PA_JoeDistiller Posted April 26, 2016 Share Posted April 26, 2016 Has anyone added juice or brewed coffee into their spirit as a natural flavoring? We are tossing some ideas to collaborate with local craft people, but my biggest concern is the oxidation of the additives. Does the alcohol basically suspend and preserve the juice/coffee/oil,sweet substance, or have you found there is quick degradation of quality? Link to comment Share on other sites More sharing options...
PeteB Posted April 26, 2016 Share Posted April 26, 2016 I make POMMEAU. It is distilled apple cider to about 70%abv then diluted to 22% (some go to 18%) with fresh apple juice and aged in barrels for at least 12 months. Changes for the better with time. Also a Coffee liqueur with brewed coffee and bottled at 22%. Never noticed any stability problems, but it sells so fast I might not know. Lots of sugar in the coffee as well. Link to comment Share on other sites More sharing options...
PA_JoeDistiller Posted April 26, 2016 Author Share Posted April 26, 2016 Pete, EXACTLY the info I needed. Thank you for that. Feeling much more confident pushing forward Link to comment Share on other sites More sharing options...
glisade Posted April 26, 2016 Share Posted April 26, 2016 We do a cold brew coffee liqueur, about 50 proof. Keeps a very big coffee flavor with no issues. Has some fines that settle to the bottom but not enough to worry. Adds additional richness and mouthfeel. Link to comment Share on other sites More sharing options...
RobertS Posted April 28, 2016 Share Posted April 28, 2016 Coffee liqueur at 60 proof here. Cold brew in above-bottling proof and filter at bottling, product has some sediment after being in the cooler for a month but hasn't gone off in any stress testing. Link to comment Share on other sites More sharing options...
Salishseaorganicliqueurs Posted April 30, 2016 Share Posted April 30, 2016 Joe, I make 20+ small batch organic liqueurs and have found over the last five years or so that an alcohol content of 16%+ ABV and a Brix of 8%+ in a liqueur will actually act as a natural preservative as long as the flavor additives are reasonable stable. If you're careful you can also add a small amount of food grade citric acid as a stabilizing agent, it's especially useful with fruit liqueurs which can also turn out really cloudy without it. You only want to use about 0.5% by volume or else the flavor of the liqueur may be affected though. Link to comment Share on other sites More sharing options...
PeteB Posted April 30, 2016 Share Posted April 30, 2016 ...................food grade citric acid as a stabilizing agent,......................about 0.5% by volume or else the flavor of the liqueur may be affected though. That could be useful for my next fruit liqueur. What form is your citric? mine is a powder so I do not understand the maths of 0.5% by volume. Could you give more detail Thanks Pete Link to comment Share on other sites More sharing options...
PA_JoeDistiller Posted May 2, 2016 Author Share Posted May 2, 2016 Robert thanks. And Sam that's great to know, thanks for the good info Link to comment Share on other sites More sharing options...
david@nederlandergroup.com Posted November 1, 2016 Share Posted November 1, 2016 Anyone on this thread working with coffee ever tried macerating with the roasted bean as opposed to brewed coffee? Link to comment Share on other sites More sharing options...
RobertS Posted November 2, 2016 Share Posted November 2, 2016 We cold brew with coffee grounds in the spirit. Tastes exactly like we cold brewed with vodka. Choose your beans wisely. Link to comment Share on other sites More sharing options...
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