When does filtering not clear?

[MikeWNC]

I’m trying filtering for the first time on a hazy cyser. I’m sure I’m missing a basic concept or 10, so I’m hoping someone will educate me.

I ran the cyser through the Fermtech Mini 2 filtering system starting with coarse filtering (8 micron). No change. Ran it again… no change.

I tried three more times varying the filter size, moving down to two 2 micron filters (through which I ran the cyser twice), and saw no substantial change.

There were zero leaks, no pumping issues, no clogging… so can anyone tell me my mistake? This cyser is about a month old and around 7% ABV (FG 1.000). I make it with only apple juice and honey. I’m just wondering what is not clearing through the filter. The photo on the left is pre-filter, the right is post.

 

[darigoni]

I’ve never filtered. Have you tried doing an internet search?

I found this on home brew talk.com :

”Unfortunately time is your only friend if you are waiting for suspended yeast and such to sediment out.

If you want to filter, you will need a pump and a pad or cartridge filtering system. You may be able to rent a unit from your local homebrew store. A 1-micron filter is a good polish filter size to remove most of the yeast and not leave sediment. If you plan to back-sweeten, you should stabilize the wine and sterile filter it (0.45-micron). This is what I do to all my wine. The filters can only handle so much dirt-load, so a relatively clean wine going into it is best.”

And, I also found this: http://madalchemead.com/how-to-filter-mead/

 

[mannye]

Some haze from pectin can’t be removed by filtering, unfortunately. Sounds like this is what you have.

From the internet:

In a fermented, hazy wine that will not clear, it may be pectin related. Add 4 ounces of denatured alcohol to 1 ounce of wine in a test jar and look for stringy clots to form, indicating there is long chain pectin left. 1 teaspoon of pectin enzyme in 6 gallons should clear this up in the finished wine.

 

[MikeWNC]

Some haze from pectin can’t be removed by filtering, unfortunately. Sounds like this is what you have.

From the internet:

In a fermented, hazy wine that will not clear, it may be pectin related. Add 4 ounces of denatured alcohol to 1 ounce of wine in a test jar and look for stringy clots to form, indicating there is long chain pectin left. 1 teaspoon of pectin enzyme in 6 gallons should clear this up in the finished wine.

Thanks mannye. This was the only thing I could think of, but some folks said it could be filtered out so I wasn’t sure. I ordered some enzyme to clear it up.

 

[MikeWNC]

I’ve never filtered. Have you tried doing an internet search?

I found this on home brew talk.com :

”Unfortunately time is your only friend if you are waiting for suspended yeast and such to sediment out.

If you want to filter, you will need a pump and a pad or cartridge filtering system. You may be able to rent a unit from your local homebrew store. A 1-micron filter is a good polish filter size to remove most of the yeast and not leave sediment. If you plan to back-sweeten, you should stabilize the wine and sterile filter it (0.45-micron). This is what I do to all my wine. The filters can only handle so much dirt-load, so a relatively clean wine going into it is best.”

And, I also found this: http://madalchemead.com/how-to-filter-mead/

I’ve never filtered. Have you tried doing an internet search?

I found this on home brew talk.com :

”Unfortunately time is your only friend if you are waiting for suspended yeast and such to sediment out.

If you want to filter, you will need a pump and a pad or cartridge filtering system. You may be able to rent a unit from your local homebrew store. A 1-micron filter is a good polish filter size to remove most of the yeast and not leave sediment. If you plan to back-sweeten, you should stabilize the wine and sterile filter it (0.45-micron). This is what I do to all my wine. The filters can only handle so much dirt-load, so a relatively clean wine going into it is best.”

And, I also found this: http://madalchemead.com/how-to-filter-mead/

This is close to how far I filtered. I think that mannye is right and it’s pectin haze that just can’t be filtered. It’s strange that some people say that it can, but it definitely will need some pectin enzyme is this case.

 

[Squatchy]

Do what Mannye said. Then filter with .45 micron.

 

[MikeWNC]

Do what Mannye said. Then filter with .45 micron.

Funny enough, immediately after I racked and stabilized it, the pectin dropped out.

 

[crazedalizamg]

I’m trying filtering for the first time on a hazy cyser. I’m sure I’m missing a basic concept or 10, so I’m hoping someone will educate me.

I ran the cyser through the Fermtech Mini 2 filtering system starting with coarse filtering (8 micron). No change. Ran it again… no change.

I tried three more times varying the filter size, moving down to two 2 micron filters (through which I ran the cyser twice), and saw no substantial change.

There were zero leaks, no pumping issues, no clogging… so can anyone tell me my mistake? This cyser is about a month old and around 7% ABV (FG 1.000). I make it with only apple juice and honey. I’m just wondering what is not clearing through the filter. The photo on the left is pre-filter, the right is post.
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Clogged Filter: If the filter becomes clogged with particles or contaminants, it may no longer effectively filter air or liquid. Regularly replacing or cleaning the filter can solve this problem.