Stage 3 involved the straining and filtering of the blissful substance. I have to say, running bacon vodka through a coffee filter is a surprisingly slow
process. It seems that the fat clogs the filter, requiring frequent changes. Who knew?
That said, the filtering was more effective than I'd even hoped. As you can see from the pre-filter jar (See photo, left), pre-filter vodka was... shall we say, gross. Cloudy, globs of fat and bits of pepper floating about. After (below, right)--lovely, clear, etc.
No, I still haven't tasted it yet. I feel that it needs an event.
I will note that the problem with keeping a wine bottle of bacon vodka in my fridge is that sometimes when I want a glass of wine I end up pouring a glass of vodka. That aroma does come as a shock, I must say.
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