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Earthiness in potato vodka


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I am trying to help out a friend here.

I believe that potato vodka should have a slight hint of potato earthiness but there is too much.

Anyone had experience with where this might be able to be reduced?

Cooking, enzymes, ferment temperature, pH, spirit cuts???




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Thanks Stumpy.

I assume you mean filtering your production water and removing the bacteria that produce the geosim ie. Actinobacteria 

or is it an RO filter that pulls out almost everything?


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