I siphoned my wine to separate it from the yeast but it's still cloudy.?!
Um is this normal!? If I drink residual yeast, what could the negative affects be!? I already drank about a cup, so what should I do, if that was a bad thing for me to do!.Www@FoodAQ@Com
Answers:
It may take more than one racking for all the yeast to settle out!. It's quite normal!. Some people use isinglass or bentonite to speed sedimentation, some filter!. Most don't!. You lose some of the taste along with the yeast!.
As far as negative effects, it doesn't look as good if you have suspended yeast in your glass, nor does it taste as good!. Healthwise, the yeast is a plus, containing massive amounts of vitamin B12 and other B vitamins!.
The remark about sherry was in relation to the probability of introducing oxygen to your wine, causing it to maderize!. It's still potable but it tastes more like sherry than whatever you were aiming for!. It will get you drunk but it won't win any prizes!.Www@FoodAQ@Com
As far as negative effects, it doesn't look as good if you have suspended yeast in your glass, nor does it taste as good!. Healthwise, the yeast is a plus, containing massive amounts of vitamin B12 and other B vitamins!.
The remark about sherry was in relation to the probability of introducing oxygen to your wine, causing it to maderize!. It's still potable but it tastes more like sherry than whatever you were aiming for!. It will get you drunk but it won't win any prizes!.Www@FoodAQ@Com
How long did you let it ferment prior to racking (siphoning it)!? It is very normal for wine to be cloudy for months after you originally introduce yeast to your grape juice!. It depends on the grape variety and yeast used!.
If it has been less than 2-4 months, I wouldn't worry at all!. Just let the beer sit in the secondary fermentation vessel for another few months and most of yeast should drop out!.
If it has been longer than 4 months, you may still be able to "naturally" clarify by allowing it to sit for an extended period of time and then transferring again to you tertiary (3rd) fermentation vessel!. If you continue to do this, normally you will end up with a clear wine!.
Your local homebrew/wine shop should also stock some clarifying agents!. Talk to someone there and you should be able to purchase an additive that will help remove the suspended yeast!.
As a previous poster advised!. It won't hurt you to drink cloudy wine!. In fact, it may be healthier for you because the yeast have a great deal of nutritional value!. But you do lose some of the aesthetic value!.!.!.Www@FoodAQ@Com
If it has been less than 2-4 months, I wouldn't worry at all!. Just let the beer sit in the secondary fermentation vessel for another few months and most of yeast should drop out!.
If it has been longer than 4 months, you may still be able to "naturally" clarify by allowing it to sit for an extended period of time and then transferring again to you tertiary (3rd) fermentation vessel!. If you continue to do this, normally you will end up with a clear wine!.
Your local homebrew/wine shop should also stock some clarifying agents!. Talk to someone there and you should be able to purchase an additive that will help remove the suspended yeast!.
As a previous poster advised!. It won't hurt you to drink cloudy wine!. In fact, it may be healthier for you because the yeast have a great deal of nutritional value!. But you do lose some of the aesthetic value!.!.!.Www@FoodAQ@Com
First it is normal and not bad for us!. It is most likely yeast which contain a good deal of B vitamins!. But they can lysis (die and split open) releasing bitter compounds-mostly the B vitamins into your beer/wine!. But again this is also normal for homebrewed beer & wine!. A rare condition known as haze is caused by harmless bacteria!. The haze, as the name suggests, clouds the beer or wine!. But this is not a problem if you use good cleaning and sanitation practices and a good yeast source!.
One thing you can do is a series of 1 or 2 rackings to another vessel to age a settle!. This will each time leave more yeast behind leaving your beer more clear each time!. You could also filter your homebrew!. Many suppliers have special designed filters that cost about $35-$100 which do a nice job in yeast removal!. When doing this you can chill your beer first!. By throwing a "chill haze" (beer, but similarin wine) you can filter out other natural compounds that form in cold beer that may cloud it!. They are also natural and their removal is voluntary and visually pleasing!.
http://www!.williamsbrewing!.com/BEER_AND_!.!.!.
http://www!.thegrape!.net/browse!.cfm/2,117!.!.!.
Filtering in a large scale op
http://www!.sterkensbrew!.be/sbm/beer_maki!.!.!.Www@FoodAQ@Com
One thing you can do is a series of 1 or 2 rackings to another vessel to age a settle!. This will each time leave more yeast behind leaving your beer more clear each time!. You could also filter your homebrew!. Many suppliers have special designed filters that cost about $35-$100 which do a nice job in yeast removal!. When doing this you can chill your beer first!. By throwing a "chill haze" (beer, but similarin wine) you can filter out other natural compounds that form in cold beer that may cloud it!. They are also natural and their removal is voluntary and visually pleasing!.
http://www!.williamsbrewing!.com/BEER_AND_!.!.!.
http://www!.thegrape!.net/browse!.cfm/2,117!.!.!.
Filtering in a large scale op
http://www!.sterkensbrew!.be/sbm/beer_maki!.!.!.Www@FoodAQ@Com
filter itWww@FoodAQ@Com
