Re: Sugar syrup for liqueurs (cordials) 2)
- See also -
Sugar syrup for winemaking
An invert sugar (sucrose converted to glucose & fructose). It is
sweeter than ordinary sugar (1.2 times sweeter than ordinary sugar)
therefore you could use 20% less invert sugar.
2lbs of sugar to 1 pint of water.
Add 1/2 tsp. citric acid.
Bring to boil for 15 minutes.
Make sure all sugar is dissolved.
1 pint of sugar syrup = 1 lb sugar.
The solubility of sugar is 2kg/litre.
If we want more sugar in solution, we need to add a hydrocolloidal
emulsifier. See -
Gum Arabic Syrup (3 sugar:1 water)
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> 1) http://groups.yahoo.com/group/Distillers/message/3616
> 2) http://groups.yahoo.com/group/Distillers/message/12243
> Sugar Primer