Does anyone have any experience with using activated charcoal to help clear your sake and if so how did you filter it out? The Text Book of Sake’ Brewing (Brewing Society of Japan) implies using powdered activated charcoal mixed into your sake just after pressing and then filtering “with a cloth”. There is also mention of a cartrige filter that looks similar to a water filter with a paper membrane and a charcoal cartrige. It also mentions passing your sake through a box of what I have to assume if granulated activated charcoal.Any thoughts or ideas would be appreciated!
I've never done it but with what you are describing you might as well pass it through a Brita which is activated carbon.
I have never used activated carbon to make sake. You should be able filter out the carbon the same way you filter the sake. For me that means putting the sake in a keg and pushing the sake through a coarse filter and then a fine filter (5 micron,).