Biomedical engineer here! 1 micron filter are used in industry for beer and wine stabilization, can confirm. However, it's not just the pore size that makes the filter. I don't know how deep down the rabbit hole you want to go, but there are inexpensive setups that you can use in your home kitchen that will add pressure or vacuum to your filtration. As other have mentioned progressive filtration will save you time and money. In general, 0.8 micron will help remove fats and haze from a mostly clear solution, and a 0.4 micron will remove most particulate and many microorganisms. 0.2micron is considered a "sterilizing" filter. You can find 0.5 micron wine pad filters all over the internet. Hate to say it, but part of this was the amazon price tag. If "big brewing" sites are selling you stabilizing filtration sets for $70, and you think you'll find the same thing on Amazon, for $7, you better know what you're doing. On the other hand the 2-stage systems for $140 is way over kill, you could build your own for far less.

Hey guys! I'm the one who recommended the filters. I've never tried using with such a cloudy brew, so that was interesting. I'm thinking maybe that was one of the filters that aren't actually 1 micron, and are closer to 3 microns, because I've never filtered anything and had it come out so cloudy, and it usually comes out a little slower (but, it still seems like less time than pasteurizing, racking, etc.). Maybe it's because there's smaller particulates getting through. I'm not too sure. But, I was happy to see you all experimenting with it, and appreciate you taking the time to make a video on it.

@CitySteadingBrews

9 ай бұрын

My guess too. A 1 micron filter would run through much more slowly.

@KetchPhraz

9 ай бұрын

I think the reason the tea wine didn't clear up very well is because tea contains a lot of pectin, and from what I read pectin particles have a size of about half a micron.

@NemoTrostle

9 ай бұрын

My guess with this would be that the person who recommended it also uses the auto siphon which would be much slower than pouring and so in that example you probably wouldn't notice much of a difference and by the time you get to the really goopy stuff the clearer stuff has already gone through.

@jeremiahbullfrog9288

9 ай бұрын

Thanks for the pointers, @Jamesim82. I can't imagine being so particular about filtration speed. This is immensely faster than any coffee filter method I've tried, and you could always apply a vacuum flask to speed it up. Interesting about the micron size, in my mushroom adventures we use 0.22 microns to prevent bacterial contamination, but I imagine the alcohol content eliminates this need.

@SA12String

9 ай бұрын

Suggestion: Send them one of your filters.

Thanks for the vid... TRBOS makes an appearance!

@CitySteadingBrews

9 ай бұрын

It does!

Also i appreciate you uploading what seems like a fail, at least clearing wise. Its really nice to get things debunked. I dont know why someone would use this over pasturising. Pasturising is easy, reliable and seems to only improve mead

@CitySteadingBrews

9 ай бұрын

Exactly.

@candyce2144

9 ай бұрын

I found that pasteurizing made my mead so much better! It really did pull some extremes together and make them less harsh.

@jakobtonkin9712

9 ай бұрын

@@candyce2144 yup I recommend it wholeheartedly. Much better than messing around with chemicals

Progressively reductive filtering tends to have better results because it makes the particle sizes more homogenous, forcing them to kind of 'crash out' of solution. It would add some time to bottling your brew though. Pasturization is still going to give better transparency though, since it will break down starch and pectin into simpler sugars, allowing them to dissolve into the water. Shaking the filters can speed up the rate at which things filter through them, but it might require a larger catchment.

Very interesting. Looking forward to the next test you all do on the yeast removal!

I asked this question and you guys delivered. This is why I love you guys. I’m in the process of making my first 4 gallons of wine, and testing 1 gallon of mead and one gallon of cider!

@CitySteadingBrews

9 ай бұрын

Awesome!

Great vid. Thanks for showing exploration and fails... not just successes with bloopers (great content by itself tho)

Hey guys, first stumbled across your beginners mean video about a week ago, and tonight I made my first batch! It’s sitting in my tub right now. Keep up the great work and I’ll try to let you know how it’s coming along in a few weeks. But for now, we’re going to let it sit.

I just read the comment about this last night! I'll be darned!!! Lol. I'm getting my homebrew supplies for my birthday in December so, I'm studying up until then. I was very curious about this filter suggestion.

Ex moonshiner here looking to see how the legal side is I wonder how pumpkin would be in mead or wine like truly tasting like pie but I like the education in these videos now binge watching getting this information I'll say the other way of making alcohol 😎 alot faster but them days for me are done

@CitySteadingBrews

9 ай бұрын

Been told fermented pumpkin does not taste good.

I use 2 screens every time. The first is a brew bag. I strain ALL liquid and squeeze everything out. I then use a very fine filter. It's very worth it because you get MUCH more mead from the berries. Just dump the fine lees at the end. Another great video yall!

@CitySteadingBrews

9 ай бұрын

We just prefer to let it sit and rack. Works just fine.

