Still Spirits Liqueur Base kits inc Schnapps and Cream

[scrappybill]

Does anyone Know EXACTLY WHAT is in the Liqueur Base packs available from Still Sprits?

When making certain still spirits from their Essences they need the corresponding base pack of either Base A, B, C, Schnapps or Cream liqueur e.g. Red Sambuca needs the Base A Kit. All the kits have specific weights of what ever they contain? Modified starches and sugars? is all it says on the ingredient’s on each of the packets-- Base A is 220g B is 260g C is 320g etc. Obviously different Liqueurs, Cream Liqueurs, Schnapps all have different viscosities of the liquid etc. They all taste exactly the same, it’s a sort of not so as sweet as Dextrose Monohydrate (Brewing sugar) but of the same feel and look.

My way of thinking is if you can buy the bigger bags (They all seem to be around the same price 220,260,300 & 320 are the same price.) the Cream base is 400g but over twice as much in cost- but has loads of ingredient’s in it.

Or if it is just a sugar used to sweeten and thicken the spirit (That how the prestige Liqueurs are made- normal sugar and which ever Liqueur or flavour is required).

I\'d jus like to know what exactly is in these Base packs and can it be substituted for other cheaper sugars, each pack is around £1.60 for A B C and Schnapps?

Any thoughts??

[Ellie-Claire]

The liqueur bases are all the same and have dextrose for sweetening and modified starch for adding gloopyness - theres probably a more techinal term than that. You could (and I do) buy the base C which is the heavier and cut down accordingly to save money but although you would get the appropiate sweetness the amount of gloopyness properties would be less as the same amount goes in all 3 sizes.

The Prestige was of doing things is different and they suggest just sugar in varying amounts for all liqueurs. Its not because there essences work differently but more a cultural difference. The Still Spirits people give you the products to copy liqueurs as close to the original as possible. The Swedes just want everything at as close to 40% as possible. But then they are a nation of pissheads, but lovely people all the same. And I am writing this on the ferry to Sweden...

[scrappybill]

Cheers Ellie-Claire,
I am about to buy a few items (In the next few hrs @ least) in your eBay shop, I\'ve been looking at it for a while, But I tend to stick to one supplier- I will give you a go, and maybe you can be that one supplier. (Some prices on your store are cheaper- others are more expensive!)

I have some very good ideas for filtration of spirits better than the Essencia Carbon Filter, but it is semi home made.

I am an electrical design engineer by trade so my brain works in different ways lol.

I guessed that the base packs were just sweeteners- or dextrose and liquid thickeners, but apart from sending to a lab and finding out exactly what the starches actually are, U could experiment with as you say gloopyness adjusters. But any flavourless non toxic dissolvable powder mixed with dextrose or even sugar should work the same way.

When I buy from your store, email me (Name is scrappybill on all forums- eBay etc. I’m in or am a member of) & i will let you know about them.

They involve some building but it’s quite easy when explained properly.

I can’t see why you would not be able to sell them in your online store? In kit form or ready made.

I can send you picks of my setup if you wish, for Fermentation, Filtration, Conditioning and Distilling My temperature controls are very good (If I say so myself lol)

[hic52]

Have also wondered about the bases.

I do prefer the taste of still spirits top shelf but maybe its the bases that give them the final taste

I find the prestige range very very sweet - maybe there is a way of reducing the sweetness but still maintaining the gloop.
A member on here gave a tip on reducing the sugar content and using evap milk for the creme liqueur and must give him a pat on the back as that works nicely.