ButterscotchND CARAMEL SHNAPPS

Homebrew shop essences talk.

ButterscotchND CARAMEL SHNAPPS

Postby Pist n broke » Fri Apr 06, 2018 8:47 pm

Omg.... this stuff is heaven with milk...
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Re: ButterscotchND CARAMEL SHNAPPS

Postby bluc » Fri Apr 06, 2018 9:00 pm

Whats your recipe?
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Re: ButterscotchND CARAMEL SHNAPPS

Postby Pist n broke » Fri Apr 06, 2018 9:06 pm

Still spirits packet.... it’s bloody good gear...
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Re: ButterscotchND CARAMEL SHNAPPS

Postby Doubleuj » Fri Apr 06, 2018 9:26 pm

Try this next :handgestures-thumbupleft:
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Re: ButterscotchND CARAMEL SHNAPPS

Postby EziTasting » Sat Apr 07, 2018 10:50 am

Anyone have a recipe for a 'clear' or translucent Butterscotch ... we buy (on the occasion) a European import as the one we have had in the past taste far superior to what I'v found locally, when I can find it...

Tried making the butterscotch sauce, thinking that'll be the way to go, but its with butter and makes more of a 'creamy' style Butterscotch.
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Re: ButterscotchND CARAMEL SHNAPPS

Postby RC Al » Sat Apr 07, 2018 1:15 pm

I have had some success just using coffee shot stuff - seems like cheating a bit though - still cheaper than hbs essences
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Re: ButterscotchND CARAMEL SHNAPPS

Postby scythe » Sat Apr 07, 2018 1:42 pm

How would you make it clear through vapour infusion or by re-distilling?
Wouldnt the same method for making fruit flavoured himbergist (or however you spell it) apply for making coffee, caramel, butterscotch or whatever flavoured spirits?
Distill your base alcohol,
Add flavour,
Distill again collecting everything in cuts jars (as you already did cuts to remove fores heads and tails to obtain your base).
And blend away.

Or if your worried about burning stuff in your boiler what about using a carter head or gin caddy.
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Re: ButterscotchND CARAMEL SHNAPPS

Postby hillzabilly » Sat Apr 07, 2018 2:05 pm

For me the problematic issue is the sweetening of spirits,plain sugar is ok but getting the right amount is tricky,and tops can get crusty as it crystalizes easily,getting the right mouthfeal is important too glucose and other invert sugars work well here,I now get the glucose sugar base mix from the HBS in a 2lt container wich works well fa me.cheers hillzabilly ;-)
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Re: ButterscotchND CARAMEL SHNAPPS

Postby EziTasting » Sat Apr 07, 2018 3:53 pm

scythe wrote:How would you make it clear through vapour infusion or by re-distilling?
Wouldnt the same method for making fruit flavoured himbergist (or however you spell it) apply for making coffee, caramel, butterscotch or whatever flavoured spirits?
Distill your base alcohol,
Add flavour,
Distill again collecting everything in cuts jars (as you already did cuts to remove fores heads and tails to obtain your base).
And blend away.

Or if your worried about burning stuff in your boiler what about using a carter head or gin caddy.


I don’t have a carter-head so that option is not open to me, but I’ve never considered redistilling it... perhaps that is the original way of doing it?!?
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Re: ButterscotchND CARAMEL SHNAPPS

Postby scythe » Sun Apr 08, 2018 6:49 am

Your only trying to make another flavour of "gin" or why wouldn't gin methods work.
There might be some teething issues trying to get all the flavors to come through but should be able to work it out eventually.
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Re: ButterscotchND CARAMEL SHNAPPS

Postby EziTasting » Sun Apr 08, 2018 8:22 am

I agree, now. Just never thought of doing it that way!

I have been making fruit versions of the ‘G’ dropper for ages and have thought that , once made, that’s it for my neutral spirit... it honestly never occurred to me to redistill the infusion!

Bit of a revelation really... :-B
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