Take the 2-minute tour ×
Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. It's 100% free, no registration required.

I have tried to use many things to clear wine or fermented beverage. Things like cloth, paper towels and coffee filters, non of these work well, but what is the most effective way to clear out the thick yeast left over and further more, after all the clearing is done, is there anyway to make it more clear?

share|improve this question
2  
possible duplicate of How to get clearer and more clarified home-brewed beers? –  Scott Feb 23 at 8:28
add comment

4 Answers 4

up vote 4 down vote accepted

Using any of those things to filter beer will badly oxidize it and ruin the flavor. I clear beer with time and cold temperature. A couple months at 35F will clear just about any beer. You can also use things like gelatin, Polyclar, or Biofine. If you want to filter you needs kegs and a CO2 setup to push the beer so you can do it in an enclosed manner and not pick up oxygen. Or, there's the old standby of drinking out of a porcelain mug so you can't see it! ;)

share|improve this answer
add comment

Use Cold crashing so the yeast and other undesirables fall out of suspension and to the bottom of the vessel.

Finings is another way clarify and drop out the undesirables from suspension in the fluid.

Then Rack in to a new vessel, you transfer the from one vessel to another gently with a siphon of some description and leave behind the sediment undisturbed.

share|improve this answer
add comment

An additive like Irish Moss during the last few minutes of the boil will help clarify the final product. I've also found racking to a secondary fermenter has helped clarify a lot too.

Using cheese cloth, or coffee filters have a potential for introducing bacteria into the final beer

share|improve this answer
    
+1 for Irish Moss at end of wort boil! It was all I needed for top-fermenting yeasts I used in the past (Pale Ale, mostly). –  stimsonhallite Feb 25 at 3:33
add comment

Cold crashing has the best results in my opinion. Just get it as cold as you can for at least 1-2 weeks before you bottle.

For wine or cider, if you really want to get it clear you can use a secondary. However, the consensus is that you may risk oxidation during transfer.

share|improve this answer
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.