@kedricwilliams5287

9 ай бұрын

@@CitySteadingBrews you're right. I'm just saying I've noticed you get another bottle if you strain.

@CitySteadingBrews

9 ай бұрын

I don't even lose a whole bottle most times to loss :)

I have started drinking some pear wine (with a few raisins) which I made last October. It has a lot of sediment; I should have racked one or two more times. However, I like it the way it is, with a lot of "body".

If the bag is really 1 micron (given how quickly the brew went through I highly doubt that), living yeast cells won’t be able to get through, as they are about 3-4 microns. As said, 1 micron bag would probably take far more time to filter. It is also a quite strange narrative, to see how “quickly it filters” - because (at least after my understanding and experience)- the quicker something is filtering, the less through is the result.

@CitySteadingBrews

9 ай бұрын

I would think they might not be 1 micron.

Interesting. Ive found pasturising and bentonite clay have been giving me crystal clear mead, 9/10, with the only batch it failed to clear was a strawberry mead. Hoping pectin enzyme will be the last thing for that. Id worry about the bags getting damaged and clogged. Small twars over time, yeasts gets through, bottle goes bang. Still a very cool idea to significantly reduce waste. Id also worry about if you put it in the fementer, when you get low in the bottle and get near disturbed lees, itll clog up massively.

@redbirdsrising

9 ай бұрын

Yeah, I swear by Bentonite to clear my brews. I use it in secondary. Just stir it around once a day for about 5 days, then let it settle. Crystal clear in less than a month. I know there are other clearing agents but Bentonite seems to be the most hassle free and easy to store.

I know people who use those for the first filtering of used engine or veg oil for making their own diesel fuel.

There's such a thing known as a sawyer mini or well countless other camping water filters some are pumps, I can only assume they'd do a better job and or at least keep air away from a brew. Granted it'd be one hell of a pricey experiment

@Kyle-cq8yo

9 ай бұрын

I haven't tried it myself but I agree. The sawyer mini is meant to be inline with tubing so wouldn't be hard to add while racking. It would definitely be slow but you get 0.1u filtration.

Cold crash it then filter. Take down to a couple degrees below freezing. I use a 10 inch 1 micron reusable sediment filter by Rainfresh in a clear housing. I use low pressure (2 to 3 psi) co2 to transfer. 2 64oz pet bottles with the filter between. Kegland fittings on a sodapop carbonation tee. They also have a manual air pump that fits the tee if you don't care about using air and putting a little oxygen in the brew. I do beer always and have done cider once. Works well. Seldom do I see any sediment. I use 2 litre and 8 litre pet bottle kegs and 12 litre and 19 litre steel ball lock kegs.

Maybe something you could use for a first rack. I'll sink a nut bag in mine to keep the gunk out, dump the rest into the bag and squeeze it out. Still have sediment, but it's good for a first rack.

I made a .5 micron setup about 2 years ago. It was a pain in the but to operate, used a .5 micron drinking water cartridge. I put a cap on the bottom hole and used a liquid transfer hose with the squeeze bulb thing. Just put the cartridge right into the bucket and squeezed the bulb until my hands gave up. Had to rack it first and get a relatively clean rack for it to have any chance of not getting completely clogged. The mead came out the clearest ever, but my hands hated me for days. There was also more loss than I preferred. I looked at changing to a peristaltic pump and looked at a number on Amazon, but never settled on an option. The issue to me is most of this stuff depends on a pull in versus push out. I guess you could try making a push through filter with a couple socks worth of cutouts contained in a frame. It would be a lot like those wine clearing machines. PP has an elastic quality to it. I can't see it making a perfect filter under pressure unless under sized and the rating is based on the stretch. I can also see making a internal structure in the sock, dropping into the liquid, and racking from inside the sock. That wouldn't force sediment into the mesh and if the internal structure was correctly sized, it could help prevent stretching giving you a cavity with to rack from. You will have more losses like I did though. I couldn't find a cartridge or filter that was push out.

@CitySteadingBrews

9 ай бұрын

Personally... it's not worth the trouble. Time works well.

I was so hoping that would have worked better. BTW, I hope you have not given up on the gardening channel. I would like to see more tips and ideas.

@CitySteadingBrews

9 ай бұрын

She will post occasionally.

I actually rigged up a system where I gravity filter through a 1 micron home water filter. it does work fairly well but is not flawless and is very time consuming. Also for one gallon I typically have to stop and rinse the filter at least once. I actually get better results from just cold shockin in a fridge for a week and then being more careful when siphoning.

@collinmustain1718

9 ай бұрын

Additionally I believe they should be soaked first. If you start with a dry filter it seems like more large sediment gets through at the start but wetting it first reduces that

Love your videos and I'm new heard and brewing my first tradition mead but I have also got myself a vinbrite wine filter which can clear up the liquid and should be quite inexpensive but I'm from the uk so prices may very

@CitySteadingBrews

9 ай бұрын

They get pricey over time and make a huge mess!

