by scythe » Wed Nov 30, 2016 4:58 am
Yeah louche is caused by too much/many (if you CAN have too much) oils dissolved in the spirit, diluting down can cause it to louche (go cloudy).
Think lemoncello.
This is just the ethanol bonding with the water molecule and the oils have to go somewhere so they precipitate out into solution but are still kind of dissolved.
Which is why it does not form a separate layer and stays cloudy.
More water used to dilute will "precipitate" more oils.
The jelly-fish are protiens, again they usually form on dilution, generally under 40%, alot of commercial spirits do it as well.
We just dont generally notice because they are usually mixed with a soft drink amd this obscures it.
You can get rid of them by chill filtering, not that they will hurt you but who wants chunkey bits in their drink.