slayermk_I

E300? Hmmm that could do it... I also read that some industries use E224 to stabilize things (wines and some liqueurs) any thoughts on that? Thanks for your comments!

Nothing new FreWing huh? Tell me something we don´t know. We are using 80º proof corn whiskey by the way. The thing is that when new you opened the bottle and the whole room smelled like someone broke a perfume bottle in there and tasted like what they used to serve in the Olimpus. But a couple of months later it only seems like a normal corn whiskey with few extra taste and aroma. Is this normal in this type of product or are we actually having something wrong going on?

Hi, me and my partner are new in this business of liquors and liqeuers and have been experimenting with natural botanicals and grains infused in a base product (no preservants added). We actually have 5 formulas using GNS, bourbon and corn whiskey bases. At first all of the formulas worked fine but as time passed by scent and flavor faded away a couple of months later. Is it because we are using natural ingredients? A lack of preservants? What kind of chemical reaction are we having? They are stored in transparent bottles in a dark place. How can these be stabilized so it can be sold to the public? Thanks for your feedback!

There was a slight mist at the bottom of the bottle and we thought it might be due to the sugar syrup. We were using tea bags for the infusion left 24 hours and then they were retired. At first it tasted great but as said it lost some of it.

Hi there, I´ve been doing some infusions back at home using bourbon as a base. At first the resulting liquor had a very strong aroma and taste but with time they both diminished. Is this a product of air-contact or something else? Will it be necesary to ad preservants? Thank you guys for your replies.

Very usefull, thanks!

There are some sites that allow you to download some lecture in pdf format. Take a dictionary and search for concepts that will form an idea.