The consistency can be a balancing act, much like the flavor. Because the alcohol can reduce the protein's ability to solidify. We tend to use just a bit less liquid ingredients that what the package calls for. This ends up giving the jello a touch more stability. However, when using the vegan 'gelatin' agar agar or alsa guluman the end result is incredibly firm. We add extra liquid ingredients when using these. Once you get the ratio of liquid to dry right and alcohol to non, it's just a matter of finding the flavor that interests you and tastes good.