The aim of the Solid Liquids Project is to research the best way to dehydrate liqueurs and use the resulting flavored sugar in creative ways. This page is the project index that will link to all the posts.
The Solid Liquids Project
- Cocktails with dehydrated liqueurs found on menus.
- Literature review: techniques used to dehydrate liqueurs.
- An oral history of liqueur dust
- Trying out techniques:
- How NOT to dehydrate Campari
- Using a Food dehydrator
- Using the Oven
- Bulk Dehydration in the Oven
- Using the Microwave
- Stovetop Syrup
- **Stovetop Crystallization
- Dehydrating other liqueurs: Problems
- Investigating other liqueur sugars
- Cane Sugar, Fruit Sugar, and Honey
- Orange Liqueur Dehydration with Tapioca Maltodextrin
- A Note About Dehydrating Honey
- **Which Liqueurs Crystallize When Dehydrated?
- Using Solid Liquids
- Non-Alcoholic Campari & Soda, powder version
- Non-Alcoholic Campari & Soda, syrup version
- Campari Fruit Roll-Ups
- The Deconstructed Midori Sour
- A Fun Use for Non-Crystallizing Liqueurs
- The Missing Link Avaition
- A Kim Kardashian Shinky Dink Sun Catcher
- (Fail) Liqueur-filled Capsules
- The Bitter Pill
- Champagne Flavor Pills
- Extreme Aperol and the No Baloney Negroni
I know of scientist who some years ago developed a technology for converting all forms of spirits into powdered format. From wine to liqueurs with a packaged shelf life of two years. The dehydrated product was just like Kraft Food's Crystal Light. I sampled some sake and it knock me off my feet. He had also done some vintage wines which I tasted and they were also very good!
He tried to introduce the product in Canada but the government body had know idea how to tax such a product! He did not get any support for this but my guess is he was way ahead of his time with this technology.
I am still in touch with him if you are interested.
Posted by: Terry A. | September 29, 2011 at 05:29 AM
Hi Terry, I'm interested in learning more about the productvand eventually in importing it. How can I get in touch with you?
Posted by: Sunny | April 28, 2012 at 04:17 PM
I'd also love to get in touch with him. I've been searching for over 5 years on how best to dehydrate my tequilas so I can make better rubs then the store bought junk for my steaks.
Posted by: Frank M. | January 11, 2013 at 09:59 AM
I would like to get in touch with him also. Thanks. Doug.
Posted by: Doug | January 15, 2014 at 09:28 AM
I imagine he's using a form of lyophilization (freeze-drying). It's about the most effective way to achieve a crystal powder.
Posted by: worshack | January 19, 2015 at 07:03 PM
Please can u get me in touch with him?
I am experimenting with teas
Posted by: rizwan | June 20, 2017 at 12:32 AM
Hi Jacob. Not sure if you are still active on this blog, but I have a question. Did you try dehydrating rum at all? I'm considering trying to make some spice rubs with dehydrated liquor as the base; sugars for some infused salts for others. I'm thinking a spiced rum might be tasty with fish. BUT I'm not sure rum has enough of a sugar base. Thanks!
Posted by: Ashley Wilson | March 10, 2018 at 05:29 AM
Hi - dehydrating works best with liqueurs rather than base spirits, but as you note spiced rum typically has some sugar. You can always add more sugar to your spiced rum and dehydrate that. Alternatively if the rum flavor itself is not super important, you could try to emulate the flavor profile of spiced rum, which is typically vanilla with hints of cinnamon, clove and allspice aka "winter spices" with vanilla.
Posted by: Camper English | March 10, 2018 at 09:10 AM
Does anyone know how to create crystals with beer?
Posted by: gavin ritz | October 17, 2020 at 06:32 PM
@gavin You'd probably need some kind of medium for the flavor to cling to; add sugar or salt and dehydrate that... if you want beer-flavored sugar or salt.
Posted by: Camper English | October 19, 2020 at 12:48 PM
I'm trying to figure out how to dehydrate wine for backpacking. My thought is to basically dehydrate the fruit from sangria. If I were to soak apple slices, berries, etc. in red wine for 12ish hours, and then dehydrate that fruit, should that work? Is there a fire risk with dehydrating wine/alcohol? I also have a Nesco dehydrator.
Posted by: Doozy | July 15, 2022 at 10:35 AM