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Old 03-05-2008, 07:28 AM   #22
Michael
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Join Date: Feb 2008
Location: SF Bay Area
Posts: 676
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Perhaps if we combine the first recipe you quoted with the one I found on the web, we'll have better guidance to start. Both use the same amount of Batavia Arrack, since .35 L = 35 cL and similar amounts of spirt or vodka, but your recipe specifies the amount of sugar and white wine to use. The first recipe seems to require some experiment or interpretation to determine the proper amount of lemon juice ("or lemon juice according to taste"). One also wonders why simple syrup would be added in addition to 1.1 L sugar, but those seem like minor quibbles.

It would probably be preferred to stay away from sulfuric acid and to use citric acid or something equally safe instead. I think that we'll stick with lemon juice or citric acid, although the second recipe uses a comination of citric acid and vinegar.
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