Hi all! I've not been around for a long while but thought I'd pop back as you guys are likely to be my best source of answers, if you don't mind me asking. I've made a number of infused gins and vodkas using my sous vide and was wondering what the longevity on them is likely to be. Most of the ones I've made have been drunk very quickly but I have a friend that keeps stocks of different flavoured alcohols for cocktails so I was wondering if anyone knew how long they would last? Usually I make them with fresh fruit infused at 57 degrees Celsius for a couple of hours. Also I'd like to somehow filter them to get rid of the haziness and get them nice and clear if I can, does anyone have any recommendations? Usually the sediment will settle out in a few days but I'm impatient I've tried coffee filters and they get out the bigger stuff (tiny bits of microplaned zest) but not the "haze", if you know what I mean. I've heard of using a Buchner (?) filter but haven't tried that yet. Would something like a 100 or smaller micron filter work without loosing any flavour? Any other recommendations?
Thank you