is there any value do you feel in putting milk thistle seed into the bitters I am making?
Or, should I leave them to their own tincture. There's something really delicious to me in the taste, and smell.
Being the bitters are cleansing the liver the liver support from the milk thistle seeds can be helpful.
oh--one last question on the subject. Best alcohol for this, of these three: vodka, brandy, whisky
Vodka is the most commonly used. Whiskey is not much different other than being estrogenic. Although you would not be taking enough of the alcohol to make a difference here. Brandy is going to have a lot more sugar, although it would probably make an interesting flavored bitter.
C
on another topic: do you make fruit brandy; where you have a big crock and keep adding more ripe fruit of all sorts, and topping up with brandy?
Actually I rarely drink since I don't care much for most alcohols. In fact I have only been drunk once in my life, in Iceland, and that was not on purpose. I also tasted vodka for the first time in Iceland. It really did taste great, but I thought all vodkas were the same. So I tried American vodka and thought I was going to throw up it was so nasty. The last time I made alcohol was back in high school. We made wine in chemistry and moonshine (raisin jack) in biology.
(I would guess cognanc is beyond most people's budget.) Somehow I picture you doing this.
I did accidently come up with an alcohol substitute once. I was working on a project for a guy who asked me to design a particular product for his company. So I made an initial prototype and when I first tried it I drank 100ml. I felt like I was drunk for about 2 1/2 hours. So I tried 10ml and the effects lasted 15 minutes. As soon as it is metabolized the effects wear off immediately. I never did anything with it though. I am pretty sure I know how it worked so I may pursue it sometime in the future with a non-alcoholic drink that still gives the "buzz".
A friend I house-sat for once made it, and it seemed to create a genuine 'medicine' in the best sense of the word. I'm not much for alcohol since losing the taste for my beloved glass of red wine>>> after water fasting recently, but I'm thinking a little glass once in a while,
the way people would do who made their own corddials and herbal meads might so -- or for guests of gifts, come winter--which is when this fruit crock was *really* good (like preserved sun, with all the fruit sort of delicately decomposed and the liquid thick and saturated).