RE: [Distillers] haze in the finnished product
- Do not use mineral water to dilute. Mineral water (hence the name) contains
minerals, which can't stay in solution when the alcohol is mixed with water.
They will form the haze. Use either boiled tapwater or better: distilled
water. Boiling tapwater will reduce chlorine and calcium, distilled water
does contain only H2O.
> -----Original Message-----
> From: tmuscat27 [mailto:tmuscat27@...]
> Sent: dinsdag 28 oktober 2003 23:13
> To: Distillers@yahoogroups.com
> Subject: [Distillers] haze in the finnished product
> I would like someone to give an idea how to get rid of this problem.
> After distillation,I add charred oak wood that was previously used to
> age wine. I remove the outer layer of the wood and then char it and
> add it to the marc.( grappa )
> The marc turns out a very beautifull brown colour however, as soon as
> I add store baught mineral water I get this awful spidery haze almost
> overnight. It is hard to filter by using cotton and very annoying.
> I would appreciate any input or answers.
> Thank you all tm/canada
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