from the old message boards:
cartouche
(journeyman)
08/10/04 02:44 PM
subject: Diluting
I just read in a very old book in italian that in order to avoid opacity (cloudiness) both the alcohol to be diluted and the water need to be at ~72 deg. F.
C.
Yttrium
(member)
08/11/04 05:40 AM
Re: Diluting [re: cartouche]
It depends if your product has been cold filtered. You can buy unfiltered scotch that will turn cloudy if you add cold water to it.
Talisker
(newbie)
08/11/04 08:39 AM
Re: Diluting [re: Yttrium]
What is special about cold filtering?
Fourway
(addict)
08/11/04 09:01 AM
Re: Diluting [re: Talisker]
chill filtering causes oils to solidify and get caught in the filter.
Gin was mother's milk to her. - George Bernard Shaw
cartouche
(journeyman)
08/11/04 09:19 AM
Re: Diluting [re: Fourway]
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It depends if your product has been cold filtered. You can buy unfiltered scotch that will turn cloudy if you add cold water to it.
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Yes but will it turn cloudy if both, the scotch and the water are at 72 deg. ?
C
Fourway
(addict)
08/12/04 08:04 AM
Re: Diluting [re: cartouche]
Unfiltered single barrel cask strength scotch starts at around $80 a bottle here and goes up steeply from there. Only one out of ten of them louche when mixed.
Never occurred to me to muck around with water temp.
Gin was mother's milk to her. - George Bernard Shaw
diluting and cold filtering
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