Re: Suspension in brown spirits
Posted: Fri Feb 08, 2019 9:35 am
Agreed Sam, they shouldn't even be referred to as distilleries imo :angry-banghead:
https://aussiedistiller.com.au/
scythe wrote:My reason for 35% was to see if it was louching due to oils some how, if it got worse at lower %ABV then thats what it would be.
If it was still there at 45%ABV then it would be proteins.
35% + 45% = 40% overall when your done.
ed9362 wrote:i did a quick search and below came from a distillery in the USA
What’s that stuff in my whiskey!?
by Guy | posted in: Whiskey | 2
We get the occasional inquiry from people who have purchased a bottle of our whiskey (and other barrel aged spirits) and have found a hazy cloud floating or sunk in the bottom of the bottle (see video below). Don’t panic, what you’re seeing is flavor!
During the fermentation, distilling and oak maturation processes various phenols and esters are produced. These components make up a lot of the flavors we enjoy in whiskey. The large volume producers use chill filtering to remove the visible components. Why? because it makes the product look pretty, it is strictly for cosmetic reasons that they do this although it also takes away some flavor and mouth-feel from the product. Chill filtering in whiskey production has been a common practice for most of the last century although the big producers still occasionally release smaller batch products without chill filtering.
While we do filter out wood particles from the barrels, we do not employ chill filtering at Great Lakes Distillery. We want to provide our product to consumers with the maximum flavor of the whiskey as it came from the barrel. Don’t like how it looks in the bottle? Simply shake the bottle twice and these flavor components will be dispersed.
Sam. wrote:db1979 wrote:southern45 wrote:Not bad for a distillery who buy in ALL their wash from a big name brewery.......
:handgestures-thumbdown: much of the craft comes from fermentation, especially if it's all-grain. Maybe there needs to be different categories for these types of awards, one for distillers that also ferment, and one for those that don't.
No different to gin distilleries that buy in their nuetrel spirit....
Sam. wrote:Just googled your distillery fish, looks good.
I noticed your attached with a winery? Do you ferment your own grapes to make your product or do you take wine already produced to make nuetrel?