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River City Distillery

final product is cloudy

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Hello all, 

I am new to this forum and distilling but looking for advice. I am in the process of bench trials for a spiced rum. I have experimented with different yeasts, spices, sugars, you name it. Coming out of the barrel I have a transparent beautiful colored rum, but when I proof it down it becomes cloudy. I have tried distilled water over city water, but it does not help. Flavor is great, but I cannot figure out why I am cloudy. 

Any help is appreciated. 

 

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Now that I'm awake a little more: For future batches you'll have to go less deep in the tails or reduce the spice/botanical load. 

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Thank you guys, I appreciate the advice!

Foreshot, I watched your video. I am nowhere near the cloudiness of the video, I just have a haze. I will work both suggestions and let you know. Hudson Bay, while I like your 3rd option, that may not be the best when it comes to marketing, lol. Does it make a difference if I am using natural spices as opposed to concentrates? I am using all nature spices now. 

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Before you mix in your spices try testing some of the white spirit to test for the presence of tails (eg does it cloud up when proofed down). If it doesn't cloud up there then you can focus on the spice mix. For natural spices vs concentrate I don't have that experience to be helpful. 

If you search the forums for haze or chill filtering you're apt to find something to help. It's a common issue. 

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