"bob" > wrote in message
om...
> I assume a tight filter is .45 microns or less.

That would be 0.45µ _absolute_ if your intention is to render the wine free
of yeast and bacteria.

Do you
> have any recommendations for small scale wineries/large scale home
> winemakers as far as a filtering system goes?? Any input would be
> greatly appreciated.

I recommend that you check out D.E.filtration, but something like a Buon
Vino could be really useful for a barrel or two. Media is cheaper with a
D.E. setup, but pads are not terribly expensive either.

If you're considering future expansion of your operations, a plate & frame
filter is the way to go. Remember this, though: To do _sterile_
filtrations you need to run the wine through a _membrane_ filter, rated at
0.45µ _absolute_.

There's a simple test you can perform on your filtration apparatus to be
sure that it is sterile-tight. It's called a "bubble point". Basically,
what you do is push water through the filter with gas - typically nitrogen -
and measure the filter medium's breakdown pressure (after all the water's
been pushed through), and gas bubbles start to pass through the membrane.
IIRC, it's over 30 PSI for a 0.45µ membrane. (Ask the mfgr. They would
have the data.) If the bubbles start to come sooner, the membrane's
ruptured or there's a leak somewhere. It's up to you to figure out which.
If the bubble point has been reached without "passing gas", or it just
_barely_started_ to gas, you're good to go.

Did I mention that filtration is a PIA?

Tom S