Can you FILTER Homebrew for less than $20?
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- Опубліковано 27 вер 2023
- We test out a filter that costs less than $20 for homebrew mead, wine, cider or beer. A viewer told us about using these filters to eliminate the need to pasteurize, be able to rack only once, and other things. It sounded really awesome! So, we test!
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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.
BLASPHEMY! Dericka said TRBOS's full name and you did not play the fanfare! That's why your test didn't work to your expectations! ;)
You should test whether it actually removed the yeast. Bottle the filtered brew and add sugar. If no carbonation occurs, it worked.
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
Thanks for the vid... TRBOS makes an appearance!
Ironically, pouring tea into a bag 😂
I know people who use those for the first filtering of used engine or veg oil for making their own diesel fuel.
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
The nerd in me wants to let it settle a bit, get some goop off the bottom, and look at it through a microscope to see if there are are any yeast hanging out in there.
As long as my brew tastes good, I really don't care if it's cloudy.
Biomedical engineer here! 1 micron filter are used in industry for beer and wine stabilization, can confirm.
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.
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!
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.
Great vid. Thanks for showing exploration and fails... not just successes with bloopers (great content by itself tho)
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.
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.
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.
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".