Wow,
Thanks everybody. Some really good suggestions here. I'm thinking, the
cold stabilization idea may be the best for me. I may also bottle in 22 oz.
beer bottles so if I do have some blow outs, it's just a cap, not a glass
bottle that explodes.
Thanks again.
Nate


"William Frazier" > wrote in message
...
> stilettorain wrote "I recall from a brewery tour, that some beer brewers
> > filter their beer to 3 microns to remove active yeast, but is that
> possible
> > at home for wine?"
>
> Nate - You need a finer filter than 3 microns to remove yeast and it's
buds.
> I would use a 0.45 micron absolute membrane filter or one with even
smaller
> pore size. To stop fermentation in a wine with residule sugar first chill
> it to freezing temperatures, then rack off the settled material. It's
> important to use a yeast that is easily stopped by cold temperatures such
as
> Epernay 2. If the wine is very clear once it warms back up you can add K
> sorbate to block further fermentation. If the wine still has some haze
> following warm up you may need to repeat the chilling/racking step to
remove
> more yeast before stabilizing. If you have suitable equipment [several
> hundred $] you can sterile filter the sweet wine, after chilling/racking,
> instead of adding K. sorbate. But you need very good technique to avoid
> contamination of the filtered wine with yeast cells floating around your
> basement winery.
>
> Bill Frazier
> Olathe, Kansas USA
>
>