How To Fix Cloudy Spirits
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- Опубликовано: 26 июн 2024
- Why is your spirit cloudy and how do you fix it? It's actually pretty easy! This is a common issue, especially with gin.
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Хобби
I fix cloudy spirits by continuing to drink them until I can no longer notice that they are cloudy.
🤣
PSA: This approach doesn't work with bad milk.
It's called "loaching"
Ways I've fixed it in the past
Cloudy off the still (not puking)- dilute down to 40% with the warm from the still cooling water
If goes cloudy after dilution
Warm sealed bottles In hot- warm water until they clear
I thought I was the only one!
When I'm making gin, I toss the first few millimetres. It comes out cloudy. When it runs clear I keep the first 10% separate from the bulk of the run. The 90% is crystal clear when cut to 42% abv. The 10% always goes cloudy. No big deal. The problem with Jessie's solution is that if you warm it or add high proof alcohol to clear, as soon as you add ice or dilute it with tonic...it goes cloudy again.
I like the cloudiness, when you put a flashlight beneath it makes it look all shiny and majestic.
If you’re cold your spirits are cold. Bring them inside
Great video Jesse, thank you.
The challenge of diluting with more abv is loss of flavour, and increasing abv is not an option commercially. Chill filtering will also remove flavour as you ate basically drawing out those flavour compounds that are out of suspension and discarding them.
I think @ianmatthews137 makes a good point - a lot of the first parts of a Gin run are very oily and especially the juniper and citrus elements. Also, going too far into a run will bring out some oils that might cause cloudiness.
Some people swear by proofing down gradually, and this works best for me -proofing down with demineralised water slowly, over days (up to 20 days in some cases) rather than shocking the distillate all at once.
On a personal note, I want my gin crystal at fridge temperatures but I get a little proud if it clouds slightly at freezer temps, for those that do that!
Great vid - thanks Jesse for sharing your knowledge!
Excellent, video!! 🎉
Great timing for the video. I just had my first gin go cloudy. Thanks Mr Giggles!
Very helpful thanks!
great video!
Thanks, i had a rum go cloudy once, now I'm wiser.
Super cool!
Wow! Thank you, Jesse. I often make liqueurs from a whey wine base from my cheese making and very occasionally, when I reduce the alcohol from about 65% ABV to around 30 or 40 % the sweetened flavored spirit becomes cloudy. I had thought that the problem was with the added water (think absinthe) but had not understood that the actual problem was the dilution of the solvent and its ability to keep in solution the various fruit sugars. You cleared everything up (pun intended :-)
Great bottle to store some good gin in!
Thanks for this one, I made a whiskey with quite a high oat content, I must have restilled about 6 times just wouldn't stay clear once I added water, it never crossed my mind that it was to much water . We drank it in the end but very disappointing. Thanks for this video, wish I had it a year ago
Thanks...
If you drink enough all spirits are hazy. Of course so is your wife but that's a good thing.... sometimes.
Thanks for the video. This sometimes happens to my homemade gin when I dissolve final product with water too much (so now I just make the final gin slightly stronger). But I rarely drink it "as is". I thought "why even bother fixing cloudiness if it will be diluted with tonic anyway?" and stopped worrying.
Q: The haze comes from too much oils from the botanicals, and they will not dissolve, even at room temperature in some cases. The question is: Have you tried to reduce the amount of botanicals? It would be great to see a video on that. Thanks for all the good info you put out😀
Love it.
Thanks Jesse for the "nerdy"stuff. It keeps the wannabe 5kg sugar, tap water and bakers yeast, covid lock down, home distiller at bay, and really thinking how easy it is to f.. up! Really appreciate and enjoy your content man. Through you, and the other hairy faced men😉🥰 I'm able to make a distillate that's good for aging.👊💞
For me Scotch whisky and any other alcohol mist is a good thing. Thats the character of the alcohol. Thanks for the video
Years ago I used a pure, non colored, non scented tissue (the type you blow your nose with) into a qt jar of louched spirit overnight or 2. They’re essentially wood fibers. Pour the cleared spirit through a coffee filter after. It theoretically removes a slight amount of flavor(I couldn’t tell) but it was crystal clear.
Hi Jesse. I have had cloudy gin a few times, I fix it by running it though a carbon filter.
