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Old 09-29-2013, 01:36 PM   #11
nitton
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You could use gelatin to clear the yeast. I did that once with juice fermented with baker's yeast and it worked very well. Search 'gelatin fining' or some such. Basically, you chill the beer/wine/whatnot and add some rehydrated unflavored gelatin (like Knox).

Edit: that assumes that the haze is caused by yeast, and not by some contaminating bacteria.

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Old 10-01-2013, 09:54 AM   #12
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Originally Posted by nitton View Post
You could use gelatin to clear the yeast. I did that once with juice fermented with baker's yeast and it worked very well. Search 'gelatin fining' or some such. Basically, you chill the beer/wine/whatnot and add some rehydrated unflavored gelatin (like Knox).

Edit: that assumes that the haze is caused by yeast, and not by some contaminating bacteria.
That's a very good suggestion, thanks. I've found several retailers on Amazon of various types of fining agents and they're cheap too.
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Old 10-01-2013, 01:37 PM   #13
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I just used baker's yeast on a batch. It took 5.5 gallons of 1.075 down to 0.990.

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Old 10-03-2013, 07:44 AM   #14
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Just order a brick of wine or beer yeast. 500g brick isn't very expensive. 20 - 40 bucks.

Usea vacuum sealer and stick your vacuum sealed bag/brick in a freezer for storage. I have yeast that is 3 years old and still useable.

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Old 10-06-2013, 05:41 AM   #15
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Human, what are you actually trying to achieve through this? Knowing what product you want at the end will make answering the question easier. What fermentables are you using?--I'm a bit confused by the '"wine"--whatever it is' comments.

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Old 10-06-2013, 07:34 AM   #16
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I too dunno what you mean. Unsure whether it's wine or beer?

Details, please.

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