SwellSpirits

Fixed the issue. Yup, the water here was too hard. Used a better filtered water and the issue is gone. Huzzah!

Hey,

I am having a similar problem. My gin (which I proofed down with carbon filtered water) has a slight precipitate forming on the inside of the bottle. A microscopically thin layer of white film. Almost not visible to the naked eye unless you closely inspect the bottle.

Has anyone else had an issue like that?

Opps,

Sorry about the multi-post! The page kept going to an error page so I did not realize it was actually posting. Trying to figure out how to delete the other two.

I was curious if anyone has used non-RO water to proof their gin and if that has had any set-backs. e.g. chill haze or louching.

On small test batches I have been using just filtered water with no issues, but perhaps once I get up to 1000 liters per batch I might run into something different.

Any advice on this would be great.

I was curious if anyone has used non-RO water to proof their gin and if that has had any set-backs. e.g. chill haze or louching.

On small test batches I have been using just filtered water with no issues, but perhaps once I get up to 1000 liters per batch I might run into something different.

Any advice on this would be great.

How about adding rice hulls? This would allow you to lauter/sparge through the grain bed. I know it works for rye when making roggenbier. I assume it would work for corn mashes too.

Enolmaster

Vs.

MEP

Anyone have any arguments for going with either? Or are the functionally similar? Other options?