How do you stop sedimentation in bitters?

Question from Blair: I've noticed a phenomena when I'm making bitters.  After I macerate this that or the other in the alcohol, I filter it to remove any sediment, twigs, etc.  I then add cooled caramel syrup to lower the proof and give it a nice texture/color. After adding and blending the syrup, I start to get some… [Continue]

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