I have a small barrel of about 90 liters full of 02 vintage Chardonnay
and plan to filter it using my Buon Vino Super Jet. The wine is fairly
clear but not quite as brilliant as I would like. I am thinking of
trying 1 pad of #2 (polishing filtration) followed by 2 pads of #3
(super sterile pads .5 micron) with a view to making it a one-step process.

Has anyone tried using the filter with different levels of pads? Any
thoughts on pros and cons? My main purpose is to primarily to reduce
the handling and therefore oxygenation of the wine and secondarily to
reduce the work.

In the past I have generally been satisfied with the No. 2 pad as it
clears the wine really well however, since I am planning on aging this
wine for several years I feel the .5 micron would help with stability.

Also, does anyone know off hand the microns of the Nos. 1 & 2 pads.
Only the No.3 pad has any reference to microns.

Thanks for any comments.

Glen Duff

Glen,
I don't have any experience with the Super Jet but I do have a thought
on it. I like the idea of what you are trying to do, but I am concerned that
if the pads are rated at .5 nominal then it most likely rated that way
through 3 pads that are the same. That having been said- I would imagine
this wine is dry and has been through MLF so there shouldn't be any
stability problems and it should be a good plan.
John Dixon


"Glen Duff" wrote in message
...
I have a small barrel of about 90 liters full of 02 vintage Chardonnay
and plan to filter it using my Buon Vino Super Jet. The wine is fairly
clear but not quite as brilliant as I would like. I am thinking of
trying 1 pad of #2 (polishing filtration) followed by 2 pads of #3
(super sterile pads .5 micron) with a view to making it a one-step
process.

Has anyone tried using the filter with different levels of pads? Any
thoughts on pros and cons? My main purpose is to primarily to reduce
the handling and therefore oxygenation of the wine and secondarily to
reduce the work.

In the past I have generally been satisfied with the No. 2 pad as it
clears the wine really well however, since I am planning on aging this
wine for several years I feel the .5 micron would help with stability.

Also, does anyone know off hand the microns of the Nos. 1 & 2 pads.
Only the No.3 pad has any reference to microns.

Thanks for any comments.

Glen Duff

I have a mini jet and it does not work that way, all 3 pads are
exposed to the same wine via an input port; in your example most of it
would go though the coarsest media. If you put your pads on and all
of the holes line up identically, it works like mine. I have no
experience with a super jet, but think it works the same way.
Hope this helps.
Regards,
Joe

"J Dixon" wrote in message .net...
Glen,
I don't have any experience with the Super Jet but I do have a thought
on it. I like the idea of what you are trying to do, but I am concerned that
if the pads are rated at .5 nominal then it most likely rated that way
through 3 pads that are the same. That having been said- I would imagine
this wine is dry and has been through MLF so there shouldn't be any
stability problems and it should be a good plan.
John Dixon


"Glen Duff" wrote in message
...
I have a small barrel of about 90 liters full of 02 vintage Chardonnay
and plan to filter it using my Buon Vino Super Jet. The wine is fairly
clear but not quite as brilliant as I would like. I am thinking of
trying 1 pad of #2 (polishing filtration) followed by 2 pads of #3
(super sterile pads .5 micron) with a view to making it a one-step
process.

Has anyone tried using the filter with different levels of pads? Any
thoughts on pros and cons? My main purpose is to primarily to reduce
the handling and therefore oxygenation of the wine and secondarily to
reduce the work.

In the past I have generally been satisfied with the No. 2 pad as it
clears the wine really well however, since I am planning on aging this
wine for several years I feel the .5 micron would help with stability.

Also, does anyone know off hand the microns of the Nos. 1 & 2 pads.
Only the No.3 pad has any reference to microns.

Thanks for any comments.

