Ethanfox
Well-Known Member
I've read plenty of posts suggesting the use of vodka to soak cacao nibs for a few days prior to utilization in the fermenter. So, I did just that. I took 4 oz of nibs, and poured just enough vodka in the jar to cover them. I let it sit for 3 days. Now, there's no Vodka to pour into the fermenter - it's all been soaked up by the nibs!
I'm using canning jars with the lid tightly closed, so there's no evaporation - the vodka is just in the nibs.
Should I add more vodka and let it sit a few more days so I can have some liquid (extract) to pour into the fermenter, or leave it as is and just dump the vodka soaked nibs directly into the fermenter?
I've never used these cacao nibs before - so any advice would be GREATLY appreciated. (they smell great, btw)
I'm using canning jars with the lid tightly closed, so there's no evaporation - the vodka is just in the nibs.
Should I add more vodka and let it sit a few more days so I can have some liquid (extract) to pour into the fermenter, or leave it as is and just dump the vodka soaked nibs directly into the fermenter?
I've never used these cacao nibs before - so any advice would be GREATLY appreciated. (they smell great, btw)