Okay, I put 1/2stick (60g) good unsalted butter, 150g cold water, and 50g white wine in a heavy ziploc bag with a pinch of salt. I processed it in a water bath at 175F/80C for 2 hours. The idea was to extract the butter flavor into the water, and I've read that a little alcohol helps with this process. The result smelled fabulous: pure butter. The taste was hideous: acid, bitter, just deeply unpleasant, something you'd naturally spit out. Admittedly, I used this stuff: But I definitely do not have a subtle wine palate, and indeed I drank the rest of the bottle quite contentedly while the butter was processing. Something happened there, something quite dramatic, and it was BAD. And I'd like it not ever to happen again. Any ideas?