I have been thinking about getting a Buon Vino Mini-Jet Filter. Can
someone who has used this give some feedback about it? How easy is it
to use as a filter/bottler combo?

The directions say to filter with a #3 prior to bottling but only
after using the #2 filters. If I've let the wine age for 4-6 months
can I skip the #2 filter all together?

Mark

The instructions say not to use is a bottler. Comes out with too much
pressure.


I bought one mos ago. To be honest, I consider it a waste. Effect on
filtering is cosmetic at best.


>I have been thinking about getting a Buon Vino Mini-Jet Filter. Can
>someone who has used this give some feedback about it? How easy is it
>to use as a filter/bottler combo?
>
>The directions say to filter with a #3 prior to bottling but only
>after using the #2 filters. If I've let the wine age for 4-6 months
>can I skip the #2 filter all together?
>

The instructions say not to use is a bottler. Comes out with too much
pressure.


I bought one mos ago. To be honest, I consider it a waste. Effect on
filtering is cosmetic at best.


>I have been thinking about getting a Buon Vino Mini-Jet Filter. Can
>someone who has used this give some feedback about it? How easy is it
>to use as a filter/bottler combo?
>
>The directions say to filter with a #3 prior to bottling but only
>after using the #2 filters. If I've let the wine age for 4-6 months
>can I skip the #2 filter all together?
>

I have one and use it on almost all my wines even though most people look
down on this practice. Very easy to use and I only use a #2 pads. I usually
use it after 2 months in carboy and then after filtering I leave a few more
months before bottling...
--
Louise)
http://pages.infinit.net/weez1959/

"Mark G." > wrote in message
...
> I have been thinking about getting a Buon Vino Mini-Jet Filter. Can
> someone who has used this give some feedback about it? How easy is it
> to use as a filter/bottler combo?
>
> The directions say to filter with a #3 prior to bottling but only
> after using the #2 filters. If I've let the wine age for 4-6 months
> can I skip the #2 filter all together?
>
> Mark

I have one and use it on almost all my wines even though most people look
down on this practice. Very easy to use and I only use a #2 pads. I usually
use it after 2 months in carboy and then after filtering I leave a few more
months before bottling...
--
Louise)
http://pages.infinit.net/weez1959/

"Mark G." > wrote in message
...
> I have been thinking about getting a Buon Vino Mini-Jet Filter. Can
> someone who has used this give some feedback about it? How easy is it
> to use as a filter/bottler combo?
>
> The directions say to filter with a #3 prior to bottling but only
> after using the #2 filters. If I've let the wine age for 4-6 months
> can I skip the #2 filter all together?
>
> Mark

I have one and use it on almost all my wines even though most people look
down on this practice. Very easy to use and I only use a #2 pads. I usually
use it after 2 months in carboy and then after filtering I leave a few more
months before bottling...
--
Louise)
http://pages.infinit.net/weez1959/

"Mark G." > wrote in message
...
> I have been thinking about getting a Buon Vino Mini-Jet Filter. Can
> someone who has used this give some feedback about it? How easy is it
> to use as a filter/bottler combo?
>
> The directions say to filter with a #3 prior to bottling but only
> after using the #2 filters. If I've let the wine age for 4-6 months
> can I skip the #2 filter all together?
>
> Mark

I have not filtered a wine in the last 10 years!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
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"Weez" > wrote in message
. ..
>I have one and use it on almost all my wines even though most people look
> down on this practice. Very easy to use and I only use a #2 pads. I
> usually
>
<snip><snip>

I have not filtered a wine in the last 10 years!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"Weez" > wrote in message
. ..
>I have one and use it on almost all my wines even though most people look
> down on this practice. Very easy to use and I only use a #2 pads. I
> usually
>
<snip><snip>

I have not filtered a wine in the last 10 years!

--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"Weez" > wrote in message
. ..
>I have one and use it on almost all my wines even though most people look
> down on this practice. Very easy to use and I only use a #2 pads. I
> usually
>
<snip><snip>

I've used one for the last 2 years, mostly on whites that simply won't clear on
their own. While I like it, keep in mind that the smallest pore size available
for it is 0.5 microns, which is too large to filter out yeast or ML bacteria.
I'm now using a cartridge filter set-up from Presque Isle that costs about $50
more than the Mini-Jet, and it allows far more options.

