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.

  • poleslav@lemmy.worldOPEnglish
    4·
    24 days ago

    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.

    • tasankovasara@sopuli.xyzEnglish
      3·
      24 days ago

      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.

      Edit. Realised this would take three posts on the lid. Oh well 🙄