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
    3·
    24 days ago

    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

    • Alexander@sopuli.xyzEnglish
      1·
      23 days ago

      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.

      • poleslav@lemmy.worldOPEnglish
        1·
        23 days ago

        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

        • Alexander@sopuli.xyzEnglish
          2·
          23 days ago

          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.