I feel like I haven’t posted here in a while… basically I decided to take a break from drinking and thus home brewing for a bit. I want to get back into meme spirits, and I also want to make a 0 oxygen beer from ferment to filter to serving, but for now I made a berry wine for the girlfriend from some Aldi frozen fruit. This has been sitting in the fermenter on the fruit for a good 3 months (started it just before my break from alcohol) and then I moved it into a keg, no cold crashing or anything. I then ran it through a 5 micron filter and then a 1 micron filter just to see how it went, I gotta say, it turned out great. I was expecting the filter to clog but it went through like a champ. I also then wanted to try pasteurizing it in the keg using my mash and boil to see if I get some delicious glue and rubber in my mashing vessel but I didn’t! I back sweetened the wine and haven’t had any re-fermentation happen after a few weeks, so project fuck around and find out was a success. I might end up retrying a milk wine again (last one had a few tiny cheese curds floating in it that turned off most people from it) and I definitely want to try making a spicy imperial stout, but for now, I’ve gotta buy wine bottles or give out samples of this wine until my keg is empty.
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
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
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