Post #743677 by Chip and Andy on Tue, May 26, 2015 6:20 PM

On 2011-12-16 09:27, TikiHardBop wrote:
Adding about 1 ounce of overproof rum for every 8 oz of falernum should extend the shelf life quite a bit.

On 2011-12-16 19:45, Kahuna Kevin wrote:
John D. Taylor's Velvet Falernum liqueur is 22 proof. I've had a bottle open for nearly a year and don't notice any difference or degradation in flavor.

These!

If you want it to last longer you've got to give it some alcohol content so you can kill off some of the things that grow in jars and makes things go bad.

Think beer and wine.... way back in the day the water could kill you. But brew or ferment it into beer or wine and you were much less likely to die from whatever ailments hid in water. Wines and beers are typically between 5 and 15% alcohol.

Keep the math simple and aim for about 10% ABV / 20 Proof. Not less than 5% or there isn't enough to help more than a tiny bit.

You mentioned having a quart of Falernum #9.....

A quart is 32 ounces. 10% would be 3 ounces (3.2, but lets keep the math simple). If you are using a 151 then you need 4 ounces. (4 * .75 = 3). If you are using a plain vodka (see vodka is good for something) then you need about 7.5 ounces. (7.5 x .4 = 3)

You don't need to break out calculators or anything so precise. You are 'aiming' at a alcoholic content, a range.

TikiHardBop's math of one ounce per eight is easy to remember as long as you remember that is for 75% alcohol.

And whatever you figure out, freezing or proofing or both, please let us know how it turns out. And pictures are always appreciated!

Happy drinking!