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nashoba

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  1. Hello everyone, we recently have completely renovated our distillery and have begun selling through a distributor. Up until recently we have not filtered other than Cold filtration. However, once we started shipping through our distributor, we received some complaints over haze and protein fallout in our whiskey and brandies. We currently use a Reverse osmosis system to dilute our spirits, so we ruled that out as a potential cause. This lead us to using a plate and frame filter with pads varying from .8 micron to 5 microns. Unfortunately these micron sizes have lead to the striping of a lot of color and compromises the integrity of out product. Does anyone have a suggestion on filtering methods that they have found work as well as what micron size to use for whiskey, brandies, and gin?
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