jproussy Posted November 9, 2015 Share Posted November 9, 2015 Hi everyone ! I'm looking for some professionnal advice on proofing liqueurs. We have a couple of interesting ideas but we lack some knowledge about proofing sweet spirits. I read other posts but to be honest I don't feel I know everything I should to commercialize a liqueur right now. We need to be pretty accurate when it come to alc. % etc. .. I'm in Eastern Canada so I would be please if someone in the Northeast would accept to receive me at their distillery to exchange on our practices and ideas ! Thanks guys Jean-Philippe Link to comment Share on other sites More sharing options...

RobertS Posted November 10, 2015 Share Posted November 10, 2015 I'm not sure how regulations are in Canada, but according to the TTB liqueur is defined by being at least 2.5% sugar by weight, or 2.5 degrees Brix. Flavored spirits product containing not less than 2½% by weight sugar, dextrose, levulose or a combination thereof made by mixing or redistilling any class or type of spirits with or over fruits, flowers, plants or pure juices therefrom or other natural flavoring materials or with extracts derived from infusions, percolation or maceration of such materials Sec. 30.31 Determination of proof.( a ) General. The proof of spirits shall be determined to the nearest tenth degree which shall be the proof used in determining the proof gallons. ( b ) Solids content not more than 600 milligrams. Except as otherwise authorized by the Director, the proof of spirits containing not more than 600 milligrams of solids per 100 milliliters of spirits shall be determined by the use of a hydrometer and thermometer in accordance with the provisions of Sec. 30.23 except that if such spirits contain solids in excess of 400 milligrams but not in excess of 600 milligrams per 100 milliliters at gauge proof, there shall be added to the proof so determined the obscuration determined as prescribed in Sec. 30.32. ( c ) Solids content over 600 milligrams. If such spirits contain solids in excess of 600 milligrams per 100 milliliters at gauge proof, the proof shall be determined on the basis of true proof determined as follows: (1) By the use of a hydrometer and a thermometer after the spirits have been distilled in a small laboratory still and restored to the original volume and temperature by the addition of pure water to the distillate; or (2) By a recognized laboratory method which is equal or superior in accuracy to the distillation method. ( d ) Initial proof. Except when the proof of spirits is used in making the guage prescribed in 27 CFR 19.383 or in making a gauge for determination of tax, the initial determination of proof made on the bonded premises of a distilled spirits plant for such spirits may be used whenever a subsequent gauge is required to be made at that same plant provided that no material has been added to change the proof of the spirits. Sec. 30.32 Determination of proof obscuration.( a ) General. Proof obscuration of spirits containing more than 400 but not more than 600 milligrams of solids per 100 milliliters shall be determined by one of the following methods. The evaporation method may be used only for spirits in the range of 80-100 degrees at gauge proof. ( b ) Evaporation method. Evaporate the water and alcohol from a carefully measured 25 milliliter sample of spirits, dry the residue at 100 degrees centigrade for 30 minutes and then weigh the residue precisely. Multiply the weight of the residue by 4 to determine the weight of solids in 100 milliliters. The resulting weight per 100 milliliters multiplied by 4 will give the obscuration. Experience has shown that 0.1 gram (100 milligrams) of solids per 100 milliliters of spirits in the range of 80-100 degrees proof will obscure the true proof by 0.4 of one degree of proof. For example, if the weight of solids remaining after evaporation of 25 milliliters 0.125 gram, the amount of solids present in 100 milliliters of the spirits is 0.50 gram (4 times 0.125). The obscuration is 4 times 0.50, which is two degrees of proof. This value added to the temperature corrected hydrometer reading will give the true proof. ( c ) Distillation method. Determine the apparent proof and temperature of the sample of spirits and then distill a carefully measured sample in a small laboratory still, and collect a quantity of the distillate, 1 or 2 milliliters less than the original sample. The distillate is adjusted to the original temperature and restored to the original volume by addition of distilled water. The proof of the restored distillate is then determined by use of a precision hydrometer and thermometer in accordance with the provisions of Sec. 13.23 to the nearest 0.1 degree of proof. The difference between the proof so determined and the apparent proof of the undistilled sample is the obscuration; or ( d ) Pycnometer method. Determine the specific gravity of the undistilled sample, distill and restore the samples as provided in paragraph © of this section and determine the specific gravity of the restored distillate by means of a pycnometer. The specific gravities so obtained will be converted to degrees of proof by interpolation of Table 6 to the nearest 0.1 degree of proof. The difference in proof so obtained is the obscuration. Griffin Claw is just starting in on liqueurs, so I've been reading up on this but haven't verified that I have it right: Anything over 2.5*B is considered liqueur, anything up to 4*B can be gauged with normal hydrometers. Anything between 4*B and 6*B need to have a dry weight found and a correction applied to the hydrometer. Anything above 6*B must be run through a lab still, and you can also use a lab still to check the obscuration below 6*B if you want to. EDIT: Apparently the forum engine is looking out for me, it knows that I want emoticons instead of those boring paragraph letters. Link to comment Share on other sites More sharing options...

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