Tag: wild turkey american honey

  • Solid Liquids: Dehydrating Other Liqueurs Part Two

    SolidLiquidsProjectSquareLogoIn yesterday's post in the Solid Liquids Project (project index here) I had expanded beyond dehydrating Campari into dehydrating other liqueurs, namely X-Rated Fusion Liqueur, Wild Turkey American Honey, Irish Mist, and Midori. These are all part of the Skyy Spirits portfolio.

    Of these four, only Midori crystallized like Campari had. I tried several methods to make the others crystallize but failed for the large part. I went over those in yesterday's post.

    (Note: Before you get too deep into this, I just want to warn you that at this point I haven't figured out a solution to this problem and I welcome your suggestions.)

    Nothing was working to make the others crystallize, but then inspiration hit.

    Four dehydrated liqueurs in cups_tn

    Inspiration: What Do These Liqueurs Have in Common?

    I realized that two of the liqueurs – Wild Turkey American Honey and Irish Mist – are sweetened with honey!

    Furthermore, though I have no proof of this, I suspected that X Rated Fusion Liqueur may be sweetened with fruit juice.

    Perhaps these other forms of sugar do not crystallize, or don't do so in the same way that cane sugar/sucrose does.

    But first, I figured I should test the theory that X Rated Fusion Liqueur does not crystallize in the same way that known fruit juice-sweetened liqueurs do not crystallize. I placed X Rated Fusion, Hypnotiq, and Courvoisier Rose into cupcake cups and baked them at 140F for about 36 hours.

    Three fruit liqueurs _tn
    Three fruit liqueurs in oven_tn

    Courvoisier Rose came the closest to crystallizing, being a dense and sticky puck of liqueur. The other two were just gooey.

    Three fruit liqueurs in oven finished_tn
    Hypnotiq dehydrated_tn

    Though this doesn't necessarily prove anything, it's a clue that fruit juice-sweetened liqueurs don't crystallize the same way cane sugar/sucrose-sweetened liqueurs do.

    A Further Test

    While I was performing these experiments, I learned of the Stovetop Crystallization Method previously discussed. That method seems pretty foolproof, so I decided to test it on both X Rated Fusion Liqueur and on Wild Turkey American Honey just to be sure they don't crystallize even at high candying temperatures.

    X Rated Fusion turned from pink to brown to black.

    Stovetop x rated fusion liqueur_tn
    Brown stovetop x rated fusion liqueur_tn 
    Black stovetop x rated fusion liqueur_tn
    Cup of stovetop x rated fusion liqueur_tn

    And even at high temperatures, it just formed a thick molasses-like candy syrup that would solidify as soon as you removed it from heat. These sugar pucks do not make good sugar crystals even after you crush them. The resulting sugar/powder is just as sticky as a syrupy liquid.

    Wild Turkey American Honey performed similarly, except it does not turn black. It's more like a caramel at the end.

    Wild turkey american honey stovetop dehydration_tn
    Wild turkey american honey  stovetop (2)_tn

    Again though this doesn't prove anything, it may be a clue as to which type of liqueurs do and do not form crystals when you dehydrate them.

    In the next set of experiments, I'll look at a couple other honey liqueurs to see if they similarly do not crystallize while other liqueurs do.

    Then I'll try to overcome this obstactle.

     

    The Solid Liquids Project index is at this link.

     

  • Solid Liquids: Dehydrating Other Liqueurs: Problems

    SolidLiquidsProjectSquareLogoSo far in the Solid Liquids Project (project index here) I've been experimenting with the best way to get liqueurs into a solid/powder/sugar form.

    I have performed all of these experiments with Campari so far, but now it's time to try some other liqueurs. Since Skyy Spirits is sponsoring this project, I began with other liqueurs from the company.

    I put four liqueurs into the food dehydrator: X-Rated Fusion Liqueur, Wild Turkey American Honey, Irish Mist, and Midori.

    Four liqueurs in dehydrator_tn

    After a standard amount of time (24-36 hours), only Midori had crystallized.

    Dehydrated midori_tn
    Crystallized midori2_tn
    Dehydrated midori5_tn

    Second Attempt: A Long Time in the Dehydrator

    The others remained partially liquid, like a thick syrup.

    Three liqueurs unfinished_tn
    Stick spot x rated2_tn

    So I put them back in the dehydrator for another two days. They never crystallized, but when I let the trays cool, most of the liqueur did turn solid, forming almost a plane of glass that easily cracked.

    Glassy x rated liqueur_tn
    Glassy x rated liqueur4_tn
    Mortar and pestle_tn

    I broke this up, but these liqueurs were still very, very sticky and would not be useful for rimming glassware and other solid uses. 

    Third Attempt: Using the Oven

    Next I tried to use the oven to see if the temperature was the problem; perhaps these liqueurs needed higher temperatures to crystallize? I took the sticky solid liqueurs from the dehydrator and put them in the oven at 170. The result was just a sticky puck of gooey liqueur. Still not crystallized.

    Still sticky liqueurs_tn

    Then I repeated the oven attempt, this time using liquid liqueur (last time I took it from the dehydrator after that didn't work) but set at the lowest temperature, 140 Fahrenheit. This also did not achieve crystallization.

    Fourth Attempt: Adding More Sugar to the Liqueur

    What if, I thought, the problem is that there isn't enough sugar in the liqueur to crystallize? To test this theory (assuming it would fail, because as the liqueur dehydrates the water and alcohol disappear, making a concentrated sugar solution so it shouldn't matter how much sugar is in there as long as there is some) I added sugar to Wild Turkey American Honey.

    This liqueur wouldn't actually hold much additional sugar. I added one part sugar to two parts Wild Turkey American Honey and it would not fully dissolve into solution.

    Not fully dissolved add sugar to wtah_tn
    Add sugar to wtah_tn

    So I gave it a hard shake and put it in a cupcake cup and put it in the oven at 170F. After a day it mostly crystallized, but still left a slightly sticky puck of non-solid liqueur at the bottom.

    Dried wtah plus sugar_tn
    Dried wtah plus sugar2_tn

    When I ground up this sugar in a spice grinder, it became a powder, but the powder was incredibly sticky. You couldn't use it to rim a glass or anything like that. In the storage container I put it in, it quickly formed a solid gooey mass.

    Sticky dehydrated wild turkey american honey2_tn
    Sticky dehydrated wild turkey american honey fingers_tn

    I was slightly despondent: Only two out of five liqueurs that I tried to dehydrate were successful.Would these methods only work on a fraction of liqueurs?

    Four dehydrated liqueurs in cups_tn

    But then inspiration hit….

    To keep this post from being too long, I'll post the second half of it tomorrow.

     

    The Solid Liquids Project index is at this link.