is it ok to strain the wine through cheeses cloth...

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is it ok to strain the wine through cheeses cloth...

Postby ezcaps » Wed Jan 20, 2010 2:30 am

Here is a question I have recently received:

"I am making my first batch of cranapple coolers the recipe that was sent with my kit. I have another question after fermantion and the clarifing process is completed is it ok to strain the wine through cheeses cloth to get rid of sediment at bottom? Will this effect the alcohol percentage in wine?"

Please feel free to add your own insights to the question.

It will not effect the alcohol percentage.

I have never tried to strain a beverage through anything, so I do not know if cheesecloth will help the sediment. The best thing to do is let the beverage clarify on its own by sitting in a cold place. The colder it is, the thicker the sediment is and the less likely it is to get disturbed by pouring. Traditionally, alcoholic beverages are cleared in this fashion by transferring the liquid to a clean container, leaving as much sediment behind as possible and then repeating the process if necessary. Most homebrewers/winemakers accept a small amount of sediment rather than to invest the effort in making it completely clear, however this is a personal decision based on what you prefer.
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Re: is it ok to strain the wine through cheeses cloth...

Postby mikemojc » Mon Jan 10, 2011 2:39 am

You can strain the wine through cheese cloth, or filter it , like through a coffee filter if you like. The 'traditional' method for removing larger bits and pieces is to 'rack' the wine by siphoning off the clear stuff from the top and leaving the sediment that collects on the bottom. Chilling the wine helps the sediment drop to the bottom for more effective racking.

Either way, Enjoy!
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is it ok to strain the wine through cheeses cloth

Postby WarnerHak » Wed Jan 16, 2019 4:41 pm

So the wine yeast is hardier than the bread yeast it sounds like. Yet the finished product of the bread yeast, beer, is hardier than wine. Is that about right?
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