filtering mead

[Kevin Gallagher]

https://www.amazon.com/Spider-Micro...072Q1G91R/ref=cm_cr_arp_d_product_top?ie=UTF8
I came across this stainless steel 300-micron filter advertised for filtering beer. Do you think 300 micron is small enough to filter out most of the yeast in the must after a fermentation?

 

[Maylar]

Nope. Not even close.

 

[DevilDogmeadguy]

Yeast varies between 4-12 microns. You need something to filter below that.

 

[Maylar]

Actually, to catch all yeast you need to filter to 0.45 micron absolute.

 

[madscientist451]

Let is sit or use wine fining additives. Note that some additives can also strip out flavor.

 

[CKuhns]

Yep let it sit and rack as lees collect, wait for it to be crystal clear - Read a newspaper through it clear. Oh, and most folks have trouble seeing anything in suspension at < 5 or 10 microns unless there are a TON of them. - Im pretty sure yeasts can be as small as 1 micron (Not sure about the yeasts used for fermentation however.) - Bacteria you will want to go to 0.45. I did look into filtering as an option for sweetening as i don't use sulfite to inhibit the yeast. There are options out there that look to me like they will work. Might eventually invest in one.

These are the two options I am considering. Much less expensive than a pressurized system.
https://www.southernhomebrew.com/vinbritefilter.html
https://www.amazon.com/Vinbrite-Mark-Iii-Wine-Filter/dp/B004NXSPLG

 

[Maylar]

No, it's .45 micron for yeast. Bacteria is down to 0.2 micron.

Here's some cyser that had already been fined and racked a few times:

Then filtered with the coarse pads (5 micron) with my Buon Vino Mini filter:

 

[CKuhns]

"No, it's .45 micron for yeast. Bacteria is down to 0.2 micron."

Yep - You are correct! - Remembered I knew that, but only after your post reminded me. (Blaming it on age.)

 

[NeverDie]

Can you make it settle by somehow centrifuging it?

 

[Maylar]

Can you make it settle by somehow centrifuging it?

Probably. But swinging a 60 pound 5 gallon carboy might be a challenge...

 

[bmd2k1]

anyone ever tried this kind of filtering setup?

https://www.ebay.com/itm/Beer-Wine-...hash=item33f33b00b9:m:mU5Qbjgb1V4IhR1S18o9O7Q

 

[Blacksmith1]

Probably. But swinging a 60 pound 5 gallon carboy might be a challenge...

That's why god made young people

 

[Wanne]

Maylar...so you recommend that Buon Vino Mini filter? I'm thinking of getting one to filter my meads and ciders. Does it remove all or most of the yeast? I'm discovering in my short time doing this that I'm having some not too good allergic reactions (tons of wheezing) and I'm about 99.9% sure it's the yeast. I have a couple options (before I have to reluctantly give it up). Filter and pasteurize to ensure there's absolutely none left. Or just quit. Those tastings really cause me to wheeze up. **** ain't worth dying over tho...

 

[Maylar]

Maylar...so you recommend that Buon Vino Mini filter? I'm thinking of getting one to filter my meads and ciders. Does it remove all or most of the yeast? I'm discovering in my short time doing this that I'm having some not too good allergic reactions (tons of wheezing) and I'm about 99.9% sure it's the yeast. I have a couple options (before I have to reluctantly give it up). Filter and pasteurize to ensure there's absolutely none left. Or just quit. Those tastings really cause me to wheeze up. poopy ain't worth dying over tho...

You can remove most of the yeast, yes. You need to clarify the mead first with fining agents else the filter pads clog up quickly. The mini comes with 3 levels of filters and if you get all the way down to the finest level (0.5 micron) there will be very little yeast left. Typically most users only filter to the #2 pad (1.8 microns) and that's enough.

Do you have any reactions to commercial wines?

 

[Wanne]

You can remove most of the yeast, yes. You need to clarify the mead first with fining agents else the filter pads clog up quickly. The mini comes with 3 levels of filters and if you get all the way down to the finest level (0.5 micron) there will be very little yeast left. Typically most users only filter to the #2 pad (1.8 microns) and that's enough.

Do you have any reactions to commercial wines?

Some wines I do...like some of the cheaper ones. I imagine that's due to cheap processes and tons of sulphites. I try not to add K Meta and just go sorbate. That's why I'm considering filtering and then as overkill to make sure pasteurize after bottling. I'm afraid that'll change the flavor profile on the meads...not so much the ciders tho.

 

[Maylar]

Don't think I've seen any reports of yeast making people wheeze. I have read though that asthma sufferers can't deal with sulfites.