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using Honey - avoiding sediment

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Hi

I am making a new liqueur using honey to sweeten it. My problem is the possible production of sediment and cloudiness. Trying to avoid experementation i wonder if  anybody has added honey to a specific level that doesnt produce sediment? I am making a liqueur and i am thinking of using pasteurized honey so as to minimise cloudiness too. is there any other treatment for the honey to be advised with?

thank you in Advance

by the way

Any idea how the TENNESSEE  HONEY is so clear?

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Filter your product to at least 1 micron, pollen can be as small as 4 micron, and anything a little bit larger than that can be visible as particulate.

Ensure your honey is filtered and free from wax.

It's highly likely that commercial honey flavored products are using standardized and processed natural flavors.

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we buy honey from a local colony ,huterite colony  not bee colony lol its 2 bucks a pound filtered twice after extraction if u add one tbl spoon of water to every gallon of warmed honey and then whip it it will filter much easier but will not keep like raw honey . 

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bluestar    42

Don't know if Letterpress Distilling in Seattle is on the Forum, but I know he uses honey for his limoncello, and when I visited, mentioned his process for avoiding clouding when using local honey for sweetening. Maybe he will provide you some pointers if you ask.

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On 28/8/2017 at 1:34 PM, Silk City Distillers said:

Filter your product to at least 1 micron, pollen can be as small as 4 micron, and anything a little bit larger than that can be visible as particulate.

Ensure your honey is filtered and free from wax.

It's highly likely that commercial honey flavored products are using standardized and processed natural flavors.

isn't 1 micron to small to pass a solution containing 220gr /lit sugar?

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On 28/8/2017 at 5:12 PM, bluestar said:

Don't know if Letterpress Distilling in Seattle is on the Forum, but I know he uses honey for his limoncello, and when I visited, mentioned his process for avoiding clouding when using local honey for sweetening. Maybe he will provide you some pointers if you ask.

thank you.  i will contact and let you know

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RobertS    10

Micron sizing has to do with particle size, not concentration. Higher concentration of filtered particles would require larger filter surface area and likely multi-stage filtration with decreasing pore sizes. Engineering toolbox points out that sugar is 0.005 microns and will slip through 1 micron easy. 1 micron is a nice, convenient, easy to find size that allows pretty much all the flavor and color compounds through while blocking many of the larger molecules that cause haze or clumping. There are a few things that can be lost - gin makers will proudly forgo filtering to preserve those - and a few pesky haze makers that slip through, but 1 micron is a good general-purpose filter size.

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