StillSmart

Tealby, not extracting the urine from you here.
Some essences need sugar to enable a neutral to mimic a known product, cheaper from your kitchen, than from the essence bottle

Your link cracked me up, due to my ignorance of Eastern European language.
I read it as Lemon flavoured pig vodka.

Apologies to any that I have upset here, please tell me what the drink really is....


Robert.

I guess it's what the Italians call lemoncello

A drink that I have never sampled.

I have some orange peel stuff that needs dealing with, it needs sweetening, and diluting to a drinkable strength.
At the moment it is just Orange and alcohol, with an exceedingly sharp taste!

My work ethic seems to be on a slippery slope.
I really must try harder.


Robert.

Yeah, a lot of licquers are sweetened and even Robert uses glycerine so his mouth can feel more (flavour)

tealby wrote:why would you have to put any sugar into this flavour ? and not the others ?
https://costwisehomebrew.co.uk/en/others-alcohol/flavour-essences/40-ml/flavour-essence-40-ml.html

A few of the flavourings have different bases that they suggest. Mostly for sweetness I think, but the Irish Cream Liqueurs etc need stabilised so they don't curdle.

I maybe as wrong as a box of frogs and toads.....
Some flavoured results from a neutral brew call for more than just flavour.
Mostly what they need is sugar.
In my book, OK for the occasional discretion.
I try to avoid added sugar to a spirit.
For reasons of Fatness.

Robert.

One essence I got today required sugar (honey bourbon) and it was a complete pain to get the sugar to dissolve, plus I bet before trying that it's too sweet.

Edit : Yep, too sweet and an artificial taste. I'll try again with honey instead of sugar.

If that is the Still Spirits one, its great
copies the original to a tee.
Many people cant tell the difference.
Try using brewing sugar, it dissolves easier.
Or Neuk 400ml then add your sugar and mix.

I hope you're right Gaza. I love Irish Mist and will take Jack Daniels Honey as 2nd best, so if it's anything close to that I'll be a happy man.

edit : very cool that the label is marked in 3rds for the 3 bottles it is meant to be used for.

double edit : I've been drinking the still spirits top shelf spiced rum all night and will be ordering in more. It's not awesome but is very good indeed.

Spice my own Mr C, then I can get where
I want to be. Good fun to all that tastin

tastes of sardinia have a recipe which is great.

Three simple steps.....

1. Quantity of vodka/neutral into a jar. (say 1 litre just to illustrate....)

2. Stir into 1 third by weight of sugar - in above case 333 grams. (Can be a prick of a task, using castor sugar eases things a little....).

3. Suspend above the solution 1 or 2 lemons, cap the jar and shove it in a dark corner and forget about it for 6 weeks or so.


Result is simple and satisfying without resorting to the zest malarky.

Also works well with any citrus or berry fruit. (Hint...you might have to get inventive for the berries ).