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Post by BobWilson on Jul 11, 2016 13:02:17 GMT -5
I roasted about 5 pounds of beans. I cracked, winnowed and ran them through the grinder and now have the liquor.
I broke up the liquor into 3 batches to make different strengths. One batch is in the melanger cranking away.
My question is, does the remaining liquor need to be refrigerated or is it fine sitting on the counter?
Thanks, Bob
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gap
Apprentice
Posts: 390
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Post by gap on Jul 11, 2016 16:17:16 GMT -5
It doesn't need to be refrigerated. I assume its in a box or something? Wrap the box in gladwrap/clingwrap/plastic wrap and put it in a cool, dark place where the temperature doesn't change often and humidity is low.
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Post by BobWilson on Jul 11, 2016 21:31:03 GMT -5
I appreciate it! That's what I assumed and had done, but you know what that can get you!
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Post by BobWilson on Jul 12, 2016 16:32:08 GMT -5
One other thought, what is the shelf life then in liquor form? I'm assuming the cacao butter would go rancid at some point. I'm looking to have it in there up to a week. Mainly as I ran a large batch of nibs through the grinder at once and broke up into smaller batches in queue for the melanger.
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gap
Apprentice
Posts: 390
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Post by gap on Jul 12, 2016 16:43:41 GMT -5
Commercial liquor I've kept for over a year. Similarly with dark chocolate. When they're stored correctly.
Plenty of people "age" their liquors/chocolate as well - usually for a few weeks minimum.
Liquor and dark chocolate have quite a long shelf life with proper storage.
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