I have about 250L of wine I wish to put into a barrel, however it still
has a lot of suspended solids in it... is it a good idea to pour it
through some cheesecloth or other kind of coarse filter to take out some
of the solids beofre putting it into the barrel or would the wine
benefit from contact with the solids in the barrel?

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

Dear Charles

Not knowing all the elements (Red or white grape variety, good or bad
vintage, style of wine you are trying to make)
it is difficult to answer.
I will however note that in a good vintage (meaning clean lees) and with a
white wine Chardonnay for example, I would leave a small amount of the
solids that will assist with
lee stirring.
However if you have a lot of suspended items and in a bad vintage just leave
your tank a few days and rack off the clear juice into the barrel.

Sorry, I can't help more.

Marc


"Charles H" > a écrit dans le message de news:
...
> I have about 250L of wine I wish to put into a barrel, however it still
> has a lot of suspended solids in it... is it a good idea to pour it
> through some cheesecloth or other kind of coarse filter to take out some
> of the solids beofre putting it into the barrel or would the wine
> benefit from contact with the solids in the barrel?
>
> --
> charles
>
> "Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
> forced to live on nothing but food and water for days."
> - W.C. Fields

Charles H wrote:

> I have about 250L of wine I wish to put into a barrel, however it still
> has a lot of suspended solids in it... is it a good idea to pour it
> through some cheesecloth or other kind of coarse filter to take out some
> of the solids beofre putting it into the barrel or would the wine
> benefit from contact with the solids in the barrel?

Sorry about the detail I left out, but this is my high TA baco noir... I
chapitalized it have brought the acid down a bit, and will cold
stabilize it before I put it in the barrel.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

"Charles H" > wrote in message
...
> I have about 250L of wine I wish to put into a barrel, however it still
> has a lot of suspended solids in it... is it a good idea to pour it
> through some cheesecloth or other kind of coarse filter to take out some
> of the solids beofre putting it into the barrel or would the wine
> benefit from contact with the solids in the barrel?

Filter out the chunks and seeds with a tea strainer and don't worry about
the rest. It'll all drop out in the barrel.

Tom S