Re: Fortified liqueurs
- If you use the Pearson's Square (look it up) you will find that for a
a litre (quart)of 15-18%abv fruit wine you can add 250ml (1 cup) of
40%abv neutral spirit to make a 20%abv fortified wine (1 part spirit
to 4 parts wine). Add additional sugar to taste (it won't ferment at 20%).
--- In Distillers@yahoogroups.com, "gff_stwrt" <gff_stwrt@...> wrote:
> Thanks, Wal,
> Looks as though Butterscotch Schnapps might be to the spirit world
> what the dreaded Blackberry Nip (and Citrus Nip) are to the world of
> And thanks for the link, I have subscribed.
> The Baker
> --- In Distillers@yahoogroups.com, "waljaco" <waljaco@> wrote:
> > Fortified wines are made by taking sugar levels and using formulas
> > add grape spirit. Here is a more simpler method when adding sugar to
> > fruit and water which is more usual for home winemakers.
> > (Butterscotch schnapps is just a flavoured and sweetened neutral
> > The Daily Fruit Wine
> > http://tinyurl.com/6b3e3z
> > wal