A while back there was a posting on Blackberry Eau de vie and strange crystals appearing on
dilution with sparkling mineral water,
I had hunch that this might be similar to the way capsacin behaves - it's purified by soaking
chillis in organic solvent, then blasting CO2 through the solution. the capsacin forms a
complex with CO2 and drops out of solution.
I've tried diluting a couple of Eau de vies( apple and rowanberry ) to 40% with carbonated and
non carbonated water - both of them produced crystals with carbonated water but not with
still water ( the rowan produced by far the most ), aerate the cloudy mixture well and the
crystals redissolve - eventualy.
Looks like it's something in the ester or aromatics line dropping out of solution. I might try
collecting a load of the crystals and see what sort of flavour they come out with,
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