Glen Duff

Joe, Are you saying that the wine does not have to go through all three pads
necessarily? I thought it went in one side and out on the other as in a
typical plate filter system.
"Joe Sallustio" wrote in message
om...
I have a mini jet and it does not work that way, all 3 pads are
exposed to the same wine via an input port; in your example most of it
would go though the coarsest media. If you put your pads on and all
of the holes line up identically, it works like mine. I have no
experience with a super jet, but think it works the same way.
Hope this helps.
Regards,
Joe

"J Dixon" wrote in message
.net...
Glen,
I don't have any experience with the Super Jet but I do have a
thought
on it. I like the idea of what you are trying to do, but I am concerned
that
if the pads are rated at .5 nominal then it most likely rated that way
through 3 pads that are the same. That having been said- I would imagine
this wine is dry and has been through MLF so there shouldn't be any
stability problems and it should be a good plan.
John Dixon


"Glen Duff" wrote in message
...
I have a small barrel of about 90 liters full of 02 vintage Chardonnay
and plan to filter it using my Buon Vino Super Jet. The wine is
fairly
clear but not quite as brilliant as I would like. I am thinking of
trying 1 pad of #2 (polishing filtration) followed by 2 pads of #3
(super sterile pads .5 micron) with a view to making it a one-step
process.

Has anyone tried using the filter with different levels of pads? Any
thoughts on pros and cons? My main purpose is to primarily to reduce
the handling and therefore oxygenation of the wine and secondarily to
reduce the work.

In the past I have generally been satisfied with the No. 2 pad as it
clears the wine really well however, since I am planning on aging this
wine for several years I feel the .5 micron would help with stability.

Also, does anyone know off hand the microns of the Nos. 1 & 2 pads.
Only the No.3 pad has any reference to microns.

Thanks for any comments.

Glen Duff

John & Joe,

It appears you're right Joe, I just checked the plates. It appears that
the wine is channelled through the large intake hole at the top and is
evenly distributed and forced through all three pads simultaneously
before entering the out-take tube.

I will need to use the same pads during each operation otherwise it
would result in only a portion of the wine running through the fine pad.

Obviously large wineries must set up simultaneous filtering through
increasingly finer pads.

Thanks anyway and cheers,

Glen Duff

ps Does anyone know the microns of pads No. 1 & 2 (blue and red)?

J Dixon wrote:

Joe, Are you saying that the wine does not have to go through all three pads
necessarily? I thought it went in one side and out on the other as in a
typical plate filter system.
"Joe Sallustio" wrote in message
om...

I have a mini jet and it does not work that way, all 3 pads are
exposed to the same wine via an input port; in your example most of it
would go though the coarsest media. If you put your pads on and all
of the holes line up identically, it works like mine. I have no
experience with a super jet, but think it works the same way.
Hope this helps.
Regards,
Joe

"J Dixon" wrote in message

.net...

Glen,
I don't have any experience with the Super Jet but I do have a

thought

on it. I like the idea of what you are trying to do, but I am concerned

that

if the pads are rated at .5 nominal then it most likely rated that way
through 3 pads that are the same. That having been said- I would imagine
this wine is dry and has been through MLF so there shouldn't be any
stability problems and it should be a good plan.
John Dixon


"Glen Duff" wrote in message
...

I have a small barrel of about 90 liters full of 02 vintage Chardonnay
and plan to filter it using my Buon Vino Super Jet. The wine is

fairly

clear but not quite as brilliant as I would like. I am thinking of
trying 1 pad of #2 (polishing filtration) followed by 2 pads of #3
(super sterile pads .5 micron) with a view to making it a one-step

process.

Has anyone tried using the filter with different levels of pads? Any
thoughts on pros and cons? My main purpose is to primarily to reduce
the handling and therefore oxygenation of the wine and secondarily to
reduce the work.

In the past I have generally been satisfied with the No. 2 pad as it
clears the wine really well however, since I am planning on aging this
wine for several years I feel the .5 micron would help with stability.

Also, does anyone know off hand the microns of the Nos. 1 & 2 pads.
Only the No.3 pad has any reference to microns.

Thanks for any comments.

Glen Duff

John & Joe,

It appears you're right Joe, I just checked the plates. It appears that
the wine is channelled through the large intake hole at the top and is
evenly distributed and forced through all three pads simultaneously
before entering the out-take tube.

I will need to use the same pads during each operation otherwise it
would result in only a portion of the wine running through the fine pad.

Obviously large wineries must set up simultaneous filtering through
increasingly finer pads.

Thanks anyway and cheers,

Glen Duff

ps Does anyone know the microns of pads No. 1 & 2 (blue and red)?

J Dixon wrote:

Joe, Are you saying that the wine does not have to go through all three pads
necessarily? I thought it went in one side and out on the other as in a
typical plate filter system.
"Joe Sallustio" wrote in message
om...

