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Old 04-30-2008, 02:07 PM   #11
sconnie
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This BYO article has a little info on bottling with liqueur instead of sugar:
http://www.byo.com/feature/56.html

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Old 04-30-2008, 06:45 PM   #12
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you can get non alcohol triple sec from brands such as roses that would probably have the amount of sugar per ounce on the bottle....so you could calc how much for bottling. The NA kind probably wouldn't separate either.

If you use this carbonation calc.. here

It gives you the sugar in grams anyways so it should work out perfect.

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Old 04-30-2008, 06:51 PM   #13
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I add Jagermeister to pale ale occasionally. It tastes like Dr Pepper...

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Old 04-30-2008, 07:03 PM   #14
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Quote:
Originally Posted by Soulive
I add Jagermeister to pale ale occasionally. It tastes like Dr Pepper...
I like Jager and I like pale ale but for some reason that just doesn't sound good to me. But, I guess you never know until you try.
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Old 04-30-2008, 07:12 PM   #15
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About 12 shots of Makers Mark in a 5.5 gallon batch of BVIP is pretty damn good



oh wait, you said liqueur.........

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Old 04-30-2008, 08:15 PM   #16
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Quote:
Originally Posted by Liquidicem
I like Jager and I like pale ale but for some reason that just doesn't sound good to me. But, I guess you never know until you try.
I thought the same thing and one day I had some commercial Pale that wasn't cutting it. I added about half a shot glass of Jager to the pint and it was much more interesting. I wouldn't say it was much better, but much more interesting...
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Old 04-30-2008, 08:20 PM   #17
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In my younger years, we used to add Bicardi O to Keystone light and called it "Keyston Mandarin Light"

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