I was chatting with a guy at a local wine/beer making supply shop the other
day, and I mentioned to him that a mead I started 13 months ago, is still
fermenting. He said that if I wanted to stop the fermentation, that all I
needed to do was filter it. Not wanted to appear too uninformed, I just
smiled and agreed with him. But of course, I have very little idea what
he's talking about. I recall from a brewery tour, that some beer brewers
filter their beer to 3 microns to remove active yeast, but is that possible
at home for wine?
Do any of you all filter wine to end fermentation?
Thanks
Nate