Fermentation

Spruce Essence

Last year I collected a lot of spruce tips and filled up the freezer. This year instead instead of freezing it all, if I could create a spruce essence by extracting the rich flavour instead of storing all the spruce tips in bulk, it would last longer, have a stronger flavour and be compact in size.

Here’s a bold, well-balanced spruce essence recipe for 1 cup of vodka, using needles, unripe cones, and a hint of bark for depth. Adjust based on your taste preferences!


Ultra-Flavorful Spruce Vodka Essence

Makes: ~1 cup
Prep Time: 10 minutes
Steep Time: 4–6 weeks

Ingredients

  • 1 cup (240ml) 40% vodka (or higher proof if available)
  • 1 cup tightly packed fresh spruce needles (young, bright green tips best)
  • 1–2 unripe green spruce cones (soft, thumb-sized; optional for resinous depth)
  • 1 small strip (1-inch) of inner bark (optional; peel from a young branch)
  • 1 tsp lemon zest (brightens flavor; optional)

Tools

  • 16-oz (500ml) clean glass jar with lid
  • Cheesecloth/fine strainer
  • Dark glass bottle for storage

Step-by-Step Instructions

  1. Prepare Ingredients
  • Rinse needles/cones (if dusty) and pat dry.
  • Crush needles lightly with a mortar/pestle or chop roughly.
  • Slice cones into quarters with scissors (exposes resinous core).
  • Peel only the pale inner bark (skip if unsure).
  1. Infuse
  • In the jar, layer:
    • Spruce needles (pack tightly).
    • Chopped cones and bark (if using).
    • Lemon zest (if using).
  • Pour vodka over everything, ensuring full submersion.
  • Seal jar, shake gently.
  1. Steep
  • Store in a cool, dark place.
  • Shake daily for first week, then 2–3x/week.
  • Taste at 4 weeks: If desired intensity is reached, strain. If mild, wait up to 6 weeks (bark may add bitterness over time).
  1. Strain & Store
  • Strain through cheesecloth, squeezing out liquid.
  • Optional: Filter again through a coffee filter for clarity.
  • Store in a dark glass bottle (keeps for 1–2 years at room temp).

Flavor Profile & Adjustments

  • Bright/Piney: Use only needles + lemon zest.
  • Resinous/Woody: Keep cones + bark (reduce steep time if too bitter).
  • Stronger? Add 1 tbsp vodka-soaked needles to the strained liquid for 1 extra week.

Need more of essence or have a lot more spruce tips?

How to Scale Up Safely

1. Maintain Ratios

  • Base Recipe:
  • 1 cup vodka : 1 packed cup spruce needles : 1–2 cones (optional).
  • Scaled x3 Example:
  • 3 cups vodka : 3 cups needles : 3–6 small cones.

2. Use the Right Equipment

  • Jar Size: For 3 cups vodka + spruce, use a 1-quart (1L) mason jar.
  • Straining: A large fine-mesh sieve + cheesecloth handles bulk better.

3. Adjust Steeping Time

  • Larger batches don’t need longer steeping—still 4–6 weeks.
  • Exception: If using bark, taste at 2 weeks to avoid over-extracting bitterness.

Bonus: Batch Efficiency Tips

  • Prep All Spruce at Once: Chop needles/cones uniformly for even extraction.
  • Layer Ingredients: Alternate vodka and spruce in the jar to prevent clumping.
  • Shake Smart: Agitate daily for the first week, then 2–3x/week.

Yield Expectations

Batch Size (Vodka) Spruce Needed Finished Essence* 1 cup 1 cup ¾–1 cup 3 cups 3 cups 2¼–3 cups

*(After straining—spruce absorbs some liquid.)*


Storage Solutions

  • Dark Glass Bottles: Use 4–8 oz bottles for easy dispensing + longer shelf life.
  • Fridge: Keeps for 1+ year (room temp: 6–12 months).

Final Advice

Start with 1 cup if unsure, but if you love the flavor, scale up to 3 cups next time—it’s barely extra work for 3x the yield!

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