I am surprised that your tea wine is cloudy... been doing tea wine for ~20 years and never had a batch come out cloudy (usually just a tinge of 'tea' color and useable for 'mixing' with lower ABV products.) However, what I think would be a great experiment is to, after running this filter test, then taking the remainder cloudy tea wine and Sous Vid'ing it. As the liquid expands with heat, it becomes less buoyant and larger particles will precipitate (not sure that is exactly the right word... but lower density of the liquid can no longer support heavier particulates) out of must. Not sure your tea wine has large enough particles to fall out during sous vid, but worth a test. Sous Vid is what I use for clearing stubborn brews and it typically really helps. I believe Derica mentioned before that you have noticed sous vid helps with clearing. Again, doing the sous vid AFTER the filter would help show if sous vid is getting more out than the filter does. Just a thought for an experiment.

What you need to do with gravity fed filters with a lot of material is start at a much lower mesh and progressively step down. It’s the same method you do in chemistry when you can’t do vacuum filtration.

One thing I do for filtering. I get some of loose tea/coffee bags. I soak them in the sanitizer with the siphon wand. I then tie the bags around the end of the wand and then start the racking/bottling. This may not remove the yeast but it does remove most of the large particles and leaves me with a clearer brew.

@CitySteadingBrews

6 ай бұрын

Honestly, it's not doing much but the bigger particles. We don't do that and get clear brews. Most of what makes up lees is microscopic, but in suspension, enough of it becomes visible.

In my opinion (which as you know everyone has one lol). I use bentonite and that clears up any brew I have made , it's really great. Still need to stabilize and I use campden tabs also but for the clarity it works without a doubt. And quickly

Nice experiment. I think if was was to try this . Probably would syphon it as my first rack, in theory it would leave a lot of the bigger gunk in the fermenter, alleviating the major clogging. Maybe it would be a one and done at that point.also Seems like would be faster than. Pasteurizing. Well keep trying😎👍

@CitySteadingBrews

9 ай бұрын

Possibly. Still working out if this is useful or not.

You should test whether it actually removed the yeast. Bottle the filtered brew and add sugar. If no carbonation occurs, it worked.

@CitySteadingBrews

9 ай бұрын

That particular brew wouldn't ferment anyway, it's two years old, and past alcohol tolerance.

Great video

@CitySteadingBrews

9 ай бұрын

Thanks!

Hey!! Long time viewers!! We've watched just about every single video and have tried lots of recipes, currently have Kajit Blood brewing. We also tried your choc/pomegranate, but put our own spin on it and used Cherry juice and toasted Coconut flakes (tastes like a Cherry Ripe!). We have brewed a Cider with 100% apple juice for 1 week, then added Star Anise, Cinnamon Stick and a dash of vanilla = AMAZING And are 14%, Oops but very yummy

@CitySteadingBrews

9 ай бұрын

Awesome!

@heatherford8311

9 ай бұрын

​@@CitySteadingBrewsFYI Just tasted the brew with toasted coconut. It has turned out amazing with a very nice creamy flavour

Just like in air conditioning filters, the greater the surface area, the less static pressure produced by the filter. That's why you see some high performance furnace filters that seem like they would be the equivalent of putting a piece of plywood in the airflow. It's lots and lots of pleats, so that a MERV 16 14x25 filter, if taken apart, would be 20 feet long. A one micron filter is amazing, and would easily filter out most pollen, most smoke particles and certainly yeast. In fluids, it might take a long time, thanks to the greater viscosity of liquids. A very good filter would eventually produce an almost absolutely clear brew, with an undetectable amount of lees and no complete yeast organisms getting through.

@CitySteadingBrews

9 ай бұрын

So you don't think it's really a 1 micron filter either.

I use a inline filter on my tubing for this problem for sediment.

I've used these in industrial applications behind pumps. I believe we were running 60-80 LPM. You can daisy-chain them together in their canister housings for progressively finer filtration. Seems like one could run a pressurized vessel (N2, Ar, CO2) through a bank of these. Dammit, now I have ideas.

Hey Brian, other Bryan again. If the day ever comes that you all need to replenish the sweet red wine reserves, could you do an updated version from start to finish? I know it's all the same process, but I feel better attempting it if I've seen it from start to finish. Thank you both for being an inspiration.

@CitySteadingBrews

9 ай бұрын

We have something like that coming in time.

@DrZombie16

9 ай бұрын

​@CitySteadingBrews thank you very much, kind sir and madam.

