TheBSC Posted July 7, 2015 Share Posted July 7, 2015 We're shooting for 4g sugar per oz of product. Anything I should know about sweetening agents? Our initial recipe calls for apple juice, white sugar, and molasses. The sweetness seems about right in terms of sugar, but just not incorporated into the spirit so much as some liqueurs (maybe this just develops in the bottle?). The mouthfeel might be a little thin. Link to comment Share on other sites More sharing options...
ebstauffer Posted July 7, 2015 Share Posted July 7, 2015 So what is that -- 13 or 14% sugar? That seems about right and just a bit under what our lemoncello is. I appreciate that apple juice and molasses may add complexity but it can be tricky in terms of consistency. What product are you sweetening? Link to comment Share on other sites More sharing options...
TheBSC Posted July 9, 2015 Author Share Posted July 9, 2015 We're making a ginger liqueur from apple brandy (macerating apple brandy, distilling, then sweetening). Do you just use white sugar in your lemoncello? Link to comment Share on other sites More sharing options...
ebstauffer Posted July 24, 2015 Share Posted July 24, 2015 Yes. we use cane sugar for sweetening Link to comment Share on other sites More sharing options...
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