Allotment Gardening Advice Help Chat

Eating and Drinking => Homebrew => Topic started by: Kleftiwallah on November 21, 2019, 21:21

Title: Sloe ging & Apricot brandy
Post by: Kleftiwallah on November 21, 2019, 21:21

Good evening everyone, does anyone out there have any idea why my sloe gin and apricot brandy is taking so long to clear?  I'm not talking weeks or months, I'm taking YEARS!

Anyone out there know how to make a centifuge? ? ?

Cheers,  Tony. :tongue2:

Title: Re: Sloe ging & Apricot brandy
Post by: New shoot on November 22, 2019, 11:34

It could be pectin haze.  You can get that in home-brew wine.

You can buy pectin enzyme to add to wine when it is fermenting, but I've never tried it on infused spirits,  It is cheap to buy so might be worth a go.

Title: Re: Sloe ging & Apricot brandy
Post by: grinling on December 06, 2019, 21:08

could you give finings a try?

Title: Re: Sloe ging & Apricot brandy
Post by: Auntiemogs on April 12, 2020, 15:31

Just in case it's useful....  Yesterday I finally got around to decanting last year's apricot brandy, which was very murky!  I added some pectolase (around a quarter of a teaspoon/litre dissolved in a bit of water) and already the sediment is sinking down to the bottom...