poleslavTried out a filter the other day...
I would not have guessed you filtered that, it’s very hazy.
Trust me it gets worse! I didn’t think to take a light up directly to the unfiltered product, but here you can get an idea of how bad it was pre filter. I imagine the haziness is from the pectin of the mariad of berries I used to make this wine
Yeah OK I can definitely see the improvement from filtering compared to the unfiltered
Yeah, to make things more equal here is that wine post filtering held up to the same light as the original image as of a few minutes ago. I don’t think there was any other filtration that happened with it since I kegged it since it’s been sitting in a warm keg in storage after filtration and backsweetening
next time add some pectinase to the ferment. You can try adding some to this wine now if you want, it works better during primary as the yeast keeps it stirred up in suspension, but it can still work post ferment.
Appreciate it! I will say I’m also super weird, it’s why I wanted to try pasteurizing this wine in one of my beer kegs vs adding stuff to kill the fermentation before backsweetening. Typically I when I make a beverage I try doing things not by the book, it also helps that I don’t mind having hazy beverages, I just turned a house water filter into a fermentation filter with some random fittings and dreams for shits and giggles and that’s definitely the vibe I take with all my brewing lol
Yeah, those whole house filters aren’t too uncommon in the homebrewing world, I’ve also seen them stuffed full of hops or whatever and used as a randall. If you’re keeping the keg cold I wouldn’t even both with pasteurization.
Yeah, it’s a wine for the girlfriend and I wanted to back sweeten it a bit, it’s just in the keg for simplicity’s sake before I bottle it lol
ahh, in that case definitely do something to stop the yeast
tasankovasaraWhat are you using for filtering? I’d also like to find a means to do a 1 micron filtering, but they don’t sell industrial filter socks to consumers (used to work in chem engineering where I could have nicked one, but those days are past)…
Household water filters are an option, but at 125 € a pop and I’d need a pump and plumbing too. Gravity-run is what I’m hoping to keep it at.
This is my setup, it’s basically an in line/whole house water filter that accepts 10 inch filters. I connected two posts that go onto the liquid line of a Cornelius keg. I then use co2 to basically transfer it between the kegs and through the filter. Over all I think I paid like $40 USD for this set up, and the replacement filters are $5 or so.
Thanks! That’s what I was looking at - probably need to shop around to get the price closer to what you paid 😸 Getting inspired here…
Any idea if these kind of filters would manage with the flow at around 80 °C (180 °F)? I’m thinking of running the filtration in a loop on the Kegmenter (a steel keg with a 2-post pressurising lid) for the duration of cooling the wort, which happens by immersing the whole keg in running water in my setup. Doing it like that wouldn’t waste CO2 because the liquid volume would be constant, and the hour it takes to cool the wort would probably allow plenty of time to do a thorough filtration.
I imagine it should be fine for the filter material and the plastic that it goes into. I pasteurized in my keg at 68 Celsius for an hour by tossing it into my electric boiling pot. I was expecting the glue on it to melt but it held up just fine. The plastic housing of my filter is also pretty thick, though I haven’t heated it up yet but I don’t see why it wouldn’t work!
AlexanderFrom my experience, sqeezing fruit pulf through filter just makes coagulation harder. Just leaving it in fermenter for half year or more results in laser clear fluids upon gentle decantation.
Probably! I know there’s stuff like gelatin fining and cold crashing as well, I just wanted to try something new and I’m pleased with the results lol
Actually I saw guys filtering red wine into white. You need something like sterilization filter (0.04 um) and tangential flow so that it does not clog. We all should start using tff technology, it’s just so awesome.
That’s actually on my list of stuff to try! I want to make a white wine they tastes like a red wine. I was thinking of using activated charcoal but I think that might remove all the flavors, so it might end up being a brandy that’s then watered back down into wine level strength. It’s lower on the list of dumb stuff to try, but definitely there lol
Whoa, then I have a solution for you: get particular strong profile red wine yeast and throw it in white wine must! As easy as that!
I’ve made mead that tastes like red wine, and like white wine (and like mead too). It’s mostly the yeast, color is secondary.
Appreciate the tip! I’ll have to give it a shot, are there any particular red wine yeasts you like?
Try Red Star - Montrachet, it was pretty solid.