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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Soda Making > Filtering soda before bottling
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Old 01-24-2009, 07:44 PM   #1
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Default Filtering soda before bottling

This question is for a friend, I brew beer he brews soda. Apparently as it goes he is looking for an effective way to filter his soda before he bottles it. The way he tells, it takes 2-3 days to get cabonated then he crash chills it which stops carbonation, everything settles. Once he opens a bottle unlike beer all of those particulates get kicked up into solution. He dislikes this, so I'm looking for the best way to filter before bottling soda.


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Old 01-25-2009, 12:43 AM   #2
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How bout a carbonator cap and some co2. This way no yeast and then no sediment


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Old 01-25-2009, 01:28 AM   #3
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I filter through cheesecloth before adding yeast and bottling. Like dataz said, you will get the sediment from yeast though. On occasion I will filter out of the bottle, also using cheesecloth.

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Old 01-25-2009, 03:23 PM   #4
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If he uses yeast to carbonate, then he will have to filter and bottle under pressure using a sub-micron filter. To really do it right, he should keg the soda, then force it through a 2-5 micron filter, followed by a 0.3 micron filter, into a second keg. Then he can bottle from that keg.

It might be simpler for him to use a very small amount of yeast and give it more time to carbonate.
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Old 01-25-2009, 03:44 PM   #5
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He's also doing it backwards...he should crash cool it AND filter it BEFORE it's carbonated.
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Old 01-25-2009, 04:22 PM   #6
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Originally Posted by david_42 View Post
If he uses yeast to carbonate, then he will have to filter and bottle under pressure using a sub-micron filter. To really do it right, he should keg the soda, then force it through a 2-5 micron filter, followed by a 0.3 micron filter, into a second keg. Then he can bottle from that keg.

It might be simpler for him to use a very small amount of yeast and give it more time to carbonate.
If he already has everything to do this then what is the point of even using yeast? Just force carb it.
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Old 01-26-2009, 02:37 PM   #7
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I have the same problem when I use low flocculating yeast. Especially ginger soda. Ground cinnamon really aggravates the issue.

What yeast is your friend using?

I want to use Nottingham which is supposed to be better. Then chill for at least a week. This will be a future test.

Maybe he could give it a try.
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Old 01-26-2009, 03:10 PM   #8
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I keg my root beer so I don't use yeast at all. It's only necessary when carbonating in bottles.
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Old 01-26-2009, 03:12 PM   #9
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Quote:
If he already has everything to do this then what is the point of even using yeast? Just force carb it.
Nothing in the OP says he's got it.
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Old 01-26-2009, 05:37 PM   #10
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I know he mentioned something about how he doesn't like to force carbonate it. Something about larger "harsher" bubbles he believes, in his own palate. I'll also ask him what kind of yeast he is using.


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