Tonedef131
Well-Known Member
I am planning to do a fruit beer with a bunch of fruit concentrate. I want to ferment half of it out and then backsweeten with the other half of the fruit. I can filter down to .5 micron (although I already have a 1 micron so it would be nice to use that). So I would like to just filter out the yeast and then add the second half of the fruit back as a sweetener. I have filtered and backsweetened with a mead before and it seemed to work pretty well but it hasn't been in the bottle that long either so I am not sure how stable it will be.
So what are your opinions? Is filtering enough to remove all of the yeast or am I going to have to add some preservatives?
So what are your opinions? Is filtering enough to remove all of the yeast or am I going to have to add some preservatives?