The amount of liquid poured in the bag influence the filtration ratio due to the weight of liquid at the top pressuring the liquid in the bottom, as the bag touching the already filtered liquid due to osmotic pressure. For a proper atmospheric filtration, that filter bag should be suspended and full for the fasted filtration possible, that's implicate in a certain height with obligatory dropping of the liquid and oxygenation. I think that in a home brew scenario only vacuum filtration is a viable option

@pedrorocha9629

9 ай бұрын

Another thing. Yeast may be 3-5 microns, but some strains undergo autolysis after death, the hole yeast would be filtrated but not their fragments and cellular content. May be use the filter as a security measure in case of siphoning some less and any floating yeast.

@CitySteadingBrews

9 ай бұрын

Makes sense.

I was waiting for you to put the sock down into a wide mouth, then put a siphon down inside the sock and do it that way. Instead of pouring the contents down through the sock

@CitySteadingBrews

9 ай бұрын

We said we would normally do it that way.

Cool guys!

Also thinking about it, I used to test water for bacteria using 2µm fiters and to get them to let water through you had to draw a vacuum, the flow rate you've got is a lot higher than I'd expect from a 1µm filter. I'd be interested in seeing it on a clearer mix, perhaps you could pass the lees through for one of the next clear brews to see what happens.

@shadowcatX2000

9 ай бұрын

I would love to see this used on the lees.

@CitySteadingBrews

9 ай бұрын

We used it on the bottle sediment.

@shadowcatX2000

9 ай бұрын

@@CitySteadingBrews Bottle sediment is not the same composition as lees.

@CitySteadingBrews

9 ай бұрын

Actually it is lees... just a smaller amount.

@RogerS1978

9 ай бұрын

@@CitySteadingBrews agreed but the amount of tannins in the tea wine make it hard to tell what's in there. Something clearer would make it easier to see what's left.

I am aware of vacuum filtration funnels which will more or less sterilize the liquid passed through - these are widely available in many sizes as a standard laboratory "single use" disposable plastic item.

@CitySteadingBrews

9 ай бұрын

Yup. I would think it's pricey though.

@zinckensteel

9 ай бұрын

@@CitySteadingBrews It probably is, especially compared to standard sanitary practices, fining agents, and racking. Brew on, my ferment friends!

One thing I think might be worth a try is using it in reverse. Put it around your syphon and cinch up the opening and then syphon into a clean vessel. Let the brew flow into the bag rather than flow out of the bag. Probably couldn't do it in a small neck but a wide neck fermenter would work fine with it like that and I wouldn't think it would give any extra risk of oxygenating.

@CitySteadingBrews

9 ай бұрын

How would that change the filtration?

@dhudach

9 ай бұрын

Yes, putting the siphon tube inside the bag would probably improve things. I do that when I rack now but I use two 75 micron bags and it siphons fine. With the bag around the siphon tube if things run slow, the vessel can be raised higher and the siphon tube can be moved around a bit in the liquid to try to release some of the particles that are sticking to the bag.

@shadowcatX2000

9 ай бұрын

@@CitySteadingBrews It eliminates a lot of the problems, you don't have sediment clogging the bag because the fluid can flow through the whole of the bag, it removes risk of oxygenation because the bag is submersed while it's doing it's work. It won't make the brew clearer, but if it works it might make racking one and done.

@CitySteadingBrews

9 ай бұрын

@shadowcatX2000 gotcha

I used to have a special cartridge filter that I got from a wine store decades ago, looked finer than coffee filters, but still didn’t work. Cold crash to clear and pasteurize to get rid of the live ones. Probably the only true method.

@CitySteadingBrews

9 ай бұрын

Agreed!

Ironically, pouring tea into a bag 😂

@CitySteadingBrews

9 ай бұрын

Lol, yeah, hadn't thought of that.

Off topic question!! I’m making some Meade/wine I’ve always used vanilla extract for flavor but I’ve found myself in possession of some very potent smelling Madagascar vanilla beans And would like to add a mild flavor to a gallon of wine/mead Does a little go a long way or do I need to use a whole bean or what?

@CitySteadingBrews

9 ай бұрын

A little goes a long way but extraction time is important too.

I used to use those when I made homemade biodiesel. You can get them in sub-micron filtration. Those filters will clog. They get extremely slow when they fill up. Those bags never really wash fully clean. I would be concerned with oxidation, as the brew needs to displace the air in the weave of the bag. Once the bag is filled, all of the brew along the sides of the bag is being exposed to air.

@CitySteadingBrews

9 ай бұрын

Fair points. Ideally it would be inside the fermenter and submerged and we's use a siphon. Would help but doesn't seem ideal.

Quick question here. I started a peach mead yesterday. Had airlock activity within 2 or 3 hours. This morning there was still positive pressure. I swirled the must and then all of a sudden I was experiencing "suck back" thru the air lock. It was bubbling backwards into the fermenter. I'm using s style air lock and a big mouth bubbler. I opened the lid an dont see anything weird. But am still experiencing backward air lock activity. Any thoughts?

