That makes a great deal of sense. I’ll certainly try to make an extraction with no heating next time. Shame that it’ll have to wait a full year…
Comment on Spruce tip beer ('tis the season)
CompactFlax@discuss.tchncs.de 6 days ago
The “melting”in the sunny window must the water in the tips dissolving the sugar. Nothing to do with melting; that would burn the spruce and resulted in the dark color (Maillard reaction happens between 140 and 160°C).
tasankovasara@sopuli.xyz 5 days ago
CompactFlax@discuss.tchncs.de 5 days ago
I’ve also heard of people just adding to the boil like hops, but I would think that the effect would be wildly unpredictable.
alzymologist@sopuli.xyz 6 days ago
I don’t really think they heated that much, it’s oven temperature, and water was not driven away.
I think you are correct on “melting” part.
MuteDog@lemmy.world 5 days ago
I’ve done similar stuff with fresh evergreen cones, pack em in a jar, fill all the gaps in with sugar, wait for the sugar to suck water out of the cones and produce a syrup. No need to set it in the sun either.
Goes great on pancakes, would probably be a fun addition to a beer as well.