I agree with RD. Port is usually at such a high alcohol level that it will
not restart. Also port is usually aged a long time so it can be bulk aged
and will clear on it's own. I would not consider filtering a port.

Ray

"RD" > wrote in message
oups.com...
> Bob,
>
> It sounds like you're talking about the difference between 'polish
> filtration' and 'sterile filtration'. Polish filtration is often done
> with a 1 - 5 micron filter. It will not exclude yeast or many other
> microbes. If you need to remove yeast with certainty you need to
> filter through a 0.45 micron filter (or smaller).
>
> Having said this, Port is usually fortified to nearly 20% alcohol.
> That should be pretty effective at killing your yeast population.
>
> RD
>
>
> Bob Becker wrote:
>> I'm in the process of making a port wine kit.
>>
>> As part of the process they specify filtering to get rid of
>> the yeast to eliminate the possibility of further fermentation
>> of the residual sugars once the port is bottled.
>>
>> I just re-read the previous thread about filtering, but it seemed
>> geared toward clarification rather than filtering yeast.
>>
>> Is there a difference, or will any filtration system clarify
>> and also eliminate yeast?
>>
>>
>> --
>> Bob Becker
>>
>> www.becker.org
>
>