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Step 6Turn on the vacuum
Turn on the vacuum pump for 2-3 minutes and pull a vacuum. Our pump pulled around 23-25" of Hg after running for 15 seconds or so.
As the vacuum forms, you should easily see bubbles escaping from the fruit. The vacuum pulls the air out from the pieces of fruit, and thus allows alcohol to take up that space and infuse the fruit with the cocktail.
*Note: some of the fruit in the photos below is not completely under the top level of the alcohol. Better results were achieved when another bowl, or piece of glass was used to hold the fruit down and keep it below the surface of the cocktail bath.
As the vacuum forms, you should easily see bubbles escaping from the fruit. The vacuum pulls the air out from the pieces of fruit, and thus allows alcohol to take up that space and infuse the fruit with the cocktail.
*Note: some of the fruit in the photos below is not completely under the top level of the alcohol. Better results were achieved when another bowl, or piece of glass was used to hold the fruit down and keep it below the surface of the cocktail bath.
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Mar 24, 2009. 9:49 AMstosorio
says:
Why does the vacuum chamber have to be so large? Can it be reduced or would the pump work overtime or something to suck out the air?
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Mar 25, 2009. 11:37 AM
noahw (author)
says:
noahw (author)
says:
You can make your chamber any size you want. This one just happens to be made with 12" PVC. The pump easily pulls a vacuum on this rig, so i don't think that its size is detrimental to the vacuum in any way.
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Mar 26, 2009. 6:46 AMstosorio
says:
Ok, thanks.
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