@CitySteadingBrews

9 ай бұрын

We have seen that in the early stages of fermentation. Just break the seal every so often til it builds enough pressure again.

Have you ever done a beet wine? I made some years ago that was super simple and turned out great.

@CitySteadingBrews

9 ай бұрын

I made a beet juice wine once... was not a fan, lol.

A bug just climbed through my airlock!!! Honestly not too surprised, the Muscadine & Blackberry must is as wild as it gets (other than being frozen.)

There's a kind of apparatus that allows a vacuum to draw whatever is to be filtered through a funnel with whatever filter medium then into a flask much faster than gravity.

I wonder if a centrifugal motion would help settle lees and other sediment to the bottom of a brew...? Something kind of like what they do with blood samples it would just have to be something much bigger. Maybe a device that could do the same thing but hold 5-gallon buckets or whatever you're brewing in and it would probably have to spend much much slower. But I wonder if something like that would assist in settling for racking.

@CitySteadingBrews

9 ай бұрын

No idea :)

I have a 5 gallon apple mead going. Other than putting it into multiple gallon carboys, then pasteurizing that one at a time, I can't figure out how to pasteurizes 5 gallons at one time.

@CitySteadingBrews

9 ай бұрын

That would work. Pasteurizing a 5 gallon fermenter would take forever anyway. Could even bottle and just not cap until pasteurized.

The cloudy colour looks pretty much identical to very strong tea left to sit and cool down for a while. I would wager this brew was not cloudy due to yeast in suspension a younger brew would have been a better test.

@CitySteadingBrews

9 ай бұрын

Maybe.

This may be the solution to my quickly approaching issue. I have 3 gallons of mead in my carboy with meadow sweet flowers. I've passed it through a strainer when I transferred to the carboy, but I cannot get rid of ALL the meadow sweet particulates.

@CitySteadingBrews

5 ай бұрын

Let it sit... they should settle out. This filter is awful.

I actually have a very cloudy brew of apple and pomegranate mead that is refusing to clear even after a long time. I was considering this as an option but it doesn't look like it will work. Does anyone have any strong reccomendations on what to try instead?

@CitySteadingBrews

9 ай бұрын

Gelatin or Bentonite if you can get pure food grade. To be honest though, clarity is not that important.

What about using something like a brita filter? Plus my Blueberry Cider from your recipe looks to have carbonated and i am very pleased with it. thanks for your videos.

@CitySteadingBrews

9 ай бұрын

I don't believe it would work, let alone the amount of oxygenating that would happen. Best to just let time do it's thing. That type of filter would take out a lot of flavors and tannins too so it would ruin the wine most likely.

@delanododds3710

9 ай бұрын

It would be nice to find something that would clear out the sediment for those that don't like the raw nature of home brew.@@CitySteadingBrews

@CitySteadingBrews

9 ай бұрын

Racking multiple times, letting it sit, then bottling actually works. Even commercial wines will have sediment over time. The wine or mead or whatever is constantly changing so sediment will always be formed and will settle out over time.

Howdy again guys, I had a headspace question and didnt find an appropriate video to ask it on, so I'll risk it and ask here. :) Question is about headspace on secondary ferment. I only have a 1 gallon carboy and a pitcher. I know we have to leave some room for the initial ferment. My plan was to rack it out when its finished into the pitcher, then clean out and put it back into the carboy for a week for the secondary. Since we have to leave some room for initial and we lose some in the rack, is that going to be way too much space for the secondary even for a week or two?

@CitySteadingBrews

9 ай бұрын

Probably not an issue. Headspace is hugely overplayed.

I think you should add sugar and put it under airlock to see if it would ferment again. That would tell you that yeast were still in there. Good test though. Keep up the great work!

@CitySteadingBrews

9 ай бұрын

This is a finished and stable wine two years in the bottle... it's not likely to ferment with just sugar added.

@jeraldt1649

9 ай бұрын

So, then the filter should be tried with a newer ferment? Sound like another video to me! Thank you both again for the fine work! @@CitySteadingBrews

hi i use a harris filter system its very good

@CitySteadingBrews

9 ай бұрын

I'll check it out, thanks.

@CitySteadingBrews

9 ай бұрын

Do you mean pool filters?

Need a collab with Nile Red or another chemistry channel where they take half of a cloudy mead and put it through their fancy vacuum filters with the whole drip setup. Maybe do a fancy timelapse or something. Then you compare it to a standard racking and stabilizing.

@CitySteadingBrews

9 ай бұрын

While that could be interesting, it doesn't really help that vast majority of brewers who don't own that setup :)

Could you clarify it with milk? I know for other cocktails you make it into a clarifies milk punch and it comes super clear

@CitySteadingBrews

9 ай бұрын

Not something I really want to try :). You also need a very acidic brew for it to even work.

