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Good Filtration System for Fresh Fruit Liquor


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We have a customer who produces liquor from whole fruits and are looking for a filtering option. They steep the fruit together with sugar in a neutral spirit so after about 12 weeks it can get more like a mush (especially the berries). Since we at Cru Systems specialize in bottling equipment, I was hoping somebody might have some leads on pressing / filtering options (companies, equipment, etc.).

Thanks!

 

Debbie

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depending on length of extraction and type of fruit you may need a myriad of different options. Also size and scale.

 

Presses, centrifuges, separatory funnels, jet filter, fritted discs, cartridge filters, etc. etc. etc. all come to mind. Cheers.

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Thanks so much for the response. I will pass everything along. As you can see, we specialize in bottling and not filtering! Thank you again!

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You are so right! I continue to try and educate myself daily, which is why I'm so thankful for folks in the industry and the ADI Forum. The cold pressing of berries is new to me. I definitely appreciate your feedback!

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On 11/20/2021 at 1:13 AM, Debbie McGarvey said:

We have a customer who produces liquor from whole fruits and are looking for a filtering option.

Depends on your volume (production of fruit infusions per day, per week, per month).
The purest option (the purest product) is to carry out distillation under high vacuum (-92 ...- 98 kPa) at room temperature (20 ... 25 Celsius). In this case, all fruit particles will remain in the tank, the output will be pure alcohol + ethers (odors) and the complete absence of fusel (heavy) oils.
All other options are options for mechanical cleaning: filters, centrifugation, etc.
 
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Thank you for taking the time to reply, Alex. We specialize in bottling equipment but haven't had this question before from somebody using fresh fruit. We always are working to learn more so please know that we appreciate your assistance! I will forward your notes over to our customer.

Much appreciated,

~Debbie

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