sediment after dilution

[Canuckwoods]

I had diluted down about 5 gallons of HBB after aging and bottled it. I did run it through coffee filters during the process but now after sitting, there is a very fine sediment on the bottom of the bottle much like bottle-conditioned beer but much finer. No there was no plastic during any process. The bottles are currently stored at about 45*f.
Two questions what is the sediment and how do I keep it from happening again as I have to filter again when going to drink it, it is a pain and it is so fine that any movement stills it up.

[Bradster68]

How's it tastes? If it's that miniscule I would worry about it. Coffee filters are a pain,they usually get everything out.were the bottles clean,if not you may have loosened some dry sediment that was previously in there. If the bottles are dark it's not hard to miss a tiny amount. I'm sure someone else will have an opinion.

[zed255]

I used to get a fine sediment when I used municipal water or well water. I have not had further issues when using distilled water. I suspect mineral precipitation and it is so fine coffee filters don't catch it very well. I generally let time and gravity do the job and carefully decant the clear.

[Canuckwoods]

It tastes fine and I did use town water but it is filtered.

[still_stirrin]

I’ve had light oils cloud through coffee filtering, especially when tempered below 40-42%ABV. Keeping the bottle proof at 45%ABV has solved the purely aesthetic concern. Of note, the oils are often present in bourbon recipes with more than 50% corn in the recipe when the corn is fresh from the field (after harvest). Refrigerating the (filtered) spirit may also show a light cloudy haze in some cases.

But, as zed suggested, you could have mineral sedimenting in the bottle as well. However, I would believe crystalized minerals could be filtered through appropriate filter paper.
ss

p.s. - The saying here goes like this, “filter it through your liver”. Likely the sediment is a “flavor adjunct”.

[6 Row Joe]

Fusel oils will settle to the bottom when the alcohol is diluted. Especially at low temps. If it goes away at 70° or so that's what you have.

[Canuckwoods]

i'll get a bottle and let it warm up.

[Canuckwoods]

Well I let a bottle sit for two day on the kitchen counter and that didn't help.

[Dancing4dan]

Well I let a bottle sit for two day on the kitchen counter and that didn't help.

Do that here and the bottle is empty!

[still_stirrin]

Well I let a bottle sit for two day on the kitchen counter and that didn't help.

Do that here and the bottle is empty!

Salute!!

[EricTheRed]

Well I let a bottle sit for two day on the kitchen counter and that didn't help.

Do that here and the bottle is empty!

Ditto!

[6 Row Joe]

Non chill filtered commercial whiskey is where it's at.

[Canuckwoods]

At this point, I'm thinking of deploying the felt filter I used to use for maple syrup when I had a boiler and just refiltering the whole lot again and re-bottling.

[StillerBoy]

Rack it off the sediment first, then filter the what's left and do it slow..

Mars