Does anyone have any experience with a commercial grade centrifuge used to clear and help halt fermentation of wine/mead? Also, does anyone know where I can purchase one?
You could separate some solids and yeast from the must. Probably still would want to filter after. Might be nice if you want to speed up the settling process and not use chemicals.
BTW, I am unable to resist the impulse to ask a question regarding your continuous flow centrifuge despite your warning. Are you able to disclose the motor size and if it is single or three-phase? Just curious.
It is medical in nature.