What to use for filtering?

[Red Rum]

This may go hand in hand with my previous post but it's an issue that I came across today.

After making a batch of clear rum and having decent clarity, I boiled up some "Mash Rookie's Daughter" spiced essence. Great flavor, beautiful dark brown color but cloudy as all hell.

What can I use to filter this batch while still keeping that flavor and color?

I put this one through a coffee filter but it just got clogged, and after some struggle it still wasn't crystal clear as desired.

Blowing up the board today so I appreciate the help.

[ipee7ABV]

freeze it and filter it frozen through a coffe filter. it may take several. or use a metal strainer then filter

[Dnderhead]

next time use whole spice.

[bellybuster]

I just went thru this issue with a banana maceration. My solution was to filter thru Tshirt material about 1/2 quart per patch of material, then thru coffee filter. worked well

[Red Rum]

@belly that's what I'm thinking too...going to take some time.

what do you all think about making these "spice essence" from extracts? I was thinking about ordering some caramel extract, blend that with some vanilla and cinnamon extract. steep it in the full cloves and allspice berries then a touch of orange extract. Do you think it would yield a more clear spirit?

[HolyBear]

Water...

[zaph1]

Water...

Yep. I'm still a beginner, but water would make the most sense. How many times did you run it through the still?

[RumRunR]

May or may not help. I diluted some rum with natural spring water and it was extremely cloudy and I was even more upset. Just experimenting I poured it in my britta water filter picture, it cleared up and I was pleasantly surprised.

[Red Rum]

Help the rookie out here, water?

I ran a stripping and then ran again at a spirit run. Diluted the spirit run to around 25%. Going into the flavoring my spirit was as clear as I can get it (see other post on cloudy spirit) but I could read through it so I was happy.

I am concerned on filtering after I've added my "essence" to make a spiced rum. I understand it is concentrated brown sugar and spices so thats going to cloud things up. But how do I get the taste and color to stay yet get all of the suspended crap out.

freezing did help, it solidified all of the particulate, but its still clogging the coffee filters. I think I'm losing more rum to the filters/spilling than I'm drinking at this point.

I know the pros must have some sort of secret, or maybe even winemakers.

[ipee7ABV]

May or may not help. I diluted some rum with natural spring water and it was extremely cloudy and I was even more upset. Just experimenting I poured it in my britta water filter picture, it cleared up and I was pleasantly surprised.

the plastic water picture?

[RumRunR]

May or may not help. I diluted some rum with natural spring water and it was extremely cloudy and I was even more upset. Just experimenting I poured it in my britta water filter picture, it cleared up and I was pleasantly surprised.

the plastic water picture?

Yea..