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November 10, 2008


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When I have to filter something that fine, I either line a funnel with a few layers of cheesecloth, or use a coffee filter.

Yeah, I first did the cheesecloth method -- a funnel's a good idea; I just wrapped the top of a jar with cheesecloth and poured through it -- and then tried the coffee filters. The filters take FOREVER, though. (Some bitters geeks use Buchner funnels, but that's a little more involved than I want to get right now.)

When it comes to filtering, Jamie Boudreau actually recommends the use of something like a Brita Filter. I have yet to make my own bitters so I claim that this has worked for me, but Jamie's supposed to be some sort of expert or something. ;-)

I've seen his recommendations for the Brita, but I can't help but wonder:the stuff changes the flavor of water and smooths out cheap vodka's burn; why wouldn't this appreciably change the flavor of the bitters or whatever you're filtering through it?

At Tales this past year Jamie brought up a good point about potentially losing flavor:

Jack Daniels runs its whiskey through something like a quarter mile of charcoal filter before bottling.

It may strip some of the harsher elements out, but the flavor should remain. I'm going to experiment with this with my next batch of bitters since I've acquired an extra Brita pitcher.

Let me know how it works out!

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