Chambord as a priming solution

[sbond10]

Recently seen a stout recipe that called for 15ml of the liquor chambord per 500ml bottle as an alternative to your normal priming solution.
Does anyone know if this will work?

Considering a milk stout and setting 12 bottles to one side to do this with

Anyone any advice

Cheers sean

[Matt in Birdham]

Interesting idea - never heard of that before. Google suggests about 11g of sugar in a fluid ounce of Chambord (why do they mix the units like that??!). So I guess that would put you at about 5g of sugar per bottle which is in the ball-park for lower-end carbonation, assuming all of those sugars ferment. It sounds like an interesting experiment.

[sbond10]

For 1.9 co2 vols your looking at 24 grams of white table sugarin 6 litres I think or 2 g per bottles. So if your figures are right then it should nicely carbonate

[Matt in Birdham]

Be interested to hear how it comes out. If it works, it could be quite an interesting thing to experiment with - Kahlua could go quite nicely in stout perhaps? Coffee, vanilla, rum - and plenty of sugar!

[sbond10]

I found this guide
http://www.eckraus.com/blog/bottling-ho ... ed-liqueur

And it's Deffo one to consider doing even if you do 4 bottles or less