bernardsmith
Well-Known Member
A few weeks ago I produced some spirits from whey wine. The wine was about 12% and the distillate was about 800 ml at about 68% ABV (136 p) . I macerated star anise in this for about a month to six weeks and yesterday, I strained the spices and collected the spirit. To this I added 1 cup of sugar dissolved in spring water to make 1 liter to bring the ABV down to about 30% and to sweeten this to make it an arak-like liqueur. As I add the syrup the clear bright brown liquid becomes a cloudy yellow. Tastes fine, but what would make this become almost opaque? Any thoughts? Thanks.