Dismal Posted April 2, 2021 Share Posted April 2, 2021 I'm looking for the tradeoffs between the various forms of sugar in liqueur production. Sucrose vs. dextrose vs. invert vs high-fructose corn syrup vs ... Does one or the other - Contribute to clarity more/less? - Crystalize? - Interact with botanical extracts to form haze or particulate or condensate? I'm developing liqueurs and using white sugar and making my own syrup for development. I'm getting snot, sediment and haze. I filter extracts down to 2 micron. I'm being systematic exploring combinations of sugar concentration, ABV and botanicals concentration but I'm not seeing correlations to haze and snot. In some cases the snot forms fast, in others it takes weeks/months. I'm adding a picture for reference. This has been agitated a bit. When not agitated the snot look more like clouds or strands than the blobs in this picture. All input appreciated. IMG_8018.HEIC Link to comment Share on other sites More sharing options...
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