Sous Vide Spirits and Infusions
Like Duolingo, but for Sous Vide Spirits and Infusions. Tomo turns the whole topic into a game you play five minutes a day, until it actually sticks.
For the part of you with thirty open tabs that never became anything.
Free forever · No credit card · iPhone & Android
Key ideas in Sous Vide Spirits and Infusions
- Thermal energy increases the kinetic movement of ethanol molecules
- Heat lowers the viscosity of botanical oils for faster extraction
- Sous vide provides constant agitation through convection currents
- Alcohol begins evaporating at 173°F, well within infusion ranges
- Vacuum sealing traps volatile aromatic compounds inside the liquid
- Pressure in the sealed bag forces solvent into the botanical cells
- How heat replaces weeks of traditional maceration in sous vide infusions
- The role of vacuum sealing in preserving spirit proof and aroma
- Temperatures above 140°F break down chlorophyll into bitter compounds
- Delicate esters in citrus zest degrade into 'cooked' flavors at high heat
- Lower temperatures (130°F) preserve the bright, 'raw' profile of herbs
- Dried spices and bark require high heat to soften lignin structures
- Fibrous roots like ginger need heat to rupture tough cell walls
- Hardy ingredients lack the delicate oils that spoil at high heat
- Matching heat levels to the physical structure of the infusion ingredient
- Selecting the correct temperature for delicate botanical infusions
You've tried the other tabs
Thirty open tabs. Four facts you actually kept.
You watched. You nodded. By Sunday it was gone.
One answer, then back to scrolling.
Eight weeks. You meant to finish. You didn't.
Tomo gives Sous Vide Spirits and Infusions the Duolingo treatment: levels, streaks, and quick quizzes that test what you just learned. That game loop is what the tabs above never had, so it's the one you actually finish.
Here's what playing it feels like
A real question from this course. Take your best guess.
How does heat affect the botanical oils found in ingredients like spices or citrus peel?
Get it right to open this lesson and 20 more in the app.
Where Sous Vide Spirits and Infusions takes you
Transform your home bar by using precision temperature control to create rapid infusions, custom liqueurs, and aged spirits in hours rather than months.
- 1
Rapid Infusions and Flavor Extraction
- The 2-Hour Infusion
- Custom Gin and Botanical Spirits
- 2
Liqueurs and Complex Sweeteners
- Rapid Limoncello and Citrus Liqueurs
- Cream Liqueurs and Fat-Washing
- 3
Mimicking Time and Barrel Effects
- Rapid Wood Aging
- High-Potency Bitters and Tinctures
- 4
The Science of Spirit Safety
- Solubility and Safety Limits
4 sections · 7 units · 21 levels. Built to play, not to enroll.
You pick the voice
Sous Vide Spirits and Infusions is taught in the The Professor style: clear, structured, thorough. Want a different feel? In the app you can spin up the same topic in any of Tomo's teaching styles. Same facts, totally different vibe.
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