Lava Lamp Skins
I infused bourbon with brown sugar and peaches, now it's got a gel in it. What is it and is it safe?
Ok, started off with a gallon of bourbon and added 8 pounds of pitted and skinned peaches. Sat that in a sealed carboy for 3 months and then mixed up a simple sugar compound of equal parts 2 cup honey & 2 cup water / 2 cup brown sugar 2 cup water then filtered and bottled the mixture in clean bottles. I had some of each left over and bottled then in separate containers. So I have 1 container of peach bourbon with honey, 1 of peach bourbon with honey and 1 of peach bourbon with a 50/50 mix of honey and brown sugar.
The pure honey bourbon is fine, the honey / brown sugar is somewhat thicker and the strickly brown sugar bourbon has developed a lava lamp like viscous transparent gel in the center of the bottle. When agitated or shaken it breaks up and has a consistency similar to the honey / brown sugar mix.
I have done the same process with cherries without similar effect so I assume it's something about peaches and brown sugar?
Too much sugar. It won't dilute correctly unless there is more Alcohol content. Peaches (fresh) are loaded with natural sugars which certainly would prevent all sugar content from being combined. Less brown sugar next time cupcake
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