--- therockinc@y... wrote:> I've been trying to run mine through a coffee filter like you> suggested but it's extremely slow going. I placed a funnel on my> second bottle, placed coffee filter into funnel, poured beverage> into filter. After about 10 seconds it goes from a steady pour toa> slow drip. what am I doing wrong?>Debris is building up in the filter. That slows the flow.Keep replacing filter every pint or so. Why don't you tryjust leaving your drink in the fridge for a week and tryit. Most of the yeast taste will be gone. Seems a lot easierthan what your going through.> > > > The cloudy color in the beverage is suspended yeast> > > > cells. Like Steve said. Once the beverage clears> > > > most (there still might be a faint hint of yeast> > > > flavor)of the yeast taste will go away. I put my> > > > 2L bottles in the fridge for 2 or 3 days. Then transfer> > > > the drink ( I like getting the beverage off the lees> > > > (sediment) as soon as possible) into smaller plasic> > > > soda bottles for 10 days. This produces perfectly> > > > clear drinks that look great when you serve them.> > > > The taste is awesome to. If your use to drinking> > > > commercial wines and beers you will notice even the> > > > slight bit of yeast taste. That is because those> > > > beverages are filterd and all the yeast cells are> > > > removed. Even vintage wines are filtered to prevent> > > > any more fermenting from taking place in the corked> > > > bottle. Try drinking a bottled conditioned ale> > > > (Like Sierra Nevada Pale Ale) and you will notice a> > > > hint of yeast taste. If you don't like any yeast taste> > > > then natural alcoholic beverages might not be your> > > > cup of tea:-)> > >> > >> > >> > >> > >> > >Yahoo! Groups Links> > >> > >> > >> > >ORGINAL POSTER: ramjammn

At 12:42 AM 8/12/2004 +0000, you wrote:>I only suggested it because i know you can run cheap vodka through>one and it will improve the taste.>>--- Steve wrote:> > Never try to filter a beverage through a brita filter.Distilled spirits don't contain yeast, but giving it one more tripthrough a charcoal filter is never going to hurt the taste...ORGINAL POSTER: steve

Never try to filter a beverage through a brita filter. It willjust ruin the filter. There are two ways to get all the yeast out:method 1) Clarify in the fridge. Carefully siphon off intoanother container being careful not to disturb thesediment. Repeat. Clarify. Pour through coffee filter.method 2) Add a chemical specifically sold to clarify home brewwines or beers. Then follow method 1.Both methods work equally well, but method 2 will shave a few daysoff the process. Method 2 is also better for bottling if you are unsurefermentation has ended as most of the clarifiers also kill the yeast. Someof these chemicals contain sulfites which can cause rare allergic reactionsand have anecdotally been linked to cancer. Other clarifiers, likegelatin, may not kill all the yeast but is also effective.At 05:17 AM 8/11/2004 +0000, you wrote:>I don't mind a slight hint of yeast taste (sierra nevada happens to>be one of my favorite beers) it's just mine was so strong. I'll let>my next batch clarify before drinking. I was just concerned to see>if my first batch worked. quick question though: I'm wanting to>serve this to some friends and i'm not sure if they'll detect the>taste after clarifying or not, do you think if i poured it through>one of those brita pitchers it would filter out all of the yeast and>if it did would it filter out good parts of the beverage?>>>>>--- "ramjammn" wrote:> > --- In E-Z-Caps@yahoogroups.com, therockinc@y... wrote:> > > My first beverage just finished fermenting. I got impatient>dring> > > clarification and drank some as soon as it was cold. it tasted> > good> > > but I noticed the distinct flavor of the yeast. My question>is:> > > Does this go away after clarification or will all of mine have>this> > > flavor? If so i can live with it I'd just rather not have that> > > yeasty taste.> >> > The cloudy color in the beverage is suspended yeast> > cells. Like Steve said. Once the beverage clears> > most (there still might be a faint hint of yeast> > flavor)of the yeast taste will go away. I put my> > 2L bottles in the fridge for 2 or 3 days. Then transfer> > the drink ( I like getting the beverage off the lees> > (sediment) as soon as possible) into smaller plasic> > soda bottles for 10 days. This produces perfectly> > clear drinks that look great when you serve them.> > The taste is awesome to. If your use to drinking> > commercial wines and beers you will notice even the> > slight bit of yeast taste. That is because those> > beverages are filterd and all the yeast cells are> > removed. Even vintage wines are filtered to prevent> > any more fermenting from taking place in the corked> > bottle. Try drinking a bottled conditioned ale> > (Like Sierra Nevada Pale Ale) and you will notice a> > hint of yeast taste. If you don't like any yeast taste> > then natural alcoholicORGINAL POSTER: steve

