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Amaro - General Filtration/Stability Questions

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Hello all.  We're starting an herbal liqueur project (basically an amaro/fernet) and am wondering if anyone has any tips on insuring shelf stability.  Also, any tips on filtering?  Hoping to have a final product visually similar to Fernet Branca, Jager, etc.  No cloudiness and no sediment.

We are starting with our gin base (13 botanicals) and macerating the following additional botanicals for varying times:

Gentian Root
Vanilla Beans
Cinnamon Stick
Mint Leaves
lemon balm

After maceration, we plan to filter, sweeten, proof, then bottle.

Any tips at all on creating a non cloudy/no sediment product (or any tips at all) is appreciated.

Cheers all!


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