Thanks for this, has given me some things to think about.
What does releasing C02 do (over and above what is already released through the airlock)? Does it make the yeast work harder?
Clear for me is (as close to a a vodka or gin as possible, so both clarity and color).
I'm thinking of a multi step filtration process, ending with a 0.02 micron water filter. I just dont know how much ABV i would lose and what the color and taste would be, think i may just need to try it...
Hey, new here, been reading alot.
I'm going to get bashed for asking this but I'm trying to brew a high ABV - 15-16% cider then run it through a through some sort of filter to get to remove as much color, flavour and taste from it (yes u read that correct lol)
Planning on using a champagne...