Clarification

Hey everyone....
the magic of google brought me here via an old post on egg raft clarification...
I am totally clueless on clarification and have no idea how to go about it, I need to clarify a couple of things to produce a number of clear and then artifically coloured cocktails. Mainly lime juice and a sangrita mix (simalier to a bloody mary). I'v been reading up on egg raft clarification and also using agar. Whats going to be my best bet/method to clarify a bloody mary style mix, or at least the tomato juice if nothing else, and lime juice....thanks!

I am very interested in this as well. I was hoping to have something available for a cocktail party I am throwing in a couple of weeks, but I don't think I'll have a chance to play with this before then. I did see the guide below, and I've found agar at the Spice House.

Let us know if you end up having any success (or failures we can learn from!)

http://www.cookingissues.com/2010/07/20 ... echniques/

There are some finings used in brewing that might work as well or better than the agar used in the article linked above. The natural ones are either gelatin or isinglass, but putting horse hoofs or fish bladders in a juice just doesn't seem right (even if it settles out). There is an artificial fining made from some sort of plastic (I can't remember the name). I wonder if some of the bio-engineered enzymes might work, like Brewer's Clarex or Crystalzyme (made by DSM foods and sold by White labs). I read that these enzymes exhibit pectolytic properties in acidic juices, but work much faster than pectin. They are derived from black-mold which I find a little alarming, but are used by some commercial microbreweries and are certified for food use (and kosher). At least they are not genetically modified. Crystalzyme is a fungal enzyme engineered specifically for aiding in the clarification of acidic juices. I would do a little research first, but these enzymes sound interesting, maybe used in conjunction with a juice press.

http://whitelabs.com/enzymes/Crystalzyme.pdf

edit:above I stated that Crytalzyme is made by DSM, but it is actually made by Valley Research

d4v3 wrote:There is an artificial fining made from some sort of plastic (I can't remember the name).

Polyclar

nr706 wrote:

d4v3 wrote:There is an artificial fining made from some sort of plastic (I can't remember the name).

Polyclar

Thanks, I figured you would know. I was given some of this by a brewing buddy, because it is odorless and flavorless. I used it in a pale ale and it worked quite well. I had been using isinglass, but was worried about a fishy aroma (which turned out to emanate more from my imagination than the isinglass). I don't know whether it will work in juice, but it seems like it might be worth a try.