Filtration between unitank / bright tank and bottling

[Dhruv Jain]

Hello,

Want to achieve natural carbonation by spunding in my unitank. Since I would like to avoid getting any sediment into my bottles, would like to coarsely filter to approx. 10 microns right before bottling.

Thinking of placing the filter in-line between my unitank and counter pressure bottler; and simply using the CO2 pressure to push the cider from the unitank to the manifold / buffer of the CP filler. As the buffer empties during bottling, the lower pressure (in theory) should pull cider from the unitank to fill the buffer tank again. Any CO2 build up can be vented periodically using vent valves both in the filter housing as well as buffer tank. Is this a sensible system even with higher carbonation of 3 volumes of C02?

Also, what type of filter should I be getting? Been speaking to a few suppliers and all have suggested different solutions. I am leaning towards getting a bag filter (as opposed to a cartridge filter) however haven't really any comments on bag filters either here or on probrewer. Bag filters seem to be more economical, robust as well as capable of withstanding high suspended particle loads with limited pressure drop. Would be grateful for any practical experience or views.

Thanks,

dhruv.

[Christian Annese]

Any natural carbonation will be knocked out during the filtration process. It's advised that you degas your cider before you filter, this helps the filtering process go much faster.

[Dhruv Jain]

Any natural carbonation will be knocked out during the filtration process. It's advised that you degas your cider before you filter, this helps the filtering process go much faster.

I think German beer (spunding), sparkling wine made via Charmat or Russian method etc. are all filtered after carbonation using isobaric filtration. What I am interested in is how to achieve this without use of pumps, level switches etc. Further what is the gentlest and most economical way to achieve a clear product free of sedimentation without stripping out any/many flavours. 

[Christian Annese]

I've been making meads and ciders for 7 years now and have tried many different methods for clearing. I also want a very clear product with out stripping out flavor. I use a medium to course filter 1-5 microns. I found that sterile filters (.5-1 microns) effects the body and the flavor.

I've tried fining agents and I'll never use them again. In my experience they strip out alot of flavor.

I'm playing around with using pectic enzymes and treating the juice 24 hours before pitching the yeast.

[CiderSupply.com]

you may try to let the fermentation complete, and let your cider drop clear using enzymes or cold temperatures. Then when it's clear rack it out , clean your tank, and rack back into into your combo tank being used as a spunding tank. Add 20% unfermented juice or some sugar for carbonation to the appropriate specific gravity to get meet your carbonation level.

By doing this you will have gotten rid of most of the dead yeast load sitting at the bottom of the tank also and far enough away from the end of the suction of the racking tube.

Best regards
Chris Rylands

[Dhruv Jain]

you may try to let the fermentation complete, and let your cider drop clear using enzymes or cold temperatures. Then when it's clear rack it out , clean your tank, and rack back into into your combo tank being used as  a spunding tank. Add 20%  unfermented juice or some sugar for carbonation to the appropriate specific gravity to get meet your carbonation level.

By doing this you will have gotten rid of most of the dead yeast load sitting at the bottom of the tank also and far enough away from the end of the suction of the racking tube.

Hi Chris,

I hadn't thought of this; thank you. To be honest, I was hoping to be able to do everything in one tank and bottle straight out of it. In case I cannot get my filter set up to work will definitely consider racking and adding back juice for the carbonation.

Thanks,

dhruv.