Comments on: Boozehound Alert: Agar Alcohol Clarification Plus Some Thoughts. http://www.cookingissues.com/2009/07/14/boozehound-alert-agar-alcohol-clarification-plus-some-thoughts/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2009/07/14/boozehound-alert-agar-alcohol-clarification-plus-some-thoughts/#comment-96269 Mon, 19 Sep 2011 19:09:17 +0000 http://www.cookingissues.com/?p=1457#comment-96269 Thanks for the kind words.

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By: Scyrene http://www.cookingissues.com/2009/07/14/boozehound-alert-agar-alcohol-clarification-plus-some-thoughts/#comment-88552 Fri, 09 Sep 2011 20:21:29 +0000 http://www.cookingissues.com/?p=1457#comment-88552 Hey, I did this a while back – it solved a problem I’d been having where champagne cocktails made with home-puréed or -juiced fruit frothed over the glass and looked awful. All the bits were acting as nucleation points for the carbon dioxide and ruining it! Unfortunately, no cocktail book I’ve ever seen has ever mentioned this. Your method allows perfectly clear juiced and syrups that don’t cause any extra frothing. Hooray (and thanks)!

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By: davearnold http://www.cookingissues.com/2009/07/14/boozehound-alert-agar-alcohol-clarification-plus-some-thoughts/#comment-15706 Thu, 24 Feb 2011 00:54:09 +0000 http://www.cookingissues.com/?p=1457#comment-15706 Howdy Seb,
Yes. Clarification doesn’t remove small color particles, only those particles which make the drink cloudy. As you noted, it will also strip out some flavor. I don’t think anthocyanins can be charcoal filtered out either but I’m not sure.

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By: Seb http://www.cookingissues.com/2009/07/14/boozehound-alert-agar-alcohol-clarification-plus-some-thoughts/#comment-14679 Sat, 05 Feb 2011 23:01:22 +0000 http://www.cookingissues.com/?p=1457#comment-14679 Just tried it with red wine… I needed some more Agar, and unfortunately when compared to untreated wine in an identical glass, the color was exactly the same! but not the taste…

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By: Dave A http://www.cookingissues.com/2009/07/14/boozehound-alert-agar-alcohol-clarification-plus-some-thoughts/#comment-2255 Wed, 17 Feb 2010 14:07:53 +0000 http://www.cookingissues.com/?p=1457#comment-2255 Hey Rupert,
It depends on the flavor. Fresh herbs don’t last long –even in alcohol (unless the proof is really high, in which case this method won’t work). More stable flavors last a lot longer. Do you have anything in particular in mind?

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By: Rupert http://www.cookingissues.com/2009/07/14/boozehound-alert-agar-alcohol-clarification-plus-some-thoughts/#comment-2254 Wed, 17 Feb 2010 03:21:12 +0000 http://www.cookingissues.com/?p=1457#comment-2254 hey dave,

curious on how long the flavor lasts in this method? i know the alcohol will act as a preservative and prevent spoilage, but does the flavor remain for a relatively long time, or is it fairly short-lived?. thanks

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By: Dave A http://www.cookingissues.com/2009/07/14/boozehound-alert-agar-alcohol-clarification-plus-some-thoughts/#comment-2253 Sat, 13 Feb 2010 03:09:41 +0000 http://www.cookingissues.com/?p=1457#comment-2253 Hi Adam,
No, this technique won’t remove the color from bourbon (might make it a bit lighter but not much). It is more for mixing products with liquor, like nuts, etc, and clarifying the whole shebang.

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By: Adam Brewer http://www.cookingissues.com/2009/07/14/boozehound-alert-agar-alcohol-clarification-plus-some-thoughts/#comment-2252 Wed, 10 Feb 2010 09:32:45 +0000 http://www.cookingissues.com/?p=1457#comment-2252 Hey Dave A.
From the title of the post I was actually a little confused and thus leads me to my question… Can you use the agar method to take a dark spirit (burbon, rum, scotch, cognac etc) and remove the color from this with out effecting the taste and aroma?

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By: Dave A http://www.cookingissues.com/2009/07/14/boozehound-alert-agar-alcohol-clarification-plus-some-thoughts/#comment-2251 Mon, 16 Nov 2009 21:12:23 +0000 http://www.cookingissues.com/?p=1457#comment-2251 Howdy John,
It doesn’t taste the same and lowers the alcohol proof.

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By: John Davis http://www.cookingissues.com/2009/07/14/boozehound-alert-agar-alcohol-clarification-plus-some-thoughts/#comment-2250 Mon, 16 Nov 2009 05:36:28 +0000 http://www.cookingissues.com/?p=1457#comment-2250 Why do you clarify the alcohol? Why not just clarify the puree and mix alcohol to taste?

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