If my idea about filtering out the yeast would work then youwouldn't have to worry about further fermentation and no 'splodinjars. I think i might test it on what's left of my first batch.--- "GODDESS FARAH" wrote:> I purchased some reproduction hand made clay wine jars recently todo> a re enactment---I want to make an ancient style beverage. I> wondered if anyone has any thoughts on the transferring of thewine> to a clay jar after fermentation (then sealing it with a corkstopper> and perhaps wax)?>> I certainly don't want shards of amphora exploading all over the> place...and I dont mind if the thing goes flat. LOL>> Any comments, ideas, or recipes are extremely welcome.>> FarahORGINAL POSTER: therockinc

I only suggested it because i know you can run cheap vodka throughone and it will improve the taste.--- Steve wrote:> Never try to filter a beverage through a brita filter.It will> just ruin the filter. There are two ways to get all the yeast out:>> method 1) Clarify in the fridge. Carefully siphon offinto> another container being careful not to disturb the> sediment. Repeat. Clarify. Pour through coffee filter.>> method 2) Add a chemical specifically sold to clarifyhome brew> wines or beers. Then follow method 1.>> Both methods work equally well, but method 2 will shave afew days> off the process. Method 2 is also better for bottling if you areunsure> fermentation has ended as most of the clarifiers also kill theyeast. Some> of these chemicals contain sulfites which can cause rare allergicreactions> and have anecdotally been linked to cancer. Other clarifiers,like> gelatin, may not kill all the yeast but is also effective.>> At 05:17 AM 8/11/2004 +0000, you wrote:> >I don't mind a slight hint of yeast taste (sierra nevada happensto> >be one of my favorite beers) it's just mine was so strong. I'lllet> >my next batch clarify before drinking. I was just concerned tosee> >if my first batch worked. quick question though: I'm wanting to> >serve this to some friends and i'm not sure if they'll detect the> >taste after clarifying or not, do you think if i poured itthrough> >one of those brita pitchers it would filter out all of the yeastand> >if it did would it filter out good parts of the beverage?> >> >> >> >> >--- In E-Z-Caps@yahoogroups.com, "ramjammn" wrote:> > > --- In E-Z-Caps@yahoogroups.com, therockinc@y... wrote:> > > > My first beverage just finished fermenting. I got impatient> >dring> > > > clarification and drank some as soon as it was cold. ittasted> > > good> > > > but I noticed the distinct flavor of the yeast. My question> >is:> > > > Does this go away after clarification or will all of minehave> >this> > > > flavor? If so i can live with it I'd just rather not havethat> > > > yeasty taste.> > >> > > The cloudy color in the beverage is suspended yeast> > > cells. Like Steve said. Once the beverage clears> > > most (there still might be a faint hint of yeast> > > flavor)of the yeast taste will go away. I put my> > > 2L bottles in the fridge for 2 or 3 days. Then transfer> > > the drink ( I like getting the beverage off the lees> > > (sediment) as soon as possible) into smaller plasic> > > soda bottles for 10 days. This produces perfectlyORGINAL POSTER: therockinc

--- "GODDESS FARAH" wrote:> I purchased some reproduction hand made clay wine jars recently todo> a re enactment---I want to make an ancient style beverage. I> wondered if anyone has any thoughts on the transferring of the wine> to a clay jar after fermentation (then sealing it with a corkstopper> and perhaps wax)?>> I certainly don't want shards of amphora exploading all over the> place...and I dont mind if the thing goes flat. LOL>> Any comments, ideas, or recipes are extremely welcome.>> FarahYou could let it go completely flat but their still could be aproblem. If their is still any unfermented sugar in the beverageand you seal the bottle it will build pressure again. Even at40 to 45 deg. I had some beverages that I put into 22oz beerbottles. They werer in a fridge at 45 deg for 30 days. When Iopened them they were under large amounts of pressure and hadto be bleed slowly. Even at that I lost 1/3 of the bottle andall the sediments were stired up. Kind of frusttating when youwait all that time to clarify your drink and that happens. Evenat 45 deg fermentation takes place. Very, very slowly but it doestake place. I now use 33.8oz soda bottles to store my wines.Every week or so I bleed off any gas that has started to build up.ORGINAL POSTER: ramjammn

