Gin filtration

[birgirms]

Hey gang.

Are you filtering your gin prior to bottling? Or do you feel that takes away too much of the flavour?

Cheers!

[fizzix]

Definitely NOT carbon filtering. Too much a flavor killer.
I have a fine mesh (or you can use a coffee filter) to filter the botanicals/particles out.

[Expat]

Why would you need to filter your gin?

Assuming you started with a clean neutral, there should be nothing you'd want to remove. If you're getting louching, add more neutral at bottling proof until it clears.

[Saltbush Bill]

How the hell are you guys making your gin that you need to filter it.?

[fizzix]

How the hell are you guys making your gin that you need to filter it.?

Odin's Gin. The botanicals go right into the neutral for 2 weeks maceration.

[Expat]

Depending on your setup and recipe you may not even need to strain the botanical before running them.

"...Prior to bottling" would suggest that it's already been run; The final gin distillate should require no filtering.

[bitter]

If you gin is cloudy at 40% take some neutral and up the % I normally do 43% for gin.. but 46% for most other bottling so will go upto there.

If a lot of the oil come over things can be cloudy. Just up the % a little till it goes away. Its a good thing that means you go the flavor your after.

B

[Saltbush Bill]

Time will also clear cloudiness.

[Fiddleford]

Time will also clear cloudiness.

Wish I knew that 2 years ago, I made a gin and had to keep it a 60% strength so it wouldn't cloud up

[Kareltje]

After macerating I sieve the botanicals. Put part of them in tea eggs in the boiler and part in the ginbox.
After distilling I just store the gin at 80 or 85 %ABV and dilute to 43 %. I do not mind louching, as I consider it a sign of enough taste.