My observation is the bag material may be 1 micron but how small is the stitching seam at the bottom. The seam can't be as small as the material also where the thread goes through are small holes larger than a micron. If there is a bag that is folded and seamed at the top? that might be better for filtering.

@CitySteadingBrews

9 ай бұрын

That seems (hehe) to defeat the purpose so... I doubt that is the case. But who knows?

I think it would better for straining out sediments and fruit debris then removing active/inactive yeast or clarifying the wine

@CitySteadingBrews

4 ай бұрын

Agreed, but there are a lot of ways to do that.

Red tart cherries are just out of season, can I use canned cherries in water (Oregon fruit brand) or fruit puree in a can?

@CitySteadingBrews

9 ай бұрын

Sure. Depending on your recipe nearly anything can be fermented.

@ashcreekAER

9 ай бұрын

@@CitySteadingBrews Should I save the cherry water and use it for the mead? I figured it's less water to add and the water would have cherry sugar in it.

The haze might not be coming from particles in suspension but from a white liquid in the solution like starch.

@CitySteadingBrews

9 ай бұрын

There's no starches in a tea wine.

Hey there exactly one week ago I used your spiced apple wine recipe to make my own. The only two differences are I used bread yeast, that's what I had at home. And right now it is apple season and you can get fresh apple juice everywhere so I used that. It is called "Süßer" where I live. I realised that you use store bought juices so naturally they are pasteurized which mine was not. Is there anything particular I have to keep an eye out for or do you think I can go along as you did? I am a bit confused because I couldn't start the brew immediately after I got the juice and let it sit in the fridge for almost 2 days and it started to ferment even in the fridge! You could see the foam building up and slowly transforming into what we call "Rauscher". Sorry this got so long, I am just a little confused and want my first try to turn out good 😅

@CitySteadingBrews

9 ай бұрын

Should be alright. You can heat it to 140f for 20 minutes and that will assure that any bad stuff is dead :)

@Cariad82

9 ай бұрын

Thank you for the quick response. I will definitely do that.

The one question had was you should have tasted the tea wine before and after to, see if it added any funky flavors

@CitySteadingBrews

9 ай бұрын

I can't see any way this altered flavors.

Maybe good for a second racking so there's not as much large sediment to clog it up?

@CitySteadingBrews

9 ай бұрын

Yeah, gets larger things out is about it.

Was wondering if "stressing yeast" makes the brew bad for you to drink? besides the bad flavors. I made that strawberry wine from your video matched the starting gravity 1.080 with 71b, but the first week it had a very strong pungent yeast with strawberry smell that could fill the whole room. The only explaination I could find says the yeast stressed and I followed your video to the tee. it fermented perfectly otherwise, nice color, 50/50 on kinda hazy, but the taste is on the bad side. it's like you ripped all the sugar out of the strawberry leaving just bitter and tart, and tastes like plain sugar water seperatly from eathother. Both flavors are seperate but there at the same time they don't blend together plus it burns your throat on the way down like you took a shot of whiskey yet it's only 12% abv. So i'm not sure if drinking it would make me sick haven't tryed more than just samples. I just started your grocery store basic mead and the first 4 days has the same yeasty smell but only 25%ish as strong as the strawberry. It hasn't finished yet so no idea if the taste did the same thing yet.

@CitySteadingBrews

9 ай бұрын

Yeast can stress for a lot of reasons. Lack of beginning aeration is one and can cause smells during fermentation. Temperature can as well. Water content is another. Usually this will age out in time. Not a lot of homebrew tastes good in a week.

@dillonalseif1677

9 ай бұрын

@CitySteadingBrews I think it might be the aeration. But that taste I explained was after 6 weeks and backsweetening. So I messed it up. Thank you for replying. Off flavors don't mean it's toxic in anyway right?

You would want to use this on fresh wash where the yeast is still live and whole. Using old brew where the yeast has autolyzed will mean the cloudy particles are smaller than 1 micron.

@CitySteadingBrews

9 ай бұрын

Fair enough.

can you make a home made centrifuge, and spin out the "solids"? I'd use it after racking and before bottling. Just a crazy idea.

@CitySteadingBrews

2 ай бұрын

Probably more trouble than it's worth as you still have to rack it.

What about using a water filter? Like a filter housing from the hardware store and a 1 micron filter

@CitySteadingBrews

9 ай бұрын

Carbon removes flavors and tannins... not recommended.

With water physics you should be able to hold it out of the container. the water tension will pull it all into a single stream at the bottom, not a rain storm :) in fact this is observable in the water test

You guy's could do with a cheap microscope, as a microbiologist and homebrewer I do like looking at the yeast but it'd also be an easy way to tell if there is yeast in a brew

@CitySteadingBrews

9 ай бұрын

Ehh... maybe? Not sure how useful it really would be though. I mean, how many yeast are needed for fermentation? Are they alive or dormant? I wouldn't know exactly what I was looking at, lol. I did find one for like $50 though. 1000x seems good?

