Why does my gin go cloudy? | Smidgin (2024)

FAQs

Why does my gin go cloudy? | Smidgin? ›

When the gin is very cold the natural oils from the citrus and the juniper become heavier and clot together making the gin look cloudy.

Cold temperatures enhance the solubility of certain compounds in alcohol, but when the temperature drops, these compounds can precipitate out more readily upon dilution with water. This is why some gins might appear clear at room temperature but turn cloudy when chilled or mixed with cold water.

Traditionally, a cloudy gin was seen as something undesirable, but we embrace the cloudy appearance of our Cotswolds Cloudy G&T as a clear sign of a high-quality, flavour-rich gin.

The spirit's hazy or cloudy appearance is caused by the small particles that are formed. 'Chill haze' is the name for this phenomenon. Even though chill haze does not impact flavor, taste or overall product safety, consumers still expect a visually clear drink.

When the gin is very cold the natural oils from the citrus and the juniper become heavier and clot together making the gin look cloudy. Chill-filtering strips these natural essential oils out of the gin and makes it crystal clear.

The usual carbon filtering process will in most cases remove the cloudiness, but as the cloudiness often stems from your wash coming through with the spirit, the sure way is to redistill the cloudy spirit. Simply pour the spirit back into your still, top up to the usual height with tap water, then run as per normal.

Fine Strainers: These can remove larger particles from a liquid. Coffee filters are also helpful for finer particles. Cheesecloth: A versatile tool that captures medium-sized particles. Superbag or Nut Milk Bag: These fine-mesh bags can filter out even smaller particles.

On a scale of 0 to 100, the influence of water on the final taste of a gin is just above zero. The water should have no influence on the spirit other than to reduce the strength to drinkable levels. There is one exception, which is the water used to prepare the initial brew for distilling.

Gin doesn't go off, but oxidation can affect its flavour over time. Keep your gin in either a dry, cool and dark place, or the fridge/freezer. Decant half-drunk bottles of gin into smaller airtight containers to slow down the oxidation process.

Once your gin bottle is open, the oxidisation process starts. Basically, the gin's flavour will change (and get slightly worse) very gradually over time. It's preferable to use up an opened bottle of gin within a year. Although it won't go off, after a year or more opened gin won't taste particularly nice.

Is a glass of gin a day bad for you? ›

The Bottom Line. To be clear, gin isn't a miracle food, and any alcohol should be consumed in moderation—two drinks or less per day for men and one drink or less per day for women, per the Centers for Disease Control and Prevention (CDC).

This is due to the spirit containing components that are not soluble in water (mainly from the use of fennel and star anise) and the hydration causes them to drop out of solution and turn the drink cloudy - known as the louche.

Once in a while you get a glass of water that looks cloudy; maybe milky is a better term. After a few seconds it miraculously clears up! The cloudiness is due to tiny air bubbles in the water. Like any bubbles, the air rises to the top of the water and goes into the air, clearing up the water.

Its “effect” happens because the anise extract used to flavor it is soluble in alcohol but not in water. So, when water is added to ouzo or other anise-flavored liquors, such as absinthe, the extract precipitates into tiny, light-scattering droplets that make the drink take on a murky, opaque appearance.

Quality gin should be clear and free from any sediment or particles. If you notice any cloudiness or floating particles in the bottle, this could be a sign that the gin has been contaminated.

Cold-pressed coffee complements gin particularly well. Because coffee has an overpowering flavour, it can neutralise some of the flavours in gin.