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For what it's worth, I'm running a Russel Finnex L.S.S, I wouldn't be able to run the volume that I am without it. I had a couple issues in the very beginning with screens tearing, But these guys were great to work with and had my problem sorted out pretty quick. I'm running 15,000 gallons a week through it with zero issues. I'd recommend it to anyone. If anyone would like to come out and see it run, I'd be happy to have you in Fridgid ass Wisconsin. Nik

you need to look into emulsifiers and structural agents for this kind of product... There are a lot of alternatives out there but to produce a susessfull product you can sell I would say it is nessesary... Then mix the cream (or milk/hydrocolloid mixture you decide on) with the alcohol... if you want to add other flavors (such as chocolate) I would macerate it in the alcohol before-hand and you might need some carageenan or something of that sort to keep it in suspension. basically to produce a good cream liquor I would say study your additive chemistry or else it will separate or have a less then perfect texture profile (very important here) Also you probably don't want to use pure cream these days since it's expensive and people are health conscious but then again that could be your thing...