Hi there all, I have been making some wine (and alcoholic water using Alcotec Turbo Star yeast) with some decent wine yeast and terrible, cheap grape juice. I am in a country that doesn't approve of that type of thing.
The brewing part seems to be going swimmingly, I think, but I'm wanting to filter out as much of the impurities for my guests. It can only be using regular, household items as activated whats-its-name is not for sale here. Or anything else brewing-related, for that matter.
Any suggestions, eg coffee filters etc will be gratefully accepted.
Actually thirsty the best clearing method bar none is gravity. Not only will the stuff in the wine "fall out" of it over time if it's left undisturbed, the wine will improve as well. Activated charcoal might be available there, I find it hard to believe that the Saudis don't keep fishtanks. The charcoal they use for the water filters in the fishtanks is activated charcoal. You can also use water filters that remove chlorine like a brita or other water pitcher, or you could probably break open a faucet type and use the carbon in there. Put a bunch of it in a sock of clean cloth in a funnel and trickle it through, that will remove a lot of the phenols etc. As I said tho the particles which are suspended in the wine, the stuff that makes it cloudy, that will fall out on it's own over time. If you have real trouble clearing it you can try an old method which uses egg whites. You take an egg white and mix it with water that has been boiled and cooled, mixing enough to combine them not froth it up at all you need to avoid air. Mix that into the wine. Keep in mind you can potentially get sick with this method depending on the egg, and it may ruin the wine. After it clears either with gravity or with the egg (which again is gravity but with assist of clumping) siphon the liquid off the lees (the stuff that settled out) into another clean container with a slender top which limits the air exposure and cap it off with a balloon or something and let it age for a few months before you rack it off again and bottle. Filters would seem like the way to go but trust me, time and gravity will do a much better job. I don't use finings at all when I make red wines (or filters). Whites I usually will filter with a polish (1 micron) filter after they have cleared for however long it takes (a year).
One other thing while I am thinking about it- as far as the taste of the stuff I mean. Where you are there is an abundance of spices to help the flavor. Orange peel, star anise, clove, cardomom. If you have ever had mulled wine or even some winter herbal teas you will know the tastes I am talking about, in fact the tea may even be available there in bags. Let some of this soak in some of the wine and try it you might like the results.
if i remember u drink your wine young. this is ok if u get the right formula. i wouldnt worry about the clarity as long as it taste good.
charcoal should make it taste better. the type of yeast matters too. and if u make it above 13% young wine will not taste very good.
try different things.
Thats good to know. If you like it younger make it with less sugar and sweeten it back. My suggestion is to make 2 batches of the stuff at once, age one and drink the other. Best of both worlds
WOW That is super-helpful of you, DamageInc and especially DGreene. Very much appreciated!
A recent, quick trip back to Blighty let me buy some things, so I'm using Young's yeast for the red wine (only can find red grape juice here) and Alcotec for the other stuff - don't know what I'll be using that for yet, maybe jelly?? I certainly don't want anyone to go blind so I won't be investing in a still!
I have a total of 16 (sixteen! ) ex-juice, water or coke containers, all between 1.5 and 5 litres, bubbling away in my bathroom right now. 35 bottles or so. Some will be used in about a fortnight while some of the others will probably still be around in a few months. Those ones should taste a bit better.
I also brought back Marmite, Coleman's mustard, Bisto gravy and Branston pickle, so now everyone here is my best friend A colleague has mulled wine before and he's looking into getting the right spices.
I never considered a Britta filter before, as before I just stuck the containers in the fridge or somewhere cool and not disturbed them ... for as long as possible ...
I'll try to siphon the wine off the lees and store in very full containers, once the bubbling has stopped and I've manually cleared it as much as possible. Then decant just before serving as we have several huge, glass jugs.
Have you ever filtered through some cloth? I dreamed last night of lining a sieve with some clean cloth, below having a large funnel into an empty, sterilized container. Don't know it this is a bad or terrible idea, ha ha.
I'll look in the local DIY store for fish tank filters/charcoal, but Saudi stores are a World-apart from Western ones.
Many thanks again all, I'm gonna keep on keeping on with this. Maybe I'll have a decent drop in the next few months. Until then it'll be fun testing it on my colleagues
ok green dont laugh. I have taken a funnel and lined it with a coffe filter. Someone has to hold on to the coffee filter once gravity takes control it will get sucked down the tube.But attach siphine hose to funnel and pour wine into it. The connection has to be airtight to work if it leaks it will not work. Hold funnel up gravity is your friend here.
Maybe you can strain it through a ghutra an iqal!
take a funnel...fill the funnel tube with sponge...now pour the wine on to the funnel....
i have noticed adding alcohol after filtering the wine will further leave waste in the bottom of jar....
Marmite, Branston Pickle and real mustard. You will have lots and lots of friends !!!
I must try a sponge. I find that coffee filters are a waste of time. They get clogged up and it takes for ever to filter the wine.
Leaving the stuff in the fridge and then pouring out very carefully seems the best idea if you do not have 'the kit'
I have heard leaving in a fridge for a week helps speed clearing. I am considering pressurising with co2 from the next batch fermenting, thinking a higher pressure should drop the heavier particles faster !?
I have found that if you do not pick your yeast for this specific reason then the pressure will slow or even stop further fermentation. I have used red star and other wine yeasts and tried the pressure method and every time it only stooped final or earlier fermentation and helped clarification only in the fact that it halted fermentation but as soon as it sat for an hour or 2 with no pressure the fermentation continued. You need specially bread yeast to do pressure fermentation. Basically the suspended yeast is still active and fermenting. very cold, pre-freezing, temps tend to cause the yeast to drop fast and if drawn off over several drops it will yield a finished product either early or perfectly done.
no don't do that. Give it the month it needs. In my younger days everything I tried to make things quicker just caused other problems.
Yea that my thoughts after a few years playin around too bob1 'time is kind' besides you want to mature your brew... at least a month , as you say the problem sorta takes care of itself.