Comment on Tried out a filter the other day...
alzymologist@sopuli.xyz 1 day ago
From my experience, sqeezing fruit pulf through filter just makes coagulation harder. Just leaving it in fermenter for half year or more results in laser clear fluids upon gentle decantation.
poleslav@lemmy.world 1 day ago
Probably! I know there’s stuff like gelatin fining and cold crashing as well, I just wanted to try something new and I’m pleased with the results lol
alzymologist@sopuli.xyz 1 day ago
Actually I saw guys filtering red wine into white. You need something like sterilization filter (0.04 um) and tangential flow so that it does not clog. We all should start using tff technology, it’s just so awesome.
poleslav@lemmy.world 1 day ago
That’s actually on my list of stuff to try! I want to make a white wine they tastes like a red wine. I was thinking of using activated charcoal but I think that might remove all the flavors, so it might end up being a brandy that’s then watered back down into wine level strength. It’s lower on the list of dumb stuff to try, but definitely there lol
alzymologist@sopuli.xyz 19 hours ago
Whoa, then I have a solution for you: get particular strong profile red wine yeast and throw it in white wine must! As easy as that!
I’ve made mead that tastes like red wine, and like white wine (and like mead too). It’s mostly the yeast, color is secondary.