Lee

"Pinky" > wrote in message
...
>I have not filtered a wine in the last 10 years!
>
-----------------------------------------------------------
I am probably being impatient! I racked my plum wine off the sediment,
topped up, added a crushed camden tablet and placed in a cool environment.
(fermenting has ceased)
The wine after one week shows little sign of clearing. how long should I
leave? should I add finings?
A pectin enzyme inhibitor was added during fermentation.


Regards..........Alex K

"Pinky" > wrote in message
...
>I have not filtered a wine in the last 10 years!
>
-----------------------------------------------------------
I am probably being impatient! I racked my plum wine off the sediment,
topped up, added a crushed camden tablet and placed in a cool environment.
(fermenting has ceased)
The wine after one week shows little sign of clearing. how long should I
leave? should I add finings?
A pectin enzyme inhibitor was added during fermentation.


Regards..........Alex K

2 months is a sort of good time..... with fruit wines like plum, blackberry.
rhubarb etc I bulk age for about 2 years anyway and will do an extra
racking , if necessary, at the end of the 1st year ( and adjust the SO2 if
needed).
Also I rarely fine -- time and gravity (the heavy sort not the stern sort)
do a very good job. But you do need a tad of patience -- and also an ongoing
winemaking programme to make sure you always have wine ready for drinking.
It just takes a bit of time to build up your stocks!!!!!!!!

I am vaguely against filtering -- it seems a lot of effort to remove
particles which, to me, are an inherent and integral part of the wine. Still
I don't make a fuss about it!
Basically if you want to drink your wine young ( at about 2 months old) you
generally need to fine and, I suppose, filter as well. But keep your wine
for a year and it will be nicer and clear all by itself!
--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"Alex" > wrote in message
news:4152e02d$0$69721$ed2619ec@ptn-nntp-
<snip><snip>
> -----------------------------------------------------------
> I am probably being impatient! I racked my plum wine off the sediment,
> topped up, added a crushed camden tablet and placed in a cool environment.
> (fermenting has ceased)
> The wine after one week shows little sign of clearing. how long should I
> leave? should I add finings?
> A pectin enzyme inhibitor was added during fermentation.
>
>
> Regards..........Alex K
>

2 months is a sort of good time..... with fruit wines like plum, blackberry.
rhubarb etc I bulk age for about 2 years anyway and will do an extra
racking , if necessary, at the end of the 1st year ( and adjust the SO2 if
needed).
Also I rarely fine -- time and gravity (the heavy sort not the stern sort)
do a very good job. But you do need a tad of patience -- and also an ongoing
winemaking programme to make sure you always have wine ready for drinking.
It just takes a bit of time to build up your stocks!!!!!!!!

I am vaguely against filtering -- it seems a lot of effort to remove
particles which, to me, are an inherent and integral part of the wine. Still
I don't make a fuss about it!
Basically if you want to drink your wine young ( at about 2 months old) you
generally need to fine and, I suppose, filter as well. But keep your wine
for a year and it will be nicer and clear all by itself!
--
Trevor A Panther
In South Yorkshire, England
Remove "PSANTISPAM" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"Alex" > wrote in message
news:4152e02d$0$69721$ed2619ec@ptn-nntp-
<snip><snip>
> -----------------------------------------------------------
> I am probably being impatient! I racked my plum wine off the sediment,
> topped up, added a crushed camden tablet and placed in a cool environment.
> (fermenting has ceased)
> The wine after one week shows little sign of clearing. how long should I
> leave? should I add finings?
> A pectin enzyme inhibitor was added during fermentation.
>
>
> Regards..........Alex K
>

"pinky" > wrote in message
...
>2 months is a sort of good time..... with fruit wines like plum,
>blackberry. rhubarb etc I bulk age for about 2 years anyway and will do an
>extra racking , if necessary, at the end of the 1st year ( and adjust the
>SO2 if needed).
---------------------------------------------------------------
And there am I worrying after a week. Thanks.



