In regards to tipping the carboy, I also tip the carboy (because every drop
does count), and I do it right after the last racking so the sediment all
goes to one side then gently tip it the other way the day before bottling.

I noticed that no one mentioned they weren't concerned about a bit of
sediment because they filter anyway. Does anyone not filter their wine?

I have a superjet in the house but I rarely filter my wines... I do
almost always use an airlock bung to tip

A. J. Rawls
Anchorage, Alaska, USA

On Sun, 28 Mar 2004 11:35:19 -0500, "Steve Lortie"
> wrote:

>In regards to tipping the carboy, I also tip the carboy (because every drop
>does count), and I do it right after the last racking so the sediment all
>goes to one side then gently tip it the other way the day before bottling.
>
>I noticed that no one mentioned they weren't concerned about a bit of
>sediment because they filter anyway. Does anyone not filter their wine?
>

I don't filter.

"Steve Lortie" > wrote in message
...
> In regards to tipping the carboy, I also tip the carboy (because every
drop
> does count), and I do it right after the last racking so the sediment all
> goes to one side then gently tip it the other way the day before bottling.
>
> I noticed that no one mentioned they weren't concerned about a bit of
> sediment because they filter anyway. Does anyone not filter their wine?
>
>

I have been known to be stingy and use a coffee filter for that last
little bit, but I usually keep this seperate from the rest of the
batch...

This last time I tried tipping, and was able to save alot more of the
wine. I only lost maby 2 % or so on a one gallon container.

Alot of times I use bottles for that extra used for topping up, and
have found that if I'm carefull, I can decant the liquid off the
sediment without too much trouble. I tend to use only clear bottles,
so I can see it better, and stop when I get too close to the sediment.




On Sun, 28 Mar 2004 11:35:19 -0500, "Steve Lortie"
> wrote:

>In regards to tipping the carboy, I also tip the carboy (because every drop
>does count), and I do it right after the last racking so the sediment all
>goes to one side then gently tip it the other way the day before bottling.
>
>I noticed that no one mentioned they weren't concerned about a bit of
>sediment because they filter anyway. Does anyone not filter their wine?
>



email: dallyn_spam at yahoo dot com
please respond in this NG so others
can share your wisdom as well!

"Steve Lortie" > wrote in message
...
> I noticed that no one mentioned they weren't concerned about a bit of
> sediment because they filter anyway. Does anyone not filter their wine?

If you can avoid filtration that's a good thing. The wine suffers some from
the extra handling and loses a bit of fullness on the palate.

Tom S

I rarely filter, usually only whites if at all. I always fine though,
usually bentonite on whites, hot mix sparkloid on reds.
Regards,
Joe

> I noticed that no one mentioned they weren't concerned about a bit of
> sediment because they filter anyway. Does anyone not filter their wine?

I have never filtered in 25+ years. Though I have considered it a few
times.

Ray

"Steve Lortie" > wrote in message
...
> In regards to tipping the carboy, I also tip the carboy (because every
drop
> does count), and I do it right after the last racking so the sediment all
> goes to one side then gently tip it the other way the day before bottling.
>
> I noticed that no one mentioned they weren't concerned about a bit of
> sediment because they filter anyway. Does anyone not filter their wine?
>
>

On 3/28/04 10:35 AM, in article ,
"Steve Lortie" > wrote:

> In regards to tipping the carboy, I also tip the carboy (because every drop
> does count), and I do it right after the last racking so the sediment all
> goes to one side then gently tip it the other way the day before bottling.
>
> I noticed that no one mentioned they weren't concerned about a bit of
> sediment because they filter anyway. Does anyone not filter their wine?
>
>

Well -- I do filter some, but I never filter a wine that is cloudy or still
contains sediment. When racking from lots of sediment, I don't worry about a
bit getting in until I know the wine will be racked for the last time.

--
Greg Cook
http://homepage.mac.com/gregcook/Wine

(remove spamblocker from my email)

No filtering but use the Tom S-inspired washing machine centrifuge for
what's left to extract that last bit of wine from the lees.

"Steve Lortie" > wrote in message
...
> In regards to tipping the carboy, I also tip the carboy (because every
drop
> does count), and I do it right after the last racking so the sediment all
> goes to one side then gently tip it the other way the day before bottling.
>
> I noticed that no one mentioned they weren't concerned about a bit of
> sediment because they filter anyway. Does anyone not filter their wine?
>
>