StillSmart

I make up a lot of flavours using ingredients such as oak, vanilla & cinnamon. They all give off a slight dust, which filtering does not seem to get rid of, but settling does. I then have bottles that need to be racked or decanted.

I got to thinking, wouldn't it be good to keep the bottles inverted so it settles in the neck (think champagne). With the bottle still inverted, you could then open a valve and just let the sediment out.

I can't find a small glass conical fermenter - which would be ideal.
Copper pipes and a lever valve sprang to mind - but then you have to let the air back in as well.

Answer on a postcard please.......

I have the same problem Mash but what I do after filtering is store my product in 5 litre glass jars with a tap on the bottom. I never seem to get to the point where i'm drawing the crap off the bottom and just bottle up as I go along.

I’m not sure this is exactly what you had in mind, Mash, but you could put something along the lines of your idea with this sort of stuff, I’m sure

http://www.scientificglass.co.uk/contents/en-uk/d105_Funnels_-_Dropping___Separating.html

Might need some other bits and bobs as well, but lab glass wise, these guys have everything..

Cheers

Hampk

Hampk,
oooooooooooooo lab glassware - nearly as shiny as stainless. Good shout.

Klunk,
Thinking 1-2 litres, so equally I could drill a wire top jar. The 5l I have is a bit much (and full)

Interesting was also think along same lines .i am going to try this only holds just over a ltr

I do use siphoning instead of filtering for a few of my products.
With time I can reduce a cloudy apple pie to a clear one.
And it looks classier.
Filtering wouldn't do it.
Siphoning is simple, cheap, and very visual.
Personal taste.

Robert.

That's my thinking ED. Same as syphoning. But instead of removing the product from the sediment, I was thinking of removing the sediment from the product.

I use coffee papers, but you are right ordinary filtering doesn't do it.

For a couple of litres I guess there is not a better way of doing it.

saw this on a facebook group, not exactly what it is intended for, but might work.

http://sparkleklear.com/

jonx69 wrote:saw this on a facebook group, not exactly what it is intended for, but might work.

http://sparkleklear.com/

Looks like a tidy solution but I think needs the pressure of carbonation behind it which we wouldn’t have with spirits.

I’m finding the same issue after oaking my whisky, and it’s bloody annoying. Makes me wonder what the distilleries do, COD it must happen with their barrels ?.?

Entertainment value was great.
For making fizz, they have only solved half the problem - I wonder if they know how to make fizz at all


But it has given me a cunning idea....

just a shame these are plastic

https://youtu.be/B2PPBmJZFd0

Not too fussed about the plastic, but they will be a bugger to sanitise. And even harder to fit to crown cap bottles!

I have considered using one of these..

Look at this on eBay http://www.ebay.co.uk/itm/321889751977

Fit, lightly gas. Invert. When ready quickly bounce it on the adaptor (over the sink)

The lab glass is spot on. Remember it only needs to be big enough to take the sediment as you an rack off most of the clear stuff first.
A few smaller flasks is cheaper too.

I quite fancied the 1000mm jobbies. I am trying to perfect kings ginger, by the bottle, and there isn't a clear bit to rack off. But they are a bit pricey.

Test driving a wheat bag at the moment?