In organic and biochemistry, we learn about something called an "Isoelectric Point" which simply put, refers to the phase change that happens when the pH of a solution passes a point whereupon the constituent chemicals are either affected or no longer affected by the presence of protons (e.g., Hydrogen atoms), resulting in an alteration to their makeup in the solution. This is very typically demonstrated by the addition of an acid (protons) like lemon or lime juice, to an isotonic solution of particles, like milk (whereupon, the Isoelectric point induced phase change causes the casein molecules to attract together and form "globs". This principal has been understood by aspiring biochemical engineers for hundreds of years, and was exploited by some of the founding fathers of the United States in the production of a spirit commonly referred to as "punch". The best known recipe for this comes from Benjamin Franklin, and includes:
- 6 Quarts of Brandy
- 44 lemons
- 2 Quarts of Lemon Juice
- 2 Sticks of Cinnamon
- 2 lbs of sugar
This concoction is prepared by steeping the lemon peels in brandy for 24 hours, mixing in the lemon juice and cinnamon with an additional 2 lbs of sugar to the brandy, and then pouring 3 quarts of boiling milk into the mixture. This is then left to sit for at least 2 hours, and then it is run through a filter such as cheesecloth, which traps the curdled milk and filters the particulates through such medium. George Washington had a lesser well documented recipe which included the use of Cognac or Brandy and Dark Rum, but he understood an important factor in the recipe: You don't pour the liquid into the milk. To maximize the "globs" and thus create the best filtering affect, you want to pour COLD milk into the warm (NOT HOT) liquid. MY particular recipe combines a combination of a strong, sweet rum, with a nice dark rum, and a unique kind of a rum like beverage called "Dram" (in particular, I use St. Elizabeth's Allspice Dram). This is combined with a dark red wine, like a good Ruby Port (for the body). Clarification usually takes a minimum of 24 hours, and results in a slightly golden, mostly amber colored liquid, with my record landing at around 120 proof (or about 60 percent alcohol, but done properly, you should hit an ABV around 22-28% for best flavor). This concoction once bottled (or barreled), due to the filtering and the alcohol content, is so remarkably shelf stable, that properly stored away from light and heat and such, it will remain good for decades at minimum, and probably even centuries. But it never seems to last that long for me...