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Filtering to stop Fermentation

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M

Michael_Ng

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Dec 9, 2004
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I'm thinking of setting up a series of 10 inch filters to stop fermentation after Primary without using chemicals.

Do I really need 4 stages? (5/3/1/0.5 micron) Or can I get away with skipping one?

Is 0.5 micron overkill or will I risk getting bottle bombs if I don't take it to 0.5 absolute?

Michael
 
Make life easy on yourself and let the mead settle out until it's clear after racking to secondary. Then add finings and cold crash and filter through a 1 micron and a .5 micron. You're throwing away money with those first two stages. In addition, although I can't point at any academic studies, it's said that sanitary filtering will inhibit the aging process.

You want to let mead sit in secondary unfiltered for a few months before you start the polish process. It will more often than not fall clear during this time. Then after you fine and filter you have nicely polished mead.


Sent from my TARDIS at the restaurant at the end of the universe while eating Phil.
 
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