This is what ibe been waiting for!!a
have you tried filtering it through cotton balls? that is how i make my shine crystal clear from any dust or haze particles , just take a small piece of cosmetic cotton and shove it in the tip of a funnel and let the shine drip through slowly or you can always chill the shine in the freezer then run it through that cotton funnel but also add active charcoal in the funnel
Wow its like reading my mind. I did asked the question on one of the groups and must say got the same andswer. Some do recoment you use a fishtank airstone ons pump air into. Did you try this?
Hey Jesse!
I’ve been searching your channel for a Popcorn Whiskey recipe. If I have a lot of freshly popped popcorn cooked in butter, can we make a tasty whiskey? Just asking. Love the channel.
I had our star anise spirit go cloudy that I made while it was sitting in my shed. all due to temp dropping.
Jissy*, do you have any suggestions for clearing up iced tea which has gone cloudy? (non-alcoholic) Thanks for your informative content. (*I am spelling your name phonetically with the way you pronounce it. I apologize if it is incorrect.)
As an American, I appreciate you adding the Fahrenheit temperature on the screen 😂😂! Now I don't have to ask Google lol.
As an Australian I have never seen an American content provider reciprocate.
@@vtbn53 Not every American is a dickhead 😂
My gin usually gets cloudy unless I cut back on the herbs. I can always dilute it but that does ofcourse dilute the flavour too so I'll only do that I'f I'm giving a bottle to a friend who'll shy away from something that looks different than the store bought stuff.
Is this the same process in operation as adding water to Pernod?
I wonder if there are degrees of chill filtration (such as different graining of the filters). Can something be "lightly chill filtered?" Sometimes I have a chill filtered scotch at 40% or 43% ABV that I honestly wouldn't have been able to tell. The viscosity will be high and the flavor and weight will be full bodied. Is glycerol removed even though it isn't a fatty acid? These are some things I've been thinking about lately, especially since I tend to gatekeep un-chillfiltered whisky in ways I'm not proud of.
How do Distilleries stop their products from going cloudy on the shelf?.
can you do this warm-up thing to those hideous hazy IPAs?
@Still it
Can you save me the bother and run a mars bars mash...im curious if it would make a good rum.
I had one spirit go cloudy due to an unnoticed puke...it had individual "floatys" along with the cloudiness...it looks like if it is a disillusionment issue, I assume it probably will not have "floatys"
Interesting, I was wrong by 180 degrees. I was thinking of how to clarify beer.
other simple method; finish diluting then place the hydrosol in the refrigerator, after resting and filtering (with charcoal or without).
Hi sir
I am a new distiller I'm trying last 3 months for distil and i am not successful can any of you please help me
i usually just drink it anyway, but it bugs me. It usually happens after I proof it down to 40%, then th next day, cloudy...SOOOO....I'll try making it stonger.
Micro puke is why thumpers are great even if your not trying to add flavor
I’d go for cloudy with more flavor, but…. If I had company coming over, and I knew that they wouldn’t know much about making spirits, yes I’d clear it up. Unless of course someone asked how I made it.
On a bit of a sidenote but still dealing with solubility, sugar is not ethanol soluble. I tried to dissolve hard candies into an uncut spirit a few years back to add some flavor, but the candy just sat there and didn't even discolor the alcohol. I had to add water before the candy would start dissolving.
That’s why they say flavor is in the water. High proof is usually not very flavorful.
@@timchapman6702 Depends on the type of flavour. Oils won't dissolve in water (duh!) and many of the super distinct flavours in botanicals are oils.
Let’s be fair. It’s only not commercially acceptable due to marketing guys not yet tapped into it.
Wouldn’t take much for a clever one to market it with comparison of cloudy = bursting with flavour, clear = lacking flavour.
Everyone knows cloudy lemonade tastes more lemon than clear.
Maybe that’s why Brewdog the hip and trendy Scottish brewery. Did a cloudy lemon gin for their distillery arm Lonewolf.
Alternatively add shimmer powder. The ladies love a swirling shimmer spirit 😂😏
A drop of gold food colouring and charge an extra 50 dollars for it.
My liver filters it clear
I zhink the cloudiness should be more common in high class spirits. Thats like the car brands removing the excaust and the sound from their car
Looks like a ghosts pee😂 I think I just named it ghost pee
Jessy distilling tips 100%.. Jessy fashion tips questionable... 100% relaxing agree.. non slob looking... well let's say politely ZZ TOP dress class he is not..... hahaha
Stop drinking your tails!!!!
So say you had a thumper or a doubler you think the steam could push all the way into the worm? Say maybe super cold water in the worm could casue it as well?
This was a great video. I knew all these things but what a great resource for folks that don't. Great job on the demonstrations too, Cheers!