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infusing in cheese cloth?
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Hi all!
I recently made an amaro that came out great but I found it very hard to get rid of the suspension and residue from the dried herbs even by filtering through a coffee filter. So I was wondering whether wrapping everything in cheese cloth and then infuse would work. My main concern is that I would be using 95 ABV alcohol and I'm afraid it may somehow corrode/eat through the cloth. Is it a thing that could happen? Or am I safe? And would using this method call for longer infusion?
Cheers!
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