Those look quite delicious. I often make limoncello and a version of Khalua. And last night I just bottled some mulberry liqueur, some chocolate pecan and some chestnut. Tonight I am set to bottle a licorice liqueur ( a cousin of Sambuca) and I am experimenting with heather to see if I can make a sibling of Drambuie and orange zest to make a home made "Cointreau" but I certainly do not make batches as large as yours. Depending on the substrate (the fruit or nuts etc) I may aim for a quart of liqueur and sometimes two.
Thanks joeswine. I did check out your thread. I make extracts - and they are good. I think, though, that fpacs and liqueurs are not one and the same. A liqueur, in my opinion, is a sweetened extract, and by extract I mean a source of flavor and color and aroma where the essential oils have been released from substrates by the use of alcohol as a solvent. You seem to use heat and water to extract flavor etc from fruit and you refer to what you have extracted in that way as an "fpac". but then you also have a section on extracts which uses fruits and flowers steeped in alcohol to extract flavors etc but not juice itself and that - the use of juice to make an extract - is exactly what I am asking about...Learn to make an extract.,.read making an extract on the thread making an fpac..
Once the extract is made the rest is simple syrup and everkleer or vodka