A friend asked me for advice on how to clear his liquor. Basically it is fruit puréed and strained through a bag with 120 proof liquor and sugar added It has sat for 3 weeks and there is some sediment about 2” high in the bottle. This is raspberry
Raspberry and blackberry liquor cloudy
- Thread starter Snafflebit
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i'd go long on aging,, pectic as well, others have more knowledge, most others,, might try 1 micron or .25 micron filter
Dawg
Dawg
I got an up close look at the sediment. I think ageing will be the most practical thing to do since it is such a small bottle of liquor. The liquid is clear on top but hazy on the bottom which makes me question if it is pectin haze.
How would pectinase work in this high alcohol environment?
How would pectinase work in this high alcohol environment?
very, very slowly if you was lucky, alcohol hurt pectic
Dawg
I have used bentonite on fruit liqueurs with good success.
