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Milk Punch: The Topic


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31 replies to this topic

#31 Danne

Danne
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Posted 14 December 2013 - 11:23 AM

The Cognac I use is at 40%. Don't think it's possible to get stronger than that here in Sweden.

I'm pressing the juice fresh, but I don't strain it until I strain the milk solids.

I don't think it's from the lemonoils but some milk particles that I can't strain. 

Sure I can go through the long way and use agar agar but I shouldn't be needing to do that. 



#32 Danne

Danne
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Posted 18 December 2013 - 06:49 PM

Ok I let my Punch stand for a couple of days, there where almost no sediment. So I went to my local brewshop an bought some Isinglass, now it's crystal clear.

It's very frustrating that I can't get the Punch clear by it self. If anyone has some experience with this, pleas help me out.