Thanks for the update! This week I made a slow cooked maceration with warm and cold periods. It took about three days. The resulting extract is quite darker than my now 17 days old cold maceration. I'll keep the cold one going for a month.
I am also curious about what you wrote:
"I am curious about if nothing else but time saved what else I might get from both. Flavor marriages, notes that stand out, things that get lost, and if there is a huge leap for myself in doing either hot or cold. "
I am also wondering with the heat assisted extract if there is a sweet spot to stop the process beyond which unwanted flavors come out... Similar to longer coffee brewing leading to more bitterness and with tea more tannins coming out.
I am also curious about what you wrote:
"I am curious about if nothing else but time saved what else I might get from both. Flavor marriages, notes that stand out, things that get lost, and if there is a huge leap for myself in doing either hot or cold. "
I am also wondering with the heat assisted extract if there is a sweet spot to stop the process beyond which unwanted flavors come out... Similar to longer coffee brewing leading to more bitterness and with tea more tannins coming out.