--- therockinc@y... wrote:> My first beverage just finished fermenting. I got impatient dring> clarification and drank some as soon as it was cold. it tastedgood> but I noticed the distinct flavor of the yeast. My question is:> Does this go away after clarification or will all of mine have this> flavor? If so i can live with it I'd just rather not have that> yeasty taste.The cloudy color in the beverage is suspended yeastcells. Like Steve said. Once the beverage clearsmost (there still might be a faint hint of yeastflavor)of the yeast taste will go away. I put my2L bottles in the fridge for 2 or 3 days. Then transferthe drink ( I like getting the beverage off the lees(sediment) as soon as possible) into smaller plasicsoda bottles for 10 days. This produces perfectlyclear drinks that look great when you serve them.The taste is awesome to. If your use to drinkingcommercial wines and beers you will notice even theslight bit of yeast taste. That is because thosebeverages are filterd and all the yeast cells areremoved. Even vintage wines are filtered to preventany more fermenting from taking place in the corkedbottle. Try drinking a bottled conditioned ale(Like Sierra Nevada Pale Ale) and you will notice ahint of yeast taste. If you don't like any yeast tastethen natural alcoholic beverages might not be yourcup of tea:-)ORGINAL POSTER: ramjammn

As the beverage clarifies, the yeasty taste will go away. Anotherquestion I get a lot, is if the yeast is dangerous. It's not. It hasvitamins and minerals and some health practitioners (for both humans andanimals) recommend eating brewers yeast for a variety of ailments.At 03:22 PM 8/10/2004 +0000, you wrote:>My first beverage just finished fermenting. I got impatient dring>clarification and drank some as soon as it was cold. it tasted good>but I noticed the distinct flavor of the yeast. My question is:>Does this go away after clarification or will all of mine have this>flavor? If so i can live with it I'd just rather not have that>yeasty taste.>>>>>>Yahoo! Groups Links>>>>ORGINAL POSTER: steve

I purchased some reproduction hand made clay wine jars recently to doa re enactment---I want to make an ancient style beverage. Iwondered if anyone has any thoughts on the transferring of the wineto a clay jar after fermentation (then sealing it with a cork stopperand perhaps wax)?I certainly don't want shards of amphora exploading all over theplace...and I dont mind if the thing goes flat. LOLAny comments, ideas, or recipes are extremely welcome.FarahORGINAL POSTER: goddess

I don't mind a slight hint of yeast taste (sierra nevada happens tobe one of my favorite beers) it's just mine was so strong. I'll letmy next batch clarify before drinking. I was just concerned to seeif my first batch worked. quick question though: I'm wanting toserve this to some friends and i'm not sure if they'll detect thetaste after clarifying or not, do you think if i poured it throughone of those brita pitchers it would filter out all of the yeast andif it did would it filter out good parts of the beverage?--- "ramjammn" wrote:> --- In E-Z-Caps@yahoogroups.com, therockinc@y... wrote:> > My first beverage just finished fermenting. I got impatientdring> > clarification and drank some as soon as it was cold. it tasted> good> > but I noticed the distinct flavor of the yeast. My questionis:> > Does this go away after clarification or will all of mine havethis> > flavor? If so i can live with it I'd just rather not have that> > yeasty taste.>> The cloudy color in the beverage is suspended yeast> cells. Like Steve said. Once the beverage clears> most (there still might be a faint hint of yeast> flavor)of the yeast taste will go away. I put my> 2L bottles in the fridge for 2 or 3 days. Then transfer> the drink ( I like getting the beverage off the lees> (sediment) as soon as possible) into smaller plasic> soda bottles for 10 days. This produces perfectly> clear drinks that look great when you serve them.> The taste is awesome to. If your use to drinking> commercial wines and beers you will notice even the> slight bit of yeast taste. That is because those> beverages are filterd and all the yeast cells are> removed. Even vintage wines are filtered to prevent> any more fermenting from taking place in the corked> bottle. Try drinking a bottled conditioned ale> (Like Sierra Nevada Pale Ale) and you will notice a> hint of yeast taste. If you don't like any yeast taste> then natural alcoholic beverages might not be your> cup of tea:-)ORGINAL POSTER: therockinc