StillSmart

Anyone tried using artificial sweeteners instead of sugar? Particularly for things like southern haze.
Recently made some lemoncello (out of lemons). You\'re supposed to put in a cup of sugar for about a litre of lemoncello which seems like a HUGE amount of sugar. I\'d like to reduce the sugar content but keep the right amount of sweetness if I can.

Well after trying artificial liquid sweetener I can confirm its probably not a good idea. The best I could come up with is to use half sweetener and half sugar. using all sweetener just makes whatever you\'re making taste awful

Little discovery I made recently for those who like Bourbon type spirits.

When you take your spirit off Oak, just before bottling, add 5ml of genuine Light Maple Syrup to 2.1lt oaked spirit (3X70cl bottles worth). Mix well and bottle age for at least one month.

You can try it straight away if you like but the flavour works best after a little time in the bottle.

The Maple syrup adds a butterscotch note to the bouquet and roundness to the mouth feel.

You can play around with the amount of Maple you add but I don't recommend more than 10ml in 2.1lt but everyone's palette is different.

Makes for a great Sippin' Whisky type spirit.

Now one of my favorites.

AM

Got me, I'm gonna try that, sounds sweet and yummy (just like me)

you chicken
Hey I became a grandad for the first time today

The Essencia Blue Sapphire Gin didn't last long in this house (had it with tonic ice, lime and lemon). I was mighty impressed at least 9/10 pushing at a 10/10.

Bugs wrote:The Essencia Blue Sapphire Gin didn't last long in this house (had it with tonic ice, lime and lemon). I was mighty impressed at least 9/10 pushing at a 10/10.

that's a good essence Bugs - I would mark it a little lower though. i drink a lot of gin, and it just wasn't strong enough tasting even when mixed in less spirit than the directions.

aidanmac wrote:Little discovery I made recently for those who like Bourbon type spirits.

When you take your spirit off Oak, just before bottling, add 5ml of genuine Light Maple Syrup to 2.1lt oaked spirit (3X70cl bottles worth). Mix well and bottle age for at least one month.

You can try it straight away if you like but the flavour works best after a little time in the bottle.

The Maple syrup adds a butterscotch note to the bouquet and roundness to the mouth feel.

You can play around with the amount of Maple you add but I don't recommend more than 10ml in 2.1lt but everyone's palette is different.

Makes for a great Sippin' Whisky type spirit.

Now one of my favorites.

AM

Now that sounds good, I'll be giving this one a go, thanks.

Has anyone found a good recipe to make something similar. To fireball cinnamon whiskey? I though about making up some nuclear whiskey the adding some still spirits cinnamon.

This post may set you off in the right direction

viewtopic.php?f=16&t=1843&p=12690&hilit=fireball#p12690

Thanks YHB

I found these Top Shelf Still Spirits to be really nice.

Blue Curucao

Coconut Rum

Melon Liqueur

French Brandy.

The Strawberry Schnapps was poison, i ended up chucking that bottle in with my next run.

its a subjective opinion (of course) however, in terms of essences, I've tried Still Spirits (full range), Edwards, Willards, Gold medal and a few others I've forgotten (prob because they are forgettable ) and
IMHO, by far the best range of the 'cordials' is Prestige.
They dont have a vast range (in Aust anyway), just a reliable one....
(and, no...I dont drink essence-based spirit anymore, but SWMBO does occasionally)

Looking on the shelf of my local HBS a couple of weeks ago i found an alcotec single malt whiskey flavoring.Packaged in a little black sachet that makes 75cl.Very Drinkable

I found the smartstill rum liqeuer very nice it has a chocolaty taste

the cappuccino cream and chocolate cream are very nice but a bit expensive using the base packs

the faijoa schnappes smells like ointment that will be left for a while see if smell goes away wouldn't drink it smelling like that