this post was submitted on 28 Aug 2025
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[–] SaveTheTuaHawk@lemmy.ca 2 points 1 week ago (1 children)

You burn off the alcohol anyway. Just use cheaper extracts or juices.

[–] pilferjinx@piefed.social 1 points 4 days ago* (last edited 4 days ago)

I've never used extracts before. Do you just reconstitute it? How does it fair in taste? I like making Japanese style sauces as well as french style reductions. I feel like this would be a very niche product outside of the common wines.