I suppose you could do that if the yeast bothers you -- I don't care, especially, as the yeast flavor is mild and (to me) pleasant. If I needed to, I could riddle* the lemonade bottles, freeze the necks, and take out the plug just like they do with champagne -- though it's easier when you have ready access to liquid nitrogen.

As it is, I just pour it down to sediment level and discard the rest. It settles right down between uses, so that works pretty well.


* I finally remembered that word I was searching for!