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Hey everybody, I want to give a big shout out to BDAS in Lexington, KY for their great lab work (I'm purely a customer and in no other way affiliated). Recently got results back regarding beta-sitosterol in spirits. I was wondering if anyone else has had issues with high levels of sterols or any other precipitation in the bottled? I know that I can filter down to 0.5 micron to solve it but I'd prefer to limit the amount of sterols coming across to the finished spirits because so much flavor is lost. I have a strong feeling that it is coming from our choice of cooperage but I'm not 100% and waiting for new barrels to arrive and fully mature a product isn't ideal given that I'd be waiting in excess of a year. I believe it the cooperage is the culprit because no sterols precipitate out in our white spirits - even though it's lower proof and I have left in the freezer to facilitate precipitation. Is it possible that the wood used in the barrels themselves have not been seasoned long enough? Any other options there? I still have several months before the barrels from a different source are ready for testing.. Thoughts? Thanks, NAB
Hi, As the title suggests i am in the process of making a cost effective house gin for the bar and nightclub market. I have my recipe all figured out and I am happy with the taste, but I have run into a few problems with the maceration and distilling technique. The first being the cloudiness issue. I know discarding the heads is a way to reduce the cloudiness, but i have found to get a truly clear gin I have to discard a lot. Is it possible to keep all of the heads and just filter the oil and cloudiness out? If so what size filter would accomplish this without any loss in taste? Also, as I would like to save money and reduce waste, what temperature can I collect to without compromising the taste? So far I have been collecting to 90C but I feel I could go higher. Thanks Guys