Hey everyone,
I'm hoping to gather some intel on distilling cucumber. I would like to make a small amount of cucumber distillate to add to an existing gin and/or trial some flavoured vodka recipes. We have a small copper pot still that is suitable for small-volume distillation. Hoping some of you might have some advice! Couple questions:
Should all parts of the cucumber get used? ie seeds, skin, and flesh?
Have you macerated the cucumber before distillation? If so, do you leave the cucumber in the liquid or remove before distillation?
What ABV do you macerate at?
My current plan is to shred the cucumber, macerate overnight in 30% neutral, remove the fruit, and distil. Any advice would be much appreciated!