Re: [new_distillers] Re: Butterscotch Shcnapps
- Try guntheranderson.com--lots of really good recipes on there
your brother n the spirits
Harry <gnikomson2000@...> wrote:
--- In firstname.lastname@example.org, ken meilleur
>extract about 10 yrs. ago, but for some reason the food stores have
> Hi, I used to make butterscotch schnapps from a store bought
pulled the product from the shelves. Does anyone know of any recipes
for the above mentioned? I am considering trying to melt
butterscotch wafers but don't know if they will work. I have also
seen recipes that use butter, but I really don't like the thought
of "skimming off the top crust" after it cools.
If you want to do it authentic, then you might want to investigate
Diacetyl. Deliberate over-production of Diacetyl in beer (wash)
will produce very strong butterscotch flavour when distilled (it's
in the tails). Diacetyl boils at 88°C. It is produced by almost
all yeasts early in the ferment as a byproduct, and is increased
when the beer is racked off the lees, due to oxydation and yeast
Diacetyl is re-absorbed by the yeast if left on the lees for several
days after primary fermentation (diacetyl rest). Diacetyl is
considered to be a fault in beer making, due to it being easily made
also by lactobacillus strains. Hense the thought is 'if you have
Diacetyl, you have an unclean environment'. This may not
necessarily be true. Most beers have low diacetyl, but some like
Scotch ales and Stouts and Brakspear's famous 'double drop
fermenting system' deliberately have it as part of the profile.
Many Scotch Single Malts also have traces of Diacetyl.
There's been a bit of a scare recently because of lung infections
from huge overdose of Diacetyl fumes in popcorn manufacturing
(diacetyl is the approved buttery additive in popcorn, margerines &
many other foodstuffs). However, diacetyl in small doses (ppm) has
been present in beverages (beers, wines, spirits, coffees etc.)
since time immemorial without any known or documented cases of
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