I have been poking about here and the web in general looking for some broad guidelines related to the sweetening of liqueurs. Hoping someone can share some of their experiences. Anything like:
Xg/L=Very Sweet
Xg/L=Moderately Sweet
Xg/L=Slightly Sweet
Would be helpful in gauging where to start when sweetening a product. Thanks for any input.
Sweetening guidelines
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zed255
- Distiller
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Sweetening guidelines
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Zed
When the Student is ready, the Master will appear.
If you can't explain it simply, you don't understand it well enough.
Zed
When the Student is ready, the Master will appear.
If you can't explain it simply, you don't understand it well enough.