Ploafmaster General

And there you have it. I strained it all off one final time through cheesecloth, and decanted in to bottles. Now the only thing left to do is dole it out and hope for some good, constructive feedback!

The cooked extraction has been combined with the alcoholic extraction along with 2 tablespoons of 2:1 simple syrup (from some nice cane sugar). Now it's supposed to chill out for 3 days before I decant into smaller bottles. Then I can distribute to friends for sampling and feedback!

I have a limited quantity (as you can see, less than 20 oz.), but if you're interested and willing to give me serious feedback, hit me up. I may be able to get you an ounce.

What you see in the photo is the slow, steady drip of the first extraction for my apple bitters. It's filtering through two coffee filters held in place by the ring of the mason jar so I minimize any sediment in the final product. I've also cooked the solids in a cup of water and placed that back in the original jar to shake for a few more days. It's getting close!