I always add shavings to give that extra taste and 5 ml of food grade
glycerine.this i buy in bulk at AUS $ 6.00 per kilo.You will have to
experiment with all the different flavourings available, mix some different
brands together and eventually you will get it right.Do distill twice though
to get a superior product.
>From: "dave_in_westaus" <dave_in_westaus@...>
>Subject: [new_distillers] Q? - Flavour Flavourings and Addatives
>Date: Tue, 29 Jan 2002 16:12:31 -0000
>Having now mastered the distillation and carbon treatment and
>filtering processes :)))) (I wish), I have been able to produce some
>reasonable spirit that I have flavoured with commercial essences.
>Having also now mastered the art of patience - its a real bastard
>having to wait for this stuff to mature - specially when your new to
>this hobby - i have a couple of problems.
>1. With the scotch - Still Spirits - I find that the flavour is ok
>when drinking straight or with soda water, but the flavour dies when
>coke or dry is added. This batch was aged for 4 weeks, no oak added.
>2. With bourbon - Still spirits - the same effect as above occurs -
>but not as much.
>1.How can I fix the flavours so that they dont die in a mixer?
>2. For scotch, bourbon, dark rum is it better to use oak shavings
>3. Aside from adding body, does glucose have any other effect on
>flavoured spirit? Is it common to add glucose to spirits?
>4 Ezi-mix spirit finisher, what is it made of and what is it supposed
>If anyone can help with these q"s I would appreciate.
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