• Distilled Spirit Specialty

  How to Infuse Liqueur with Sweetness

  Posted by thebsc on July 7, 2015 at 4:47 pm

  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.

  ebstauffer replied 9 years, 5 months ago 2 Members · 3 Replies
• 3 Replies

• 

  ebstauffer

  Member

  July 7, 2015 at 10:03 pm

  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?

• 

  thebsc

  Member

  July 9, 2015 at 6:04 pm

  We’re making a ginger liqueur from apple brandy (macerating apple brandy, distilling, then sweetening). Do you just use white sugar in your lemoncello?

• 

  ebstauffer

  Member

  July 24, 2015 at 4:26 pm

  Yes. we use cane sugar for sweetening

Log In to Reply