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Sweetening liqueur

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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.

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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?

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  • 2 weeks later...

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