I have a mini jet and it does not work that way, all 3 pads are
exposed to the same wine via an input port; in your example most of it
would go though the coarsest media. If you put your pads on and all
of the holes line up identically, it works like mine. I have no
experience with a super jet, but think it works the same way.
Hope this helps.
Regards,
Joe

"J Dixon" wrote in message

.net...

Glen,
I don't have any experience with the Super Jet but I do have a

thought

on it. I like the idea of what you are trying to do, but I am concerned

that

if the pads are rated at .5 nominal then it most likely rated that way
through 3 pads that are the same. That having been said- I would imagine
this wine is dry and has been through MLF so there shouldn't be any
stability problems and it should be a good plan.
John Dixon


"Glen Duff" wrote in message
...

I have a small barrel of about 90 liters full of 02 vintage Chardonnay
and plan to filter it using my Buon Vino Super Jet. The wine is

fairly

clear but not quite as brilliant as I would like. I am thinking of
trying 1 pad of #2 (polishing filtration) followed by 2 pads of #3
(super sterile pads .5 micron) with a view to making it a one-step

process.

Has anyone tried using the filter with different levels of pads? Any
thoughts on pros and cons? My main purpose is to primarily to reduce
the handling and therefore oxygenation of the wine and secondarily to
reduce the work.

In the past I have generally been satisfied with the No. 2 pad as it
clears the wine really well however, since I am planning on aging this
wine for several years I feel the .5 micron would help with stability.

Also, does anyone know off hand the microns of the Nos. 1 & 2 pads.
Only the No.3 pad has any reference to microns.

Thanks for any comments.

Glen Duff

"Glen Duff" wrote in message
...
John & Joe,

It appears you're right Joe, I just checked the plates. It appears that
the wine is channelled through the large intake hole at the top and is
evenly distributed and forced through all three pads simultaneously
before entering the out-take tube.

I will need to use the same pads during each operation otherwise it
would result in only a portion of the wine running through the fine pad.

Obviously large wineries must set up simultaneous filtering through
increasingly finer pads.

Typically, the wine that goes into the plate & frame filter looks just about
as clear as the wine coming out. For some wines the plate & frame is
followed by a sterile cartridge filter right at the bottle filler. The
entire operation is done all at once.

There are some setups that use a crossover plate midway down the stack of
plates (or thereabouts) so that you can use coarse pads on the first half of
the stack and finer pads on the second half. The crossover routes the
output from the coarse pads through the second (fine) pads. You _might_ be
able to rig a Buon Vino filter to do that if you're handy with machine
tools. Otherwise, just hang a 10" housing with sterile membrane cartridge
on the output of the Buon Vino.

Tom S

Glen,
They have a website but it does not say; Here is the information
address though.

.

I never use anything but the finest ones on a white, I have the others
but never used them. I fine first, so by the time I filter it's
pretty clean to begin with.

Regards,
Joe


Glen Duff wrote in message ...
John & Joe,

It appears you're right Joe, I just checked the plates. It appears that
the wine is channelled through the large intake hole at the top and is
evenly distributed and forced through all three pads simultaneously
before entering the out-take tube.

I will need to use the same pads during each operation otherwise it
would result in only a portion of the wine running through the fine pad.

Obviously large wineries must set up simultaneous filtering through
increasingly finer pads.

Thanks anyway and cheers,

Glen Duff

ps Does anyone know the microns of pads No. 1 & 2 (blue and red)?

J Dixon wrote:

Joe, Are you saying that the wine does not have to go through all three pads
necessarily? I thought it went in one side and out on the other as in a
typical plate filter system.
"Joe Sallustio" wrote in message
om...

I have a mini jet and it does not work that way, all 3 pads are
exposed to the same wine via an input port; in your example most of it
would go though the coarsest media. If you put your pads on and all
of the holes line up identically, it works like mine. I have no
experience with a super jet, but think it works the same way.
Hope this helps.
Regards,
Joe

"J Dixon" wrote in message

.net...

Glen,
I don't have any experience with the Super Jet but I do have a

thought

on it. I like the idea of what you are trying to do, but I am concerned

that

if the pads are rated at .5 nominal then it most likely rated that way
through 3 pads that are the same. That having been said- I would imagine
this wine is dry and has been through MLF so there shouldn't be any
stability problems and it should be a good plan.
John Dixon


"Glen Duff" wrote in message
...

