Problem With Citrus Emulsification

[BryanHelmich]

I recently macerated orange peels with the pith removed in 2 gallons of 95% ABV neutral spirits. After 3 weeks, I strained out the peels, added a gallon of water and distilled the resulting 3 gallons in a pot still. The first 1.5 gallons of spirit was 84% ABV and held a fantastic orange flavor. I want to cut the % ABV to about 45% so it is drinkable for the average person. However, when I drop the % ABV below 65%, the orange oil emulsifies and I loose the wonderful crystal clear quality of the product. Does anybody out there know how I can avoid this problem with my next batch or do I have to live with the "Ouzo effect".

[gonagin58]

The same thing happened to me. I macerated the zest of 4 oranges in a pint of 95 ABV for 10 days then strained it through a coffee filter it was crystal clear except for the orange color. When I cut it to 50 ABV it clouded instantly. When it sat for a while a thin layer of orange oil formed on top. Please repost if you figure this out, the stuff makes great screwdrivers, really intense orange flavor.

[rtalbigr]

What you have to do is gradually add small amounts of straight nuetral (#45%) until the oils reabsorb. Another approach is to store it at a higher ABV and dilute it in your glass for drinking, like you do with absinthe.

Big R

[BryanHelmich]

Thanks. At the time of my posting I had already done exactly what you recommended... raised the % ABV until the orange oil went back into solution. At 130 proof, it is pretty stout! I guess I will keep it stout and clear until mixing a drink. However, it sure would have been nice to be able to create an 80-90 proof product that was absolutely clear and maintained the intense orange flavor I was after.