miles

Thank you both for the info. I will try re-distilling and see what we end up with as well as a different carbon.

6 hours ago, Silk City Distillers said:

You'll need a carbon with very high surface area and a very high micropore ratio, it will likely have a very high molasses number.  The more effective it is, the harder it will be to use, you'll understand this when you try to do it.  Granulated carbon does not have sufficient surface area to quickly remove color without significantly impacting flavor.  Likewise, most carbons sold for decolorization are not appropriate, as they will impact flavor significantly.

It is significantly easier to redistill to remove color than it is to decolorize with carbon, but there are plenty of reasons why carbon is more effective at preserving flavors (decolorizing aged spirits for example).

 

Do you have an example of the carbon we should try or a place/vendor to buy from? 

We are trying to create a traditional style of gin, in a compound style. We are very happy with our flavors and aromas but we have a whiskey-like color from the juniper/botanical extraction that we are having trouble removing. We have no louching occurring and our spirit is very clear after polishing. Carbon filtering is removing too much flavor, while still leaving some residual yellow color.

My question is is there any way of removing the color from our spirit without completely removing all of the flavors? Is there a specific type of carbon that we should be using or another technique that works better? Any help would be greatly appreciated.