Alternatives to Liqueur bases

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Alternatives to Liqueur bases

Postby Jompie » Tue Dec 14, 2021 7:51 am

Hi,
Back again after a long absence. Work just got the better of me for many years. I've decided to make liqueurs again and would like to find alternatives to all the commercial liqueur bases available.
I can get my head around Sugar and Maltodextrin but Acidity regulator 331 and thickener 466 got me buggered. Any advise would be greatly appreciated. Cheers to all for the coming Festive Season!!!!
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Re: Alternatives to Liqueur bases

Postby The Stig » Tue Dec 14, 2021 9:34 am

Most will just use a good ol sugar syrup
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Re: Alternatives to Liqueur bases

Postby Clickeral » Fri Dec 17, 2021 3:29 pm

Sugar syrup options

Ideally boil the kettle get a pot and dissolve it completely in the pot

1:1 ratio
1cup sugar to 1cup water

2:1 ratio
2cup sugar to 1cup water

Can do this with White, Raw or Brown sugar

To work out ABV

1L of 40% with 1L of sugar syrup will be 20% Abv, however I doubt you will need that much sugar

When mixing it up I would recommend starting at about 10% by volume (many liqueurs are 15% - 20% however)

Ie to make say 2L at 20%
1L of 40%
200ml sugar syrup (1:1)
Flavoring
Top up to 2L with water

if you outline what you want to make we can probably help further
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