Regards. Alex K

"pinky" > wrote in message
...
>2 months is a sort of good time..... with fruit wines like plum,
>blackberry. rhubarb etc I bulk age for about 2 years anyway and will do an
>extra racking , if necessary, at the end of the 1st year ( and adjust the
>SO2 if needed).
---------------------------------------------------------------
And there am I worrying after a week. Thanks.



Regards. Alex K

"pinky" > wrote in message
...
>2 months is a sort of good time..... with fruit wines like plum,
>blackberry. rhubarb etc I bulk age for about 2 years anyway and will do an
>extra racking , if necessary, at the end of the 1st year ( and adjust the
>SO2 if needed).
--------------------------------------------
At the moment I have transferred the wine to my unheated outhouse, figured
it would prevent any further fermentation.
This room is attached to the house and unheated. At the present time temp is
18% C, can drop to around 40% in the winter.
Is their an ideal temp to store wine during the clearing process?

Regards.........Alex K

"pinky" > wrote in message
...
>2 months is a sort of good time..... with fruit wines like plum,
>blackberry. rhubarb etc I bulk age for about 2 years anyway and will do an
>extra racking , if necessary, at the end of the 1st year ( and adjust the
>SO2 if needed).
--------------------------------------------
At the moment I have transferred the wine to my unheated outhouse, figured
it would prevent any further fermentation.
This room is attached to the house and unheated. At the present time temp is
18% C, can drop to around 40% in the winter.
Is their an ideal temp to store wine during the clearing process?

Regards.........Alex K

"Alex" > wrote in message
...
>
> --------------------------------------------


> 18% C, can drop to around 40% in the winter.
> Is their an ideal temp to store wine during the clearing process?
>
> Regards.........Alex K
-------------------------------------------------------
Sorry! getting my centigrade and Fahrenheit mixed up. I meant to say can
drop to around 5%c in the winter.

Regards...........Alex.K

On 9/21/04 8:12 PM, in article ,
"Insprucegrove" > wrote:

> The instructions say not to use is a bottler. Comes out with too much
> pressure.
>
>
> I bought one mos ago. To be honest, I consider it a waste. Effect on
> filtering is cosmetic at best.
>
>
>> I have been thinking about getting a Buon Vino Mini-Jet Filter. Can
>> someone who has used this give some feedback about it? How easy is it
>> to use as a filter/bottler combo?
>>
>> The directions say to filter with a #3 prior to bottling but only
>> after using the #2 filters. If I've let the wine age for 4-6 months
>> can I skip the #2 filter all together?
>>
>
>

Well, call me crazy, but isn't the point of filtering wine a cosmetic point?
We want that sparkling clear wine.

I use my minijet on about 80% of my wines. I love it. I usually let my wines
age for 6-12 months in the carboy (sometimes longer). I filter after that. I
usually only use a number 3 filter close to bottling time or right before
bottling. It makes the wine sparkle.


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

(remove spamblocker from my email)

I have used the Mini Jet quite often. I have never used a #3 filter.
I use #1 for reds, and #2 for whites/blushes.

I have never used it as a bottler. We filter into a primary & then
bottle from there.

Two problems that people seem to have...

1) putting filters in backwards. Don't laugh, I almost did it last
month. Don't know where my brain was.

2) Wine is not clear enough or accidentally pick up sediment from
carboy. This causes pads to get plugged up, and wine sprays usually
out the top.

Steve

You are right. My response was not well written when I said it was cosmetic
(too much wine that night).

I really mean to say the effect, to me, was cosmetic as in not really worth it.
Yes, the wine was a tad clearer, but I didn't see such a great difference
between my normal wine and the filtered wine. Maybe I wasn't doing it right,
but lately I haven't bothered to use the filter at all, and can't say I notice
the difference.


>Well, call me crazy, but isn't the point of filtering wine a cosmetic point?
>We want that sparkling clear wine.
>
>I use my minijet on about 80% of my wines. I love it. I usually let my wines
>age for 6-12 months in the carboy