from the old message boards:
Talisker
(stranger)
08/09/04 07:42 PM
subject: Finishing Glucose
I was looking at all the essence thats available from Homebrew. They have something thats called Finishing Glucose. Is that used to thicken up alcohol used with essence?
Does anybody have experience with it/
pothead
(enthusiast)
08/28/04 08:51 AM
Re: Finishing Glucose [re: Talisker]
It mellows the final product and gives it more of a "mouthy" feel
theholymackerel
(enthusiast)
08/28/04 09:48 AM
Re: Finishing Glucose [re: Talisker]
It will both thicken and sweeten alcohol.
AkCoyote
(member)
08/28/04 10:50 PM
Re: Finishing Glucose [re: Talisker]
I use a little less than a tsp per bottle. It's a very light subtle finish.
AkCoyote
"No free man shall ever be debarred the use of arms." Thomas Jefferson
tater
(enthusiast)
08/29/04 06:12 PM
Re: Finishing Glucose [re: Talisker]
wouldnt make kahlua without it
Blanchy
(enthusiast)
08/29/04 09:42 PM
Re: Finishing Glucose [re: tater]
How is this stuff better than table sugar? The table sugar is all that the champagne manufacturers use for finishing.
Chuck
tater
(enthusiast)
08/29/04 10:38 PM
Re: Finishing Glucose [re: Blanchy]
Hell i thought thats how you made it was by mixin suger with water and heatin it till cleared and then thickened
Theres more old drunks then there are old doctors
pothead
(enthusiast)
08/30/04 05:30 AM
Re: Finishing Glucose [re: tater]
is that how ya make it? I don't know.
But I know that I have used it in certain wines that have an edge that needs smoothed, such as choke-cherry, blueberry, and sometimes elderberry.
grayson_stewart
(member)
08/30/04 07:57 AM
Re: Finishing Glucose [re: pothead]
I thought glucose was just inverted sugar. I make my own with 2 cups sugar, one cup water and 1/4 teaspoon citric acid.....heat over the stove.
Good things may come to those who wait. But only the things left by those who hustle.
Blanchy
(enthusiast)
08/30/04 08:07 AM
Re: Finishing Glucose [re: grayson_stewart]
Sucrose (table sugar) is a sugar that is one glucose attached to one fructose. If you invert sucrose you get a mixture that is equal parts glucose and fructose with the remainder unreacted sucrose.
It sounds like "finishing sucrose" might be as good as finishing glucose then.
Chuck
grayson_stewart
(member)
08/30/04 08:13 AM
Re: Finishing Glucose [re: Blanchy]
I know that I can leave the fruit in the jars for asthetic reasons and it remains brighter when I use the inverted sugar. Just using straight table sugar allows the fruit to eventually look washed out and unappetizing.
Good things may come to those who wait. But only the things left by those who hustle.
Blanchy
(enthusiast)
08/30/04 09:23 AM
Re: Finishing Glucose [re: grayson_stewart]
Have you tried using the addition of glucose alone, commercial inverted sugar, or only your homemade inverted sugar. If you have only used the homemade, residual citric acid may be at least partly responsible for the fruit remaining brighter.
Chuck
grayson_stewart
(member)
08/30/04 10:23 AM
Re: Finishing Glucose [re: Blanchy]
I never tried the store purchased glucose, only the sugar made up with citric acid. I've been given about a dozen large packages of citric acid so this is less expensive for me. The citric acid has a preservative effect and allows me to keep a batch of the made up sugar in the fridge for quite awhile.
The citric acid also knocks down the sickeningly sweet taste of the two cups of sugar that is required to act as a thickener. My wifes friend recently tried a sample of the strawberries I had made this way. After taking her first drink from a shot glass her eyes widened and she claimed "That tastes just like desert!" (and it was made up with 90 proof)...We had to take the jar away from her to keep her from overdoing it in one sitting Ended up sending the rest of the mason jar home with her.
Good things may come to those who wait. But only the things left by those who hustle.
Finishing Glucose
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