Aussiedistiller, Home Distilling, Moonshine, Home Brew

Just wondering if anyone uses spirit caramel to standardise/adjust to colour of their brown spirit runs?

If so what product or process do people use?

I just use the oak mate, if the colour is not right I serve it in coloured glasses lol

Wellsy wrote:I just use the oak mate, if the colour is not right I serve it in coloured glasses lol

Gold!! :handgestures-thumbupleft:

Queen's Parisian Browning Essence (possibly in the baking or gravy section of the supermarket). Dark brown liquid in a small bottle. Not expensive. Adds colour but no flavour. I have used it to gently darken some Salted Caramel Cream Liqueur that looked like pancake batter LOL!

Carol wrote:Queen's Parisian Browning Essence (possibly in the baking or gravy section of the supermarket). Dark brown liquid in a small bottle. Not expensive. Adds colour but no flavour. I have used it to gently darken some Salted Caramel Cream Liqueur that looked like pancake batter LOL!

Thanks Carol, I’ll go for a search in the supermarket :handgestures-thumbupleft:

hgwells wrote:

Carol wrote:Queen's Parisian Browning Essence (possibly in the baking or gravy section of the supermarket). Dark brown liquid in a small bottle. Not expensive. Adds colour but no flavour. I have used it to gently darken some Salted Caramel Cream Liqueur that looked like pancake batter LOL!

Thanks Carol, I’ll go for a search in the supermarket :handgestures-thumbupleft:

You won't see it. Queen stopped making it in retail sizes over a year ago now. They might still do catering sizes (500mL) but might only sell it to businesses.
Bingo still make it but also in catering sizes - I've seen it at my local bulk buy store (No Frills).
It's very easy to make it yourself - sugar in a pan until it goes black, take off the heat and slowly add water until you get a thin syrup. Follow an internet recipe for details.

One of my neighbours is a Bedouin.
I’m pretty sure he’s got a Spirit Camel.

Damn, I wish I could find my glasses.

:laughing-rolling: