Alcohol Infusion

[Pmad]

I want to infuse cactus fruit into tequila.
I’d figure I’d use mason jars.

Question:

1. temp & time?
2. Will this work as pasteurization extending shelf life?

[acs]

Another poster did a whole slew of infused alcohols, there should be some tips on time, temp and processes in his post

Sous vide cocktails

After receiving my Anova for the Christmas holidays I decided to start my experience making infused cocktails. Over the course of four days I infused 30 cocktails, all of which were then sampled and ranked by four people. Here are the top 4 picks from my experimentation: Blueberry crumble cocktail 2oz (60ml) vodka, 1/3 cup (50g) sliced blueberries, 1 cinnamon stick, 1g (1/16) vanilla bean, top up with apple juice. Bacon Ceaser 2oz (60ml) vodka, 5 drops liquid smoke, 1/2 tsp peppercorns, 1 …

As for pasteurization, nah, temp will likely be too low, but it’s a low risk infusion.

[Ember]

60C (or whatever the F equivalent is) seems to be a good working temp. It’s not hot enough to risk the alcohol but is warm enough to speed the maceration process. I work on 2 hours for spicing rum or mulling wine/mead/cider. Longer will give stronger flavours.

[Anomalii]

I like making chili tomato vodka for Blody Marys. 150F for 4 hours works for me.

[NateAnova]

I use 170ºF and infuse according to most other recipes regarding cooked veggies, ≈1–2 hours. Alcohol boils at 173ºF so I figure keeping it below 170ºF is ideal to prevent the bag from bloating with alcohol vapor.