Tonight I had a first go at bottling two of the three and I learned the following:
- Logically, to the initial alcohol you have added sugar and fruitness, both of which increase the volume - I have been astonished at how much gin came out of the jar, given how much went in. Note to self - get more bottles than you think you need.
- Bottling fruit liqueurs is best not started at 10PM on a weeknight. It takes time for the drip-drip-drip slow separation of alcohol from fruit (as though they are only parting reluctantly, having had such a great roadtrip together these crazy months from clear, transparent liquid through faintly pink to deep amethyst.)
- Straining the fruit is easier if you can support the fruit and go away and leave it - standing holding the muslin full of fruit with your nose full of the smell is both tantalising and boring.
- In view of both of the above points, it is better to bottle one liqueur at a time and not attempt two or three at the same time.
I can't wait for the tasting. In the meantime, I think I need to find a better place than under the kitchen sink so I can frequently look on and admire this store cupboard staple!