Wd, I would sorbate now, and filter before you bottle to limit your handling
if you intend to let it bulk age another 2 months.
John Dixon
"Kiva" > wrote in message
...
> 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
> >>
> >
> >
>
>