Re: What happened????
- --- In Distillers@yahoogroups.com, "woof117" <woof117@y...> wrote:
> I took crystal clear distilled sugar wash 170 proof. Cut it to 80There are two sources of cloudiness when you cut clear high-proof
> proof with crystal clear water and the finished product came out
> cloudy to the point where I can't see through the bottle. Tastes
> OK but what the hell went wrong?
alcohol. It's either mineral (mostly calcium) in the water, or
Fatty Acids in the alcohol.
There's a simple test you can do to determine the source. Take some
of your uncut 170 proof and refrigerate it. If it goes hazy, you
have Fatty Acids. If it stays clear, then your cutting water is
responsible, and you should use a distilled water.
Haze is very common in whiskies and spirits not distilled to high
purity. It's Fatty Acids, one of the congeners which is the group
of elements in the Whisky that give the actual flavor to it. They
include aldehydes, esters, fatty acids, oils and phenols. Congeners
are also partly (besides a shortage of water) responsible for
In higher ABV's (like your 170 proof), the spirit is able to keep
these Fatty Acids dissolved (remember spirit is a good solvent). But
if the spirit is diluted with water, or chilled, these Fatty Acids
will clump together, making it 'cloudy' and 'hazy'.
To prevent this from happening companies chill the Whisky to about
2degC, and then filter it to remove the Fatty Acids.
People more into Single Malt Whisky prefer un-chill filtered
Whiskies, as they believe certain characteristics are being filtered
away with the fatty acids.
FWIW, my homebrew whisky has a slight haze which I prefer to leave
in, as I've tried it filtered and it lacks body. But that's just my