How did it go with a try on egg whites clarification??

@CitySteadingBrews

9 ай бұрын

We decided against it.

Have you ever made mead with Brazilian Pepper honey (I know it’s available in your area)? If yes, how did it come out?

@CitySteadingBrews

9 ай бұрын

We have not. Btw, that is an invasive species here so we destroy it if we see it growing.

@dcm727

9 ай бұрын

@@CitySteadingBrews Yeah, I know. I’m a beekeeper in St Pete. Agree that it should be destroyed, but until then, my bees love it and it gives me a little something to sell. I never get honey in the spring. All I ever get any quantity of is Brazilian Pepper in the fall. As a matter of fact, Brazilian Pepper is blooming right now. Not a fan of it, so figured I’d try to make mead. We’ll see how it comes out. Wish me luck.

The filter from the Amazon link in the description, is actually a ten micron filter bag. Just letting you know.

@CitySteadingBrews

9 ай бұрын

No, they have a 10 micron but I just tested the link, it's for their 1 micron (though I don't believe them really).

@redgoobler4653

9 ай бұрын

@@CitySteadingBrews OK Thanks for the reply, do you think 1 micron filters would actually work? Also, love watching your videos, I just got into home brewing because of your channel. I just made 5 litres of apple wine & it is really cloudy. I added some pectolase AFTER fermentation like a fool, because I am a newbie. How long will it take to clear at room temperature? Thanks in advance.

@CitySteadingBrews

9 ай бұрын

Some say they do, others are saying they don't work to remove yeast. Some things will clear all on their own in a few weeks or months. Others never do. Clarity just isn't that important :)

Have you guys considered biting the bullet? I'm trying out a fiermtech mini or a buon vino filter which are both designed for micro batch home brewers? Would be interested to see how they work and if they might be a worthwhile consideration for serious small batch. Hobbyists

@CitySteadingBrews

9 ай бұрын

Not really. I looked into it but they seem very wasteful. Clarity isn't of ultimate importance for us. They waste a lot of product via leakage and you have to keep buying proprietary filter pads. Not good things imo. :)

My biggest question would be does the filter bag impart any off flavors to the brew?

@CitySteadingBrews

9 ай бұрын

I don't believe it could.

Why don't you use clarifying agents like kieselsol and chitosan or bentonite? Why do I ask? I suspect that they would succeed at getting all that cloudiness to drop out and adhere to the agents making it a simple matter to rack off and/or filter.

@CitySteadingBrews

9 ай бұрын

I would prefer not to add fish parts to my brews. Bentonite if it's pure food grade is fine and we have some but ultimately clarity just doesn't really matter.

Where do you guys purchase you 1.75gal wide mouth fermenters and the tops?

@CitySteadingBrews

9 ай бұрын

The 1.4 gal? We don't have 1.75. They are from Northern Brewer. Little Big Mouth Bubbler.

@bromigo23

9 ай бұрын

My mistake. Thank you for the reply. Luckily I have a Northern Brewer a few minutes away from where I work! Thank you for replying. Love your channel!

@CitySteadingBrews

9 ай бұрын

No worries! I do wish I had a 1.75 though....

It will not remove yeast. I use a .5 microns water filter (with a vacuum pump)and there are still live yeast after. Still need to pasteurize, but it gets very clear.

@CitySteadingBrews

9 ай бұрын

Thanks for the info, but if yeast are 3 microns... how?

@mendy7

9 ай бұрын

@@CitySteadingBrews I can't say exactly how, just that I tried it and fermentation still restarted. I suppose it only takes a few live yeast cells to get through and start multiplying again. Perhaps there are some cells that are small or some that somehow get into the bottle, tubes or are in the air.

I've read that some wine makers in Europe use 7% saline and egg whites to clearify the wine. Do you have any thoughts there??😅

@CitySteadingBrews

Ай бұрын

I'd rather not add eggs to my brew. I've heard it too, but have heard of very few who actually did it, lol.

The liquid all seems to be coming through the....seam. Do you think the stitches arent actually 1 micron maybe?

@CitySteadingBrews

9 ай бұрын

The seam was simply the lowest point.

@GOOSEYGOGGLESVR

9 ай бұрын

Aw for sure for sure, I more so meant do you think the filter itself is flawed because of that possibly?

@CitySteadingBrews

9 ай бұрын

@GOOSEYGOGGLESVR I don't think so.

Out of curiosity is it possible to use syrup over honey? I feel like it could make a really good dessert “mead”

@CitySteadingBrews

9 ай бұрын

Syrup? What kind? Must be honey to be mead.

