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Re: Thickening Liqueur advise please

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  • cornz_1
    thankyou for all your input. cornz
    Message 1 of 7 , Dec 28, 2004
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      thankyou for all your input.
      cornz


      --- In new_distillers@yahoogroups.com, owen stuart <getafix96@y...> wrote:
      > The glucose I get from the home brew shop is not sweet at all
      >
      > cornz_1 <cornz_1@y...> wrote:
      > Does the glucose sweeeten the liquid? Im guessing it does.
      > Is it a case of add glucose till the thickness is right then sweeten
      > with sugar syrup or thin with spirit if a bit too sweet/thick?
      >
      > Thanks for the input. Here in the uk, glucose syrup seems to be
      > quiet hard to get hold of...
      >
      > Cornz.
      >
      >
      > --- In new_distillers@yahoogroups.com, owen stuart <getafix96@y...>
      > wrote:
      > > Here in nz you can buy glucose syrup (extremely thick) from home
      > brew shop for liquers. On a commercialy bought kah Luer flavour
      > essence it says to add 150 mil in bottle when making 1125ml or 40 oz
      > bottle 100mil water 275 mil of sugar and 750 mil vodka and there 50
      > mil flavouring
      > >
      > > cornz_1 <cornz_1@y...> wrote:
      > > Hi, i read that glycerine is acceptable but i think it has a
      > > slightly off taste.
      > > Basically im making spirit then using essences to flavbour it,
      > some
      > > call for sugar to sweeten it, however, it doesnt really provide
      > that
      > > viscosity that commercial liqueurs have. Water thin ammerato? Dont
      > > think so. Watery creme-de-menthe or cherry brandy, not for me
      > thanks.
      > > Does anyone have any ideas?
      > > Also sugar syrup / dextrose seems another solution but if an
      > essence
      > > calls for say, 7oz of sugar, how can i equate that from my sugar
      > > syrup?
      > > Thanks for any advice.
      > >
      > >
      > >
      > >
      > >
      > >
      > >
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