i took pictures of 'day 2' this morning and it's a little disturbing. i'll definitely be updating the process after work.

sick!

Bacon vodka?!?

I recommend bacon bourbon instead:

http://www.theagitator.com/2008/08/16/how-to-baconify-your-bourbon/

oh man, this is going to be ...interesting

Evan,

Don't you need to do some skimming occassionally?
Wouldn't infustion more readily occur if it spent sometime at room temperature?
Maestro please advise!

it's ALIVE!!!!

Actually skimming probably would help but it's kind of hard to get any sort of skimming tool into the mouth at the top, which is very narrow. At this point it has spent roughly half of its time at room temperature, and judging by the look of it should be ready to bottle by Saturday morning. I'm debating whether I should save some of the bacon pieces as sort of "the worm" to put in the final bottle.

prepare for greatness yall, this is some pretty bacon vodka.

Maestro,

In filtering, wouldn't the method women who make chicken soup help?
Which is to siphon the liquid out from under the fat and other debris on the the surface and by passing the cheese cloth ritual.

If one must filter, do coffee filters work?

Well when it comes to chicken soup, nobody ever really has an issue with it when they see chunks of stuff floating around in it, so that sort of filtering works fine for chicken soup. This stuff on the other hand, people get all upset when they see things floating around in it. Siphoning off below the fat line probably wouldn't get rid of the smaller stuff that remains in suspension. So, I opted for the most stringent method available (to me).

I didn't test out coffee filters,but I have no reason to believe that they wouldn't work. Probably better even (than cheese cloth) as a way of getting the smaller stuff out of the mix.