Is it safe to infuse gin with cucumbers and store at room temperature? - Ask Extension
My partner works on a farm and recently decided to try some produce-infused alcohols. So far we have done cucumber gin and spicy pepper vodka. We have...
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Is it safe to infuse gin with cucumbers and store at room temperature? #809567
Asked September 05, 2022, 7:02 PM EDT
My partner works on a farm and recently decided to try some produce-infused alcohols. So far we have done cucumber gin and spicy pepper vodka. We have been storing both at room temperature but the cucumbers have released a few bubbles recently. Is this safe to drink? Or should we have stored it in the fridge?
Benton County Oregon
Expert Response
Hi Olivia,
What a fun idea!
Flavor transfer from your produce/herb/etc into the liquor will be dependent on time, temperature, and amount/ratio of product to liquid. Increasing the surface area will also improve flavor transfer (so slicing or grating would help). Flavor transfer will be faster at higher temperatures and with more product; however, if you add too much product then you will reduce the concentration of alcohol and could create an opportunity for spoilage.
I don't have any real data to point you to, but I would recommend that you add produce at a level to keep your total alcohol concentration >20% (40 proof) to prevent microbial growth. As an example, if you are using a fifth (750 ml) of 40% (80 proof), then I wouldn't add more than 750 g of cucumbers (the system would be at 20% alcohol).
I hope that helps! Please let me know if you have more questions!
Thanks for using Ask Extension!
Joy
What a fun idea!
Flavor transfer from your produce/herb/etc into the liquor will be dependent on time, temperature, and amount/ratio of product to liquid. Increasing the surface area will also improve flavor transfer (so slicing or grating would help). Flavor transfer will be faster at higher temperatures and with more product; however, if you add too much product then you will reduce the concentration of alcohol and could create an opportunity for spoilage.
I don't have any real data to point you to, but I would recommend that you add produce at a level to keep your total alcohol concentration >20% (40 proof) to prevent microbial growth. As an example, if you are using a fifth (750 ml) of 40% (80 proof), then I wouldn't add more than 750 g of cucumbers (the system would be at 20% alcohol).
I hope that helps! Please let me know if you have more questions!
Thanks for using Ask Extension!
Joy