I have a small barrel of about 90 liters full of 02 vintage Chardonnay
and plan to filter it using my Buon Vino Super Jet. The wine is

fairly

clear but not quite as brilliant as I would like. I am thinking of
trying 1 pad of #2 (polishing filtration) followed by 2 pads of #3
(super sterile pads .5 micron) with a view to making it a one-step

process.

Has anyone tried using the filter with different levels of pads? Any
thoughts on pros and cons? My main purpose is to primarily to reduce
the handling and therefore oxygenation of the wine and secondarily to
reduce the work.

In the past I have generally been satisfied with the No. 2 pad as it
clears the wine really well however, since I am planning on aging this
wine for several years I feel the .5 micron would help with stability.

Also, does anyone know off hand the microns of the Nos. 1 & 2 pads.
Only the No.3 pad has any reference to microns.

Thanks for any comments.

Glen Duff

John,
Yes, if you wanted to use only 1 pad you might get away with it. Mine
plug up pretty quickly with fined wine; maybe 10 gallons per set of 3.
I think the most I ever did was 20 gallons of Chenin Blanc. At that
point it looked like the Three Stooges were filtering the wine, it was
spraying out of the sides everywhere. I just put the drain pan tube
back into unfiltered wine and re-circulate the stuff that leaks out.
None of these yellowed prematurely, so I guess I did not over-aerate
it.

I always presoak mine in a ~0.5% citric acid solution and flush that
through the filter after assembly (right before use on the wine) to
try to eliminate a papery taste too. I can see if I have any leaks
without wasting wine that way.

Regards,
Joe


Joe, Are you saying that the wine does not have to go through all three pads
necessarily? I thought it went in one side and out on the other as in a
typical plate filter system.

In article ,
(Joe Sallustio) wrote:

I always presoak mine in a ~0.5% citric acid solution and flush that
through the filter after assembly (right before use on the wine) to
try to eliminate a papery taste too. I can see if I have any leaks
without wasting wine that way.

Does that work well? I've been trying to solve that papery cardboard
taste of my filtered wines. Can you give me more details about your
experience with this?

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email address)

Greg,
I use cartridge filters so I cant speak specifically about the pad
types, but I think the premise is the same. I use a sulphite/ Citric acid
blend in water and recycle it through my filtering system to sterilize and
remove off flavors. I then rinse with cold clear water and taste it to make
sure it tastes fine before proceeding. I recall reading something about
presoaking the Mini jet pads prior to use some where and that makes sense to
me. I would rinse them prior to putting wine through them though, or at the
very least tossing the first 1/2- 1 bottles. ( which means put the second
1/2 of the first bottle in the fridge for yourself to see if you can drink
it lol!) I usually set the first couple of bottles aside as well, but
truthfully I cant say that I have been able to detect any off flavors after
the first bottle. HTH
John Dixon
"Greg Cook" wrote in message
...
In article ,
(Joe Sallustio) wrote:

I always presoak mine in a ~0.5% citric acid solution and flush that
through the filter after assembly (right before use on the wine) to
try to eliminate a papery taste too. I can see if I have any leaks
without wasting wine that way.

Does that work well? I've been trying to solve that papery cardboard
taste of my filtered wines. Can you give me more details about your
experience with this?

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email address)

Greg,
John summed it up pretty well there. I do pretty much exactly what he
said there, a sulfite/citric soak (about 1 gallon) for about 10
minutes and assemble. Run that solution through the filter, followed
by about a gallon of clear water. Taste it. Then I waste the first
bottle or so to purge the filter of the water, and add a bottle or so
to top up. I usually filter into a carboy and let it settle down for
a a few days at least before bottling. (I'm not trying to sterile
filter; given my setup, it would be asking too much.)

Mine is a minijet so if you have the super, you may want to increase
the quantities.

This filter has a pretty weak suction, but does the job once primed.
One day I will lube the impeller assembly, that should help that.

