John,

Just curious, has anyone filtered with a .5 - 1 micron filter and have
re-fermentation happen after bottling with R/S? According to the size
of yeast cells , anything below 5 microns should filter them out. Do we
have any winemakers out there with examples of re-fermentation or is
the caution just been handed down from generation to generation without
actual instances of this hapenning??

Bob


J Dixon wrote:
> 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
> >