cloudy blackberry whisky

[northumbrian]

just asking if there is anything I can do to un-cloud the bottled whisky ?

cheers Andrew.

 

[bob_the_baker]

Just give it time, it should settle out. Then decant very carefully

 

[cranmere]

Sometimes it's because the alcohol has dissolved and extracted pectin from the fruit. If it doesn't settle out that's probably what it is. It doesn't do any harm, it might thicken the liquid slightly. In wine you can use pectolase enzyme (available from homebrew shops) which literally digests the pectin and breaks it down but I don't think it works in higher alcoholic concentration.

 

[TallMikeM]

drink it, the cloudiness will be gone in no time.

 

[SCOMAN]

I throw my sloe gin through a coffee filter and it's lovely and clear.

 

[John Fenna]

Strain it through parachute silk.

 

[northumbrian]

ive just got a hold of some muslin from my mam , strain it through a doubled piece and the rebottle it ?

 

[Monikieman]

If it settles pour slowly.

I use a funnel and a square of kitchen paper. If really cloudy replace the paper each time the funnel empties.

I usually do the funnel over an empty bottle and keep the filtered stuff together incase of a disaster and it all get contaminated again.

Works a treat with respberry vodka etc.

 

[northumbrian]

thank you all for your replies .

cheers Andrew.

 

[Mike313]

I'm late with this comment but here goes. If a light sediment has settled in the bottle of the demijohn, the best way to get the clear wine out is by siphoning it out carefully. You can get a siphon tube with a little gadget attachment that you lower to the bottom of the demijohn and this helps you siphon the clear wine out without disturbing the sediment. Have a look at this:
http://www.amazon.co.uk/Home-Brew-Wine-Making-Balliihoo®/dp/B001PYWO9A
HTH.