Gorse Flowers

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Gorse Flowers

Postby ManseMasher » Sun Mar 27, 2016 15:54

I love the smell of whinbush flowers, so I have made a 'soup' from them, with 10g of Citra added. Come bottling day (Thursday), some of the batch is going to be bottled using the soup as a base for the priming syrup. I have absolutely no idea how it is going to turn out, but if it retains any of the aroma/flavour coming from the liquid, it should be something quite different.....

"A fine beer may be judged with only one sip, but it's better to be thoroughly sure."
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Re: Gorse Flowers

Postby Bad 'Ed » Sun Mar 27, 2016 16:16

Are you going to boil it with the sugar? Or freeze it and add it after the boil?

Never enough time....
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Re: Gorse Flowers

Postby ManseMasher » Sun Mar 27, 2016 16:27

Boil it with the sugar is the plan, or more specifically, about 80°c to drive off any nasties (I'm sure I saw a spider or two) whilst trying to retain as much aroma as possible, dissolve the sugar in it, plop it in the bottling bucket then go from there.

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Re: Gorse Flowers

Postby graysalchemy » Sun Mar 27, 2016 20:05

You have made the soup already? I would have been tempted to leave it a few days or do it when you make the syrup as you would if you were making elderflower cordial.

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Re: Gorse Flowers

Postby ManseMasher » Sun Mar 27, 2016 20:26

I knew (or suspected) I might get a haze someonewhat akin to pectolase. So I did it early to let it clear. If it stinks on bottling day, I m off up the hill for a fresh batch.

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Re: Gorse Flowers

Postby ManseMasher » Sat Apr 02, 2016 17:05

Bottled today. Smelled and tasted fantastic. Here's hoping the flavour/aroma stays!

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Re: Gorse Flowers

Postby robwalker » Sat Apr 02, 2016 17:11

nice! boiling stuff into priming sugar is a great way to add last minute aroma.
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Re: Gorse Flowers

Postby ManseMasher » Tue Apr 05, 2016 17:51

Only 3 days in the bottle, but really clear so I just tried one. Nice lacing on the glass already. As expected, still tastes raw, but the aroma is amazing. I hope it stays as it is - might be on to a winner!

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