Dismal

I found some very interesting technical resources that are relevant here. Pharmaceutical compounding syrups technology is very relevant. I found this great presentation that discusses how to preserve a syrup via water/alcohol vs sugar concentrations (starts on page 64) and general syrup technical goodness: https://www.philadelphia.edu.jo/academics/rmansour/uploads/Pharmaceutics/Solutions.pptx Great free Sugar Technology textbook: https://onlinelibrary.wiley.com/doi/book/10.1002/9781444314748 I found the exercises in Appendix B particularly helpful. Table starting on pa

I'm not done yet but wanted to update progress. First let me add that my botanical bill has a few unusual botanicals in it so all past experience may not be applicable here. I extracted each botanical individually and added sugar to each. One botanical, Star Anise clouded up immediately. The rest stayed clear. I experimented with Anise and Fennel as substitutes. Each remained clear with added sugar but Fennel was a better match for my recipe. As mentioned, I was not able to get the Baker's Sugar nut I was able to get a good sized sample of low color, metals and turbidity l

The Silica bit is interesting. I read that it's used sparingly in beer because it inhibits the head for the same reason that it inhibits floc. Next I'm running an experiment using Baker's sugar (per SCLabGuy) and borosilicate glass, 1 micron filter (per Foreshot). I'll report results.

This is good information. Thanks all. I'm also looking into terpenes/esters for their contribution. I've isolated one of my botanicals as the culprit of a haze I've been chasing. The botanicals haze immediately whereas what I'm discussing here develops in weeks/months. I'm focussed on sugar's contribution. Here's an article discussing the phenomena: https://www.eatortoss.com/single-post/2019/03/17/the-case-of-the-uninvited-wisp-in-the-honey-liqueur Here's a peer-reviewed paper that goes deep: https://www.semanticscholar.org/paper/Sugarcane-cells-as-origin-of-acid-beverag

I'm looking for the tradeoffs between the various forms of sugar in liqueur production. Sucrose vs. dextrose vs. invert vs high-fructose corn syrup vs ... Does one or the other - Contribute to clarity more/less? - Crystalize? - Interact with botanical extracts to form haze or particulate or condensate? I'm developing liqueurs and using white sugar and making my own syrup for development. I'm getting snot, sediment and haze. I filter extracts down to 2 micron. I'm being systematic exploring combinations of sugar concentration, ABV and botanicals concentra

I DM'ed you regarding the Lenticular filters. Let's talk. Thanks for the info.

Any filter vendor recommendations? I'm starting a distillery and am looking to establish a relationship with a manufacturer/distributor. I need first to figure out what my needs are and then buy the right gear. I've tried contacting Ertel Alsop but was surprised that after a few tries I have not been able to get them to respond to me. What other vendors are good? Thanks in advance for any help you can offer.

Thank you SCD. Does anyone have particularly good experience with any flavoring/coloring houses?

I'm looking for techniques for the use of Carmine and Cochineal coloring in spirits. I find a lot of discussion about the fact that cochineal is used and I find carmine products for beverage industry in general but nothing on HOW to use it to color alcoholic beverages. My application is Amari. What form of Carmine is appropriate? How is it introduced in the process? Added to the maceration? Distillate? Syrup? Dilution water?

Touching this in hopes that someone will chime in.

Where's the column? Steam?