Good Morning!
Im making a stout that will have cacao nibs added after fermentation.
About a week ago, I noticed fermentation slowing significantly. I went ahead and made the tincture of cacao nibs and vodka to soak. I know this is typically something that is done for only a couple of days, but its taking much longer than expected to finish fermenting, and I have bumped the temp up and am letting it free rise now to help finish fermenting.
Is it OK to leave the cacao nibs in the vodka that long? will it extract bad flavors if left to sit for too long or is it ok? Its been sitting in my fridge soaking.
Thanks!