Mead Lovers Digest #1470

Published in

· 8 months ago

Subject: Mead Lover's Digest #1470, 12 May 2010 
From: mead-request@talisman.com 

 
Mead Lover's Digest #1470                                  12 May 2010 

                      Mead Discussion Forum 

Contents: 
  Re: Commercial Reverse Osmosis for Mead (Mike Faul) 

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Subject: Re: Commercial Reverse Osmosis for Mead 
From: Mike Faul <mfaul@faul.net> 
Date: Wed, 05 May 2010 09:05:40 -0700 

That would be an interesting idea. Reverse osmosis filtration separates 
out from bulk wine a "permeate" stream which is nearly pure 
water/alcohol, containing no color or flavors. This can then be 
distilled inline and the resulting water or alcohol added back to the 
wine to increase or decrease the alcohol content. 

I don't think that they are really using reverse osmosis but perhaps a 
modified cross-flow filtration or possibly a bulk lees filtration and 
then inline a .45 or .2 micron absolute filtration (ultra-filtration). 

But then again maybe I'm wrong. Not to brag or anything but I probably 
have the most advanced filtration system in the 'mead industry. 

Mike 

> Subject: Commercial Reverse Osmosis for Mead 
> From: docmac9582@aol.com 
> Date: Thu, 29 Apr 2010 13:34:29 -0400 
> 
> Reverse Osmosis 
> Nathan Boettcher asked about commercial use of reverse osmosis for mead. 
> Jilbert Winery in Valley View, Ohio uses it twice on their mead - once 
> before fermentation and a second time to remove the yeast when it gets to 
> the point they want to stop fermentation; and then sells the mead/honey 
> wine immediately.  In my opinion, the mead tastes very clean with few 
> faults and compares favorably with most commercial meads - but is a bit 
> thin and young.  Although good now, I have a bottle or two aging to see 
> what happens to it in a year or two. 
> Carl McMillin 
> Brecksville, OH 

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End of Mead Lover's Digest #1470 
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