Mead Lover's Digest #1470 Wed 12 May 2010

 

Mead Discussion Forum

 

Contents:

Re: Commercial Reverse Osmosis for Mead (Mike Faul)

 

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Subject: Re: Commercial Reverse Osmosis for Mead
 From: Mike Faul <mfaul@faul.net>
 Date: Wed, 05 May 2010 09:05:40 -0700


That would be an interesting idea. Reverse osmosis filtration separates
out from bulk wine a "permeate" stream which is nearly pure
water/alcohol, containing no color or flavors. This can then be
distilled inline and the resulting water or alcohol added back to the
wine to increase or decrease the alcohol content.

I don't think that they are really using reverse osmosis but perhaps a
modified cross-flow filtration or possibly a bulk lees filtration and
then inline a .45 or .2 micron absolute filtration (ultra-filtration).

But then again maybe I'm wrong. Not to brag or anything but I probably
have the most advanced filtration system in the 'mead industry.

Mike

> Subject: Commercial Reverse Osmosis for Mead
> From: docmac9582@aol.com
> Date: Thu, 29 Apr 2010 13:34:29 -0400
>
> Reverse Osmosis
> Nathan Boettcher asked about commercial use of reverse osmosis for mead.
> Jilbert Winery in Valley View, Ohio uses it twice on their mead – once
> before fermentation and a second time to remove the yeast when it gets to
> the point they want to stop fermentation; and then sells the mead/honey
> wine immediately. In my opinion, the mead tastes very clean with few
> faults and compares favorably with most commercial meads – but is a bit
> thin and young. Although good now, I have a bottle or two aging to see
> what happens to it in a year or two.
> Carl McMillin
> Brecksville, OH


End of Mead Lover's Digest #1470

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