These are from a batch a few months ago. I’ve been working on my filtering process to get pulp out. There’s a pretty big tradeoff that comes with clarity. The taste and texture suffer a lot.
After the pictured batch I did an experiment involving two simultaneous small batches. In one I pre-strained as much pulp out as I could and used a decent amount of pectic enzyme. In the other I did no clarification effort at all.
The first was OK. A little thin. A tiny bit off from oxygen exposure from handling it so much.
The second, thick one was undrinkable. The yeast cling’s to pulp and is very noticeable in the taste.
So my recent efforts are to try to land in a stable spot somewhere in between. Ferment on the lees, then strain and filter in one pass if possible. So far I’m not having luck properly getting the fruit fibre out.
Clear some fruit like mango is really hard. The pulp is thin strands of fibre that clog filters instantly or pass straight through. I have a few contraptions I’m working on to see if I can get a more convenient method, but the only guaranteed way to get it clear so far was using a very tight nylon mesh bag and hand squeezing it. I need something easier for larger batches.
Edit: actually, I might post pictures of my redneck jank filter later if I’m over the embarrassment. It’s ugly.
Fining might be part of the solution too and is usually easier than filtering. You could try using positive and negative charged finings in turn to see which works better.
Winemakers use flocculants and other means to bind that kind of impurities. Look in to it - bentonite clay comes to my mind right now.
You want to make the filtering step as easy as possible so use this, let it sit, decant only the clear liquid from top and than use filter on it.
That’s like half the batch.