Chill Filtering, how many microns?
Posted 25 December 2011 - 10:38 AM
Posted 25 December 2011 - 03:09 PM
Posted 25 December 2011 - 05:34 PM
If you filter them out, at whatever micron, you will remove some of the flavour.
In theory, the slower the spirit is cooled the larger the clumps or 'crystals" will be, and hence a coarser filter will achieve the same thing.
The Brandy in question may have been chilled too rapidly and many of the clumps could have been too small to be filtered out.
Posted 26 December 2011 - 10:12 AM
More info on the brandy. Samples of it were filtered with 2.5 micron and it is clear at room temp., but hazes when very cold, then turns clear as it warms up.
Posted 26 December 2011 - 03:01 PM
The Scotch example above seems about right.
On a side note, it was good to meet you at the NYISC, Jonathan. I wish we would have had more time to talk....it's hard at those things.
Posted 13 January 2012 - 02:55 PM
In my experience, we have found great success in brandy using a greater than 2.0 micron nominal filter but you have to filter it really cold (20 F) to keep the haze from coming back. I'm sure I don't have to add that you want to get a acid washed or low calcium and low magnesium filter media or you are just introducing a potential haze producer to your spirit.
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