Hey all,
Between various mead batches I found 12L of Apricot nectar available really cheap and decided to try and make an apricot wine out of it. Without any other additives it started at 1.090 and is almost dry just over a week later and has begun separating. However, the left over pulp from the apricot nectar appears to be taking up a massive amount of space, 9 of 12 litres it seems.
It seems a bit of a waste to get rid of so much gross lees, so I'm wondering about trying to filter it with some cheese cloth or something (a quick test shows that this seems to work alright). Does anyone have any experience with this, and can suggest some ways of doing this without oxidizing the whole thing. I was thinking:
Slowly pour into a large funnel lined with cheese cloth and then into another demijohn. Add a half cup of sugar to re-start a bit of the fermentation and drive off some of the excess oxygen. Thoughts?
Between various mead batches I found 12L of Apricot nectar available really cheap and decided to try and make an apricot wine out of it. Without any other additives it started at 1.090 and is almost dry just over a week later and has begun separating. However, the left over pulp from the apricot nectar appears to be taking up a massive amount of space, 9 of 12 litres it seems.
It seems a bit of a waste to get rid of so much gross lees, so I'm wondering about trying to filter it with some cheese cloth or something (a quick test shows that this seems to work alright). Does anyone have any experience with this, and can suggest some ways of doing this without oxidizing the whole thing. I was thinking:
Slowly pour into a large funnel lined with cheese cloth and then into another demijohn. Add a half cup of sugar to re-start a bit of the fermentation and drive off some of the excess oxygen. Thoughts?