Regards,
Joe


"J Dixon" wrote in message .net...
Greg,
I use cartridge filters so I cant speak specifically about the pad
types, but I think the premise is the same. I use a sulphite/ Citric acid
blend in water and recycle it through my filtering system to sterilize and
remove off flavors. I then rinse with cold clear water and taste it to make
sure it tastes fine before proceeding. I recall reading something about
presoaking the Mini jet pads prior to use some where and that makes sense to
me. I would rinse them prior to putting wine through them though, or at the
very least tossing the first 1/2- 1 bottles. ( which means put the second
1/2 of the first bottle in the fridge for yourself to see if you can drink
it lol!) I usually set the first couple of bottles aside as well, but
truthfully I cant say that I have been able to detect any off flavors after
the first bottle. HTH
John Dixon

I have yet to use a fine filter on my super jet. I use all mediums on
white to polish. All I really care about is getting the protein out
out so there is no clouding later. No problems after 3 years. I used
a course once to clear a elderberry wine that wouldn't fine out.
Tim
Glen,
They have a website but it does not say; Here is the information
address though.

.

I never use anything but the finest ones on a white, I have the others
but never used them. I fine first, so by the time I filter it's
pretty clean to begin with.

Regards,
Joe


Glen Duff wrote in message ...
John & Joe,

It appears you're right Joe, I just checked the plates. It appears that
the wine is channelled through the large intake hole at the top and is
evenly distributed and forced through all three pads simultaneously
before entering the out-take tube.

I will need to use the same pads during each operation otherwise it
would result in only a portion of the wine running through the fine pad.

Obviously large wineries must set up simultaneous filtering through
increasingly finer pads.

Thanks anyway and cheers,

Glen Duff

ps Does anyone know the microns of pads No. 1 & 2 (blue and red)?

J Dixon wrote:

Joe, Are you saying that the wine does not have to go through all three pads
necessarily? I thought it went in one side and out on the other as in a
typical plate filter system.
"Joe Sallustio" wrote in message
om...

I have a mini jet and it does not work that way, all 3 pads are
exposed to the same wine via an input port; in your example most of it
would go though the coarsest media. If you put your pads on and all
of the holes line up identically, it works like mine. I have no
experience with a super jet, but think it works the same way.
Hope this helps.
Regards,
Joe

"J Dixon" wrote in message

.net...

Glen,
I don't have any experience with the Super Jet but I do have a

thought

on it. I like the idea of what you are trying to do, but I am concerned

that

if the pads are rated at .5 nominal then it most likely rated that way
through 3 pads that are the same. That having been said- I would imagine
this wine is dry and has been through MLF so there shouldn't be any
stability problems and it should be a good plan.
John Dixon


"Glen Duff" wrote in message
...

I have a small barrel of about 90 liters full of 02 vintage Chardonnay
and plan to filter it using my Buon Vino Super Jet. The wine is

fairly

clear but not quite as brilliant as I would like. I am thinking of
trying 1 pad of #2 (polishing filtration) followed by 2 pads of #3
(super sterile pads .5 micron) with a view to making it a one-step

process.

Has anyone tried using the filter with different levels of pads? Any
thoughts on pros and cons? My main purpose is to primarily to reduce
the handling and therefore oxygenation of the wine and secondarily to
reduce the work.

In the past I have generally been satisfied with the No. 2 pad as it
clears the wine really well however, since I am planning on aging this
wine for several years I feel the .5 micron would help with stability.

Also, does anyone know off hand the microns of the Nos. 1 & 2 pads.
Only the No.3 pad has any reference to microns.

Thanks for any comments.

Glen Duff

In article ,
"J Dixon" wrote:

Greg,
I use cartridge filters so I cant speak specifically about the pad
types, but I think the premise is the same. I use a sulphite/ Citric acid
blend in water and recycle it through my filtering system to sterilize and
remove off flavors. I then rinse with cold clear water and taste it to make
sure it tastes fine before proceeding. I recall reading something about
presoaking the Mini jet pads prior to use some where and that makes sense to
me. I would rinse them prior to putting wine through them though, or at the
very least tossing the first 1/2- 1 bottles. ( which means put the second
1/2 of the first bottle in the fridge for yourself to see if you can drink
it lol!) I usually set the first couple of bottles aside as well, but
truthfully I cant say that I have been able to detect any off flavors after
the first bottle. HTH
John Dixon

Thanks for your thoughts. I genearly soak my pads in cold water for 2-3
mintues and then run a gallon or so of cold water through the filter
before running the wine. I still had a papery taste. I just tried
rinsing with a citric acid solution and then rinsing by running with
water. That seems to make a big difference!

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email address)