I am definitely and 'don't boil' guy (Shrub-Masters might be just a little much.)
I do understand why some would boil though, it does allow for quicker and probably more efficient extraction and if you are relying on spice for the primary kick (ginger comes to mind) then boiling might be the way to go.
My maceration method speaks a little more to the idea of preserving the fruit. I just layed down some fuyu persimmon shrub yesterday. Boiling those guys would have been a crime.
I hope never sounded like there was something wrong with boiling, I just like maceration over time better.
Neyah - thanks for the clarification. The only downside I find in maceration-only is that using unpasteurized cider vinegar means you've got live acetobacter living in your shrubb, continuing to consume your sugar. Not a problem if you burn through a batch quickly but if you've holding onto the shrubb for a few months (i.e. you're not working at a bar) you're eventually going to wind up with fruit vinegar. Any tips on this? - Michael
My understanding is that the vinegar mother would rather consume alcohol rather than sugar. Since the acid keeps down the yeast that wants to consume the sugar it is sort of a self regulating system.
I have some pretty old shrubs where the acid has mellowed if anything, so I am not exactly sure what to say. I could be wrong with my logic, but it does seem to work.
You are totally right: the acetobacter only work on alcohol (not sugar as I incorrectly thought) so the unheated shrubbs should last just fine. I wonder why the one I made seemed so my sharper tasting when I went back to it a couple of months later. (Could they have oxidized?) Thanks!
.jpg)
5 comments:
Interesting...but aren't you descended from the line of "don't boil" Shrubb-Masters? - Michael
I am definitely and 'don't boil' guy (Shrub-Masters might be just a little much.)
I do understand why some would boil though, it does allow for quicker and probably more efficient extraction and if you are relying on spice for the primary kick (ginger comes to mind) then boiling might be the way to go.
My maceration method speaks a little more to the idea of preserving the fruit. I just layed down some fuyu persimmon shrub yesterday. Boiling those guys would have been a crime.
I hope never sounded like there was something wrong with boiling, I just like maceration over time better.
Neyah - thanks for the clarification. The only downside I find in maceration-only is that using unpasteurized cider vinegar means you've got live acetobacter living in your shrubb, continuing to consume your sugar. Not a problem if you burn through a batch quickly but if you've holding onto the shrubb for a few months (i.e. you're not working at a bar) you're eventually going to wind up with fruit vinegar. Any tips on this? - Michael
My understanding is that the vinegar mother would rather consume alcohol rather than sugar. Since the acid keeps down the yeast that wants to consume the sugar it is sort of a self regulating system.
I have some pretty old shrubs where the acid has mellowed if anything, so I am not exactly sure what to say. I could be wrong with my logic, but it does seem to work.
You are totally right: the acetobacter only work on alcohol (not sugar as I incorrectly thought) so the unheated shrubbs should last just fine. I wonder why the one I made seemed so my sharper tasting when I went back to it a couple of months later. (Could they have oxidized?) Thanks!
Post a Comment