HomeRoast Digest


Topic: wine> +Water (3 msgs / 142 lines)
1) From: Leo Zick
So youre using water filters and adding the DE.. Yes, it has to be a one
shot deal, if your not sanitizing and sterilizing the filter it will go bad
after that use.  Why are you concerned with filtering yeast?  Doesn't your
primary and mlf (assuming you do it) fermentation take care of that?  If
not, it should precipitate when it cold settles so racking will remove the
remainder. Annnnnd, if that didn't work (lol), there is the meta additions
at each racking... :)
Also, I would think too much pressure is bad, it stirs up the wine in the
bottle too much, assuming your bottling.
I have tried just a plain water filter, but it takes about 10 gallons before
it is 'ready for use', for wine. Also, once the water has removed the
plastic-y smell and primed the filter, you have to run a decent amount of
wine through to make sure youre not diluting it.
As youre repalcing your filter after every use, and each filter runs about
$10 I guess, plus the minimal cost for the earth, don't you think it would
just be cheaper to buy a sanitized filter to start? My filters run $80, last
3 years, and the bottle of sterilizing cleanser, which is only a few bucks,
lasts forever. 
Thanks for the info though, looks like it could be a good idea for large
rackings, if I decide to filter then, esp since plate filters cost so much!

2) From: Aaron
Leo, a few things.
I do large batches at a shot at times, were talking sometimes 15 to 30 
gallons of wine so this is more economical. One time I did 55 gallons at 
a shot... Also, I started doing this in this manner oh geez probably 
close to 15 years ago, back then they didn't have the fancy cartridge 
filters they do now.  They had the paper ones, but sometimes you could 
get a 'haze' to the wine that was a real pita to get rid of, even with 
plenty of rest to let it settle out.  It wasn't bacterial either because 
the wine didn't taste / go bad.    Also, some folks have some problems 
with active yeast cultures, which will be present in wine, even settled, 
this pretty much makes sure they are not there.
DE is very cheap, a 50 pound bag was like only a few bucks, the wire 
wound filters are not that terribly expensive, and also about 7 or 8 
years ago, i happened upon a err,  source of them, and ended up with 
about 50 cases of them, so I am set for them for a long long time.
I don't do wine that often, I generally do cysers or meads, but when I 
do, I do em up big. 
Aaron

3) From: Leo Zick
Ive been thinking of trying a mead, found a great recipe for one in a recent
issue of winemaker mag.. :)


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