> wrote in message
ups.com...
> John,
>
> I guess what I really wanted to say was that in all my research, I
> haven't found any documentation that says yeast cells can be smaller
> than 4 microns. Actually, only one paper mentioned the 4 microns and
> all others had 5 as the lower limit for WINE yeast cell size. I know
> .45 absolute is needed for MLB BUT if the filter doesn't bind , I don't
> see why a 3 micron or 1 micron filter wouldn't be enough to filter out
> yeast cells. Now with that said, I use 1 micron in series with .35
> micron for my filtering because I've been scared half to death by the
> posters here ,BUT I'm just curious if anyone has had any luck
> filtering out yeast with bigger micron sizes besides what is generally
> recommended here. Thanks for all the responses.
>
> Bob

Hi Bob,
Why do you even bother to filter? People have been making wine for
thousands of years without filtration; myself, for instance! :-)
Seriously, what are you gaining? Pardon my ignornace, but I just don't
get it.....
Bob<><
>
>
> J Dixon wrote:
> > Bob,
> > I have never bottled using one of the type of filters you
> indicated,
> > but I have heard stories of those who have which included fizzy and
> > exploding bottles, corks ejected etc.
> > The "riskiest" method I use is to take a .45 micron nominal
> cartridge
> > filter and use it in line with my bottle filler as my only
> filtration.
> > (using NO Sorbate). I have found in my situation that this has been a
> > reasonable method so long as you ensure the filter is not becoming
> "blinded"
> > or plugged up as Lum stated. It certainly is safer to use an Absolute
> filter
> > of .45 or less, but the cost is about tripled for the filters so I
> have been
> > using the Nominals with good luck. The other point I was trying to
> make is
> > that Yeast is floating around in the air all the time, and if you
> filter
> > your wine and then let it bulk age without Sorbate you may get a
> > refermentation. Never tried it, but I dont think it's a good idea in
> my
> > opinion to filter without Sorbate and let the wine bulk age. HTH
> > John Dixon
> >
> > > wrote in message
> > ups.com...
> > > 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
> > > > >
> > >
>