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Found 2 results

  1. I am developing a computer program for blending of liqueurs containing sugars. I do not run a distillery myself, but I understand one possibility that I should cater for as an ingredient in liqueur production is an infusion made by soaking fruit in rectified spirit. What proof range is used for the rectified spirit? An internet search found only DIY instruction for people who buy a bottle of vodka and make their own infusion at home. I have struggled to find information on how this is done on a commercial scale. Apart from the starting proof of the spirit, I am also interested in knowing
  2. This is probably a question I've got to ask the TTB (and FDA), but just wanted to float this out here and see if anyone has dealt with anything similar. I make a spiced honey liqueur (Krupnikas) that uses, among other stuff, lemon and orange zest. This results in quite a bit of pectin precipitating out in the final product. About 10% of the final blend is cloudy with spice particles and pectins. These are quite difficult to filter out. We could use a centrifuge (lots of $$$), or possibly a bag-type or rotary-drum filter, but all of those are scaled for operations larger than mine right now.
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