The working
No. That is louching: botanical oils dropping out of solution as the alcohol strength falls. Ethanol was holding those oils dissolved; below roughly 45% ABV, and higher for oil-rich recipes, it no longer can, and the emerging micro-droplets scatter light.
Your options, none of which involve pouring it out: keep the bottling strength a little higher, at or above the point where your recipe stays bright; dilute more slowly next time, resting between additions, which often keeps the same final strength clearer; or chill the diluted gin near 0°C for a day and filter it cold, removing the haze permanently at a small cost in mouthfeel.
Nothing microbial can live at spirit strength, so cloudiness after adding water is chemistry, never spoilage.
Why Spirits Go Cloudy →This one is answered in a guide rather than a calculator, because the fix is a decision, not a number. Have a question of your own? Use the feedback link in the navigation and it may appear here.
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