Possible answer. You filter, then cut with distilled water and then
have to filter again..
I would leave all the filtering until you want to bottle.
Also if you use a wine filter like a buon vino as the final step it
will come out sparklingly clear.
At 09:22 AM 9/18/2006, you wrote:
>I toss a handful of 'stuff' (apricots, peppercorns, clove,etc) in a gallon
>jar of 60%abv. Then I add a couple pieces of charred oak (approx. 3/4" x 1
>1/2" x 2 1/2") and let it soak as long as I can keep my hands off. ;-) Then
>I run it through a couple of coffee filters, cut to 40%abv w/distilled
>water, and bottle. Even though it looks clear when bottled, in a week there
>is sediment at the bottom of the bottle. If I filter again, the booze will
>remain crystal clear - no further problem.