The filter is the fine filter for the Buon Super Jet. I know that it is not
sterile. That is why I am adding sorbate. The wine is Very clear now and
still. I plan to bulk age a few more months. I have sulphite levels up now.
I plan to add aprox two tsp. of sobate to each 5gal carboy. The question is
when. before or after I filter?

Wd


"J Dixon" > wrote in message
...
> Joe's advice is good. When you add your sorbate should depend more on the
> clarity of the wine now. More specifically is it real clear and will you
> be
> stirring it up to add the Sorbate? If so, then I would filter and then
> Sorbate. Another point of view might be that you are not in a great hurry
> and dont care if it gets stirred up a bit (it always clears out faster the
> second time anyways). If you do this you can put off the filtering and
> limit
> the handling by eliminating one racking theoretically. Either way make
> sure
> your sulphite levels are up before you add the Sorbate so you dont have
> another problem. In any case I would not count on a .5 micron eliminating
> a
> fermentation completely especially if you plan to let it sit around in a
> carboy before bottling it later.HTH
> John Dixon
> "Joe Sallustio" > wrote in message
> ups.com...
>> WD,
>> It depends. when you say 0.5 micron filter, that can mean two things.
>> If you are going to sterile filter with an 0.5 micron _absolute_ filter
>> that should be fine, but it's very difficult to sterile filter.
>>
>> If you are talking about a Buon Vino plate and frame 'sterile' filter
>> it is not an absolute filter. Yeast is pretty creative, it doesn't
>> take much to have a fermentation restart. If your wine is good and
>> clear chances of refermentation happening are slim, but it is possible.
>>
>>
>> I use the Buon Vino 'sterile' filter on sweet whites, but I add sorbate
>> since I do not trust it. 2 or 3 percent RS is enough to create a hand
>> grenade if it referments to dry. You would see a yeast layer form in
>> the bottle if that occured. Some people can taste sorbate, most can't.
>> If you want to use that it's often used to good effect by small scale
>> winemakers. I filter and sorbate the end product, wait a few days at
>> least to ensure it is still and bottle.
>>
>> Another option you have is to bottle it and leave it cold. If you are
>> not talking about a lot of wine you may want to consider just bottling
>> and keeping it at 40F or so; anything under 50F is usually enough to
>> keep most yeast strains from restarting. A sweet wine is usually served
>> cold, so it may be an option to consider. No filter, no sorbate, just
>> keep it cold.
>>
>> Joe
>>
>> Kiva wrote:
>> > I have a Riesling I started last fall. I stopped the fermentation by
>> putting
>> > the carboys into a cold refrigerator at about 28-30 degrees F. The
>> result is
>> > what I wanted, approximately 2%-3% residual sugar. I added bentonite
>> along
>> > with the cold stabilization. I am now ready to take out of the cold
>> and
>> > rack.
>> >
>> > 1) Should I run it through the filter .5 micron and add sorbate?
>> >
>> > 2) or rack and sorbate now and then filter later?
>> >
>> >
>> >
>> > Thanks in advance for any help
>> >
>> > WD
>>
>
>