Aussiedistiller, Home Distilling, Moonshine, Home Brew

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!!!!

Most will just use a good ol sugar syrup

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

I know this is an old post. But I thought I’d just comment to say:
331 is citric acid - it would have been added to adjust the ph of the final product to keep it within safe levels
466 is Carboxymethyl Cellulose. For us, it’s easier to get Xantham gum at the supermarket though this is also easily available from specialty stores. It helps bind the oils so things don’t seperate and also changes mouthfeel slightly.
Neither is necessary when making your own liqueur.
I recommend “the art of drink” on YouTube if you want to get all geeky about creating flavours for drinks. This is where I got a much better understanding of these sorts of acids and flavouring agents and their purpose.

And why would this be your first post ?
How about dropping into the welcome center to introduce yourself ?

The Stig wrote:And why would this be your first post ?
How about dropping into the welcome center to introduce yourself ?

Very welcoming....