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View Full Version : Clearing/filtering peach melomel.



Jezter
12-18-2014, 11:51 PM
I have a small issue with my peAch melomel. I bought the peaches months ago and at the time I peeled and puréed it and froze them in ice cream Pails.


I brewed about 6.5 gallons I always like to do a bit extra.

So the problem is I have 1.5 gallons of extremely milky pulp in it. I am skeptical it will clear. I tried simply filtering some with very thin cheesecloth or a dish cloth and it didn't work at all. Just plugged up.

So could some fining or cleaning agents work on this? Anyone have pAst experience with something like this?

My dad has a pump/filter but this slurry muck I'm sure would plug anything up.


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zapped
12-19-2014, 10:37 AM
When I did my pumpkin mead my son and I strained through a sterilized cotton t-shirt but it was a hot mess. We had to continually scrape away the puree with a spoon so it would drain.

We then dumped the puree into another container.

Took forever but we eventually got it done.

Good luck.

ostensibly
12-19-2014, 02:52 PM
My funnel has a fairly fine filter which gets clogged a lot with peaches or other fruit prone to disintegration, when that happens I usually have to constantly scrape the filter with a spoon just to keep liquid moving through it. It's not great but it works, slowly.

mannye
12-20-2014, 12:57 AM
Perhaps just running through a fine sieve in batches? Add a bunch of Camden tablets to it to help prevent oxidation.


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Jezter
12-20-2014, 04:22 AM
Yeah I may try something else like that again, cloth or sieve but keep spooning out the pulp. I will definitely never do this again and I will always use a hop bag or something.

It least the main 5g Carboy is ok but the 1g and half 1g Carboy I have leftover are mostly full of sludge. I just don't want to lose it!


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mannye
12-20-2014, 10:57 AM
Sanitize a couple of t-shirts and let it slowly drip through them. That should work.

ostensibly
12-21-2014, 09:43 PM
The 1-gallon carboys will probably yield several more bottles worth once the gunk settles.

EJM3
12-22-2014, 02:00 AM
Also cold crashing can really help recover good mead from the gunky sediment..

Jezter
12-22-2014, 02:01 AM
Will bentonite bind and aid in the settling of the purée? Literally they are 2/3 full of pulp.


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mannye
12-22-2014, 09:09 AM
Will bentonite bind and aid in the settling of the purée? Literally they are 2/3 full of pulp.


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I don't know, but my thinking is not really. Fining agents are really for getting microscopic particles out of suspension so I don't know how effective it will be for already large fruit particles.

JDWebb
12-27-2014, 04:55 PM
Try coffee filters?

EJM3
12-29-2014, 05:58 PM
I have tried those and you end up oxidizing and changing them every other cup full, they are not meant to handle that kind of filtering. More like a basket/filter to run water through and make an extract like coffee that has relatively large particles so that the liquid (water) extracts the wanted compounds into liquid form that easily pass through the basket/filter leaving behind the unwanted and spent substances...

JDWebb
12-29-2014, 06:48 PM
Try wetting them first, and don't use the white ones, use the natural ones, usually brown paper ones. I use them frequently when I filter my infusions with good results. I also use un-colored paper towels on occasion with no impact on taste. Other than that, use cheesecloth or natural muslin.

Medsen Fey
12-29-2014, 11:49 PM
Nylon pantyhose can make a good filter, or a good brew bag for mush-prone fruits/veggies.

Squatchy
12-29-2014, 11:58 PM
I made a batch with mango and it was very similar. I think your best bet is to cold crash it. You can get the clearish stuff off the top. Then put the rest into tall, slender bottle and continue to cold crash and keep getting what you can off the top. The more slender bottle you can go the better. I'm pretty sure you will still lose a lot

Medsen Fey
12-30-2014, 05:40 PM
I still want a centrifuge for Christmas! :icon_rendeer::icon_santa:
Apparently the Grinch struck again and I have to wait another year...:tongue2: