renshaw
Well-Known Member
I searched on Google and on here and couldn't much information on thsi subject,
I was wondering how hard it would be to make something around 20 - 23 percent (so not distilling) that resembled fruit based liqueurs.
(A Guess)
Is it simply, Water sugar + super yeast then flavours?
How do you create the density of the liquid etc.
Thanks.
I was wondering how hard it would be to make something around 20 - 23 percent (so not distilling) that resembled fruit based liqueurs.
(A Guess)
Is it simply, Water sugar + super yeast then flavours?
How do you create the density of the liquid etc.
Thanks.