@justinhayes6238

9 ай бұрын

@@CitySteadingBrews like a maple syrup or something. I know it had to be honey to be mead that’s why I did the “”. Would syrup work the same though?

@CitySteadingBrews

9 ай бұрын

kzread.info/dash/bejne/ooxoxrBsabrbqdY.htmlsi=9RO5m7smTeqV5X9R

what about the brita water pitcher. That might work better.

@CitySteadingBrews

9 ай бұрын

Carbon filters will strip flavors and tannins and usually ruin wine.

Time and gravity are your friend I don't use any clearing agents etc and get lovely crystal clear brews

@CitySteadingBrews

9 ай бұрын

Agreed.

What about a brita water filter pitcher. You always see those in videos.

@CitySteadingBrews

9 ай бұрын

Carbon filtering removes flavors and tannins.

I would wonder if it doesn’t look clear because it’s super aerated at this point. I wonder what would happen if it sat for a time. But the aeration is an issue though, right?

@CitySteadingBrews

9 ай бұрын

It's not really aerated, or wasn't before I poured it.

@candyce2144

9 ай бұрын

@@CitySteadingBrews I would think that the process of the liquid going through the filter and dripping into the glass would add micro pockets of air. This is wildly interesting though and would be great if it worked.

@CitySteadingBrews

9 ай бұрын

It was cloudy before we even started. :)

@candyce2144

9 ай бұрын

@@CitySteadingBrews I saw that. Just wondering if it was clearer after it sat for some time. I promise I’m not trying to be a butt 😭

@CitySteadingBrews

9 ай бұрын

It's over two years old in the bottle. No oxygen entered it in that time :)

For one of my earliest wines I was told, "use coffee filters." Complete fail. I think you've confirmed there isn't a shortcut to filtering.

@CitySteadingBrews

9 ай бұрын

I did a video on those.... kzread.info/dash/bejne/k6Ga3M-EmM7eZZc.htmlsi=xxUD9cWvsCmhobjJ

How about something like a Sawyer water filter? They filter microbes out and dirt out to make water safe all over the world.

@CitySteadingBrews

9 ай бұрын

I haven't checked but most are carbon filters. Carbon will remove flavor and tannins.

@martink9785

9 ай бұрын

@@CitySteadingBrews these aren't. They are more like a bunch of super fine fibres, kind of like what would be used in a kidney dialysis machine. Did a cursory check and they claim 0.1 micron.

i'd go with Super Kleer

@CitySteadingBrews

9 ай бұрын

I would prefer bentonite if clarity is a must.

Well I have four sets of filters coming in. A 50 micron, 10 micron, 5 micron, and 1 micron. I paid $13 for each which came in a pack of two and are reuasable. I will graduate from one micron level to another and let you know if that helps. Technically it's $52 but if they are reusable it might be worth it.

@CitySteadingBrews

4 ай бұрын

Sadly none will really stop yeast. They will get rid of much of the lees though.

@ryansdrew

4 ай бұрын

@@CitySteadingBrews I should have clarified. I pasteurize all my brews. I am just doing this to see if I can speed or enhance the clarifying process.

@CitySteadingBrews

4 ай бұрын

Ahh. Well... probably not, just fyi.

if it was still cloudy after the first run means yeast and lees can get thru it 🤷‍♂️

@CitySteadingBrews

9 ай бұрын

Yup.

Oh... That's sad. :( I was hoping to that work.

@CitySteadingBrews

9 ай бұрын

Me too.

Maybe try some of the fish keepers water clearer? 😊 No real advice but technically it binds the floating stuff to a size that Aquarium filter can handle it. I'm no Dr. but it doesn't harm fish... Research, research... Research. But anyway, I will stay with my Zwickl-Bier!😉

@CitySteadingBrews

9 ай бұрын

I would rather not :)

1 micron is pretty large and I doubt it is absolute but instead it is relative. I use .5 micron filters (relative) and still don't trust it. Wineries use .45 absolute. Exploding bottles are no joke.

@CitySteadingBrews

9 ай бұрын

Good point! But you don't need a filter to prevent bottle bombs either.

Those are called filter socks for reef aquariums

@CitySteadingBrews

Ай бұрын

Yup

yeah, from the point of it being cloudy you might as well have poured it through a sock - and I doubt the yeast will be stopped either, but we'll see. I'm rather suspicious of this one micron claim of the filter, things that seem to be too good to be true usually are.

@CitySteadingBrews

9 ай бұрын

Yup. I do not believe that is really a 1 micron filter, lol.

Diatomaceous earth,however it might be pricey and use it under pressure.

@CitySteadingBrews

23 күн бұрын

Yeah, not the simplest method really.

I wouldn't mind that time at all. Much shorter than every other step.

@CitySteadingBrews

9 ай бұрын

If only it worked :)