lemon/orange/lime zests you can go from 24h to 72h, anything past that wont improve the flavor, but there is a difference from the 24h extract to the 72h one. My suggestion is to taste it every day and take notes. There are other factors that influence extraction time such as temperature and motion. Using a magnetic stirrer (are quite cheap) drastically improve the extraction, but tend to leave the liquid cloudy (there are many ways to make it clear again). If you rise the temperature past 35ºC a digestion process will start, changing both what you extract and the final chemical composition of the extract. The best thing to do is try and take nots of the actual flavour change day after day. Random unasked tip: never heat up anything citrus for boost the extraction process. Heat ruins citrus stuff. Another thing to keep in consideration when evaluating the flavour is that it will change over time (even if “aged” in the glass bottle). In the first 2 to 4 weeks some compounds will evolve into something else affecting the flavour. So always leave your extract to rest for a couple of weeks (in a dark place), taste it every now couple of days and take notes. Take notes as your future self will appreciate it. Some flavour combinations work best when fresh, some other after some time.

Absolutely. Its my favourite cocktail. I'll be making a video about the Trinidad Sour and my take on it

Thanks Al! Always appreciated!

Who doesn't!

I hope it turns out!!

Whatever you're concocting, it sounds like its gonna be fire!! Glad you found the video helpful! Cheers

Thanks, brother 🙏

Much appreciated!

Thanks! Yeah, its definitely a lot more effort if you wanna create your own bitters vs just buying some

not so sure you could legally just sell alcohol

Thank you! I appreciate that

Thank you! Glad you liked it!

@@OakAndAge are you planning on doing more videos? Seems like its been a minute since any videos were uploaded

@@craigholmes5316 yeah, I've got a few more videos in the writing stage! I moved last year and the place is a bit of a fixer-upper, so I had to shift priorities. But I've converted a spare room into a studio and I've got some new gear. Keen to start producing more content in the very near future! Stay tuned. And if you have ideas for videos, let me know!

Thanks! I appreciate it 🙏

Thank you!

Thanks!

Thank you kindly!

Hey thanks! Yes, I watered it down a touch both to ensure a better infusion, but also because its just really strong otherwise! Proofing it down to about ~ 70% is the sweet spot, I find!

@@OakAndAge Thanks for the reply! That makes sense. BTW, you haven't made any video in a while, you should get back into it. You present well.

Appreciate that. Im hoping to produce some new stuff soon! Stay tuned!

@@OakAndAge Sounds good, I subscribed. ;)

Thanks! Appreciate it!

That is an excellent question! I dont believe it would, unless there is a ridiculous disparity between air and liquid, and its left for a pretty long time. We see that happen with bottles of whisky that have been left with just a few sips left for too long. It doesn't go BAD, but the flavours definitely start to become muted. But for the amount of time you're infusing, I don't see it being a concern!

Hey, great question! I've never tried lemon bitters, to be honest - but if I was to attempt it, I think what I would do is use the lemon rind (dried out and cubed) as the main citrus flavor agent. Maybe a bit of lemon juice, but not too much as I'm not sure if that would affect shelf stability. You could also try adding pure lemon zest as well into your infusion. I bet with a few lemon rinds and some zest, you'd have a pretty decent base to start with. Might take a batch or two to get it where you want it, but that would be fun to experiment with. Good luck!

Aww haha well thank you for your sub!

Great question!! I think your best bet would be to infuse cocao nibs (which you can find at Whole Foods or an organic store) and probably even some unsweetened cocoa powder (though, I reckon you'd really need to strain your bitters well after the flavour is set and you are ready to bottle it.) Perhaps the combination of both of those things would give you a nice, well rounded chocolate flavor. And I'd use the gentian root more sparingly, because cocao is already pretty bitter.

@@OakAndAge thank you for your reply. Much appreciated. Will work on your suggestions.

I appreciate the heck out of you! 🤘

@@OakAndAge man the same, i saw yesterday your video and now i am waiting for my cinnamon n coffe bitter to be ready!

@@Daniel95metal oh amazing!! I hope it turns out good. I bet those bitters would elevate an old-fashioned or a Manhattan! Let me know how they turn out

That was camera trickery. The only stunt I ACTUALLY performed was shoving my arm through the wormhole. Which really hurts, btw. I need to hire a stunt person.

WHATCHU SAY ABOUT MY MAMMA!?

Bitters are great! AND you can make cocktails using bitters exclusively. Im gonna do a video about the Trinidad Sour, which is made using Angostura bitters as the base ingredient. It's my fav cocktail ever. Cheers brother. Hope you're well

@@OakAndAge nice I’ll give it a try

Thanks for the feedback. Appreciate you watching!

Don't worry, I do all my own stunts