[quote=“MPFbrewer”]Hi,
I watched a youtube video of one of those cream separators…
So you’re thinking that clear sake will come out the milk side and thick nigori cream will come out the cream side? I’m just a bit confused as to what you think this type of centrifuge will achieve.
What about a commercial salad spinner?
This one:
http://www.hobartcorp.com/products/food-prep/salad-dryers/
spins at 405 RPM.
The sake could be poured into mesh bags and then loaded into this thing. I think the result would be more like a pressing though than a filtration.
Is your goal to kill the yeast and end up with ultra clear sake?
At what point in the ferment are you thinking of implementing filtration?
How do you currently press your sake?
-MPFbrewer[/quote]
The cream separator was presented because of the high rpm, already being made of food grade materials, and the relatively low cost compared to other centrifugal filtration/separation machines I had found.
I finally found a blog on a biodeisel forum yesterday where a guy used one to purify used vegetable oil. In his post, he said that only clean oil came out the milk side, and nothing out the other. He went on to mention that the stacked disc design of the separator held a very minimal amount of particulate… which seems to make the cream separator a bad choice… only exception being that it already has a motor set up for very high rpm, which is what we want for filtering the lees down to 1 micron or less. (I read the blue jean flavored sake thread… what a shame.)
I am trying to come up with some cost effective means to filter our sake at an accelerated rate, instead of having to let it sit for an additional two weeks. (as recommended by TMAK, two weeks at 34F before fining)
Anything with the words ‘commercial grade’ attached seem to also have several extra zero’s on the price tag, so that to me eliminates the commercial grade (anything) option.
Killing the yeast was actually just an added bonus that I found along the way. The whole idea is mainly for clarification.
I have not finished my first batch yet, but my intent was initially to press the sake. Once the majority of the lees is removed, that would make a centrifugal filter a much more viable option.
I will take a picture of the press i built. I of course haven’t used it yet, but my design uses two all-thread rods, a couple springs, and some mdf scaps I had laying around in the garage. I’m using two one gallon buckets (using 1 gal paint strainer bags) stacked together instead of a piston and cylinder setup. All I have left to finish it is to cut some stainless wire mesh to lay inside the bottom bucket (to allow the sake to flow). On the bottom of the outer bucket I epoxied a plastic barbed fitting so I can attach a plastic hose for routing.