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| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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Filtering
"Doug Miller" > wrote in message
... > > Wait for the crud to settle (assisted by finings if needed), then siphon > the wine off of the crud. Every time you move the carboy, you're going to > stir up some of that stuff on the bottom; the more you move it, especially > the farther you tip it, the more stuff you're going to stir up. There is > *no way* that you're ever going to *pour* clear wine off of the sediment > at the bottom of the carboy; however, if you're reasonably careful, you > can easily *siphon* clear wine off of the sediment. > > Depending on how thoroughly the solids have settled, out, you may need to > do this more than once: wait, siphon, wait a month, siphon again. > > I have found a handheld laser pointer to be quite valuable in seeing > suspended particles in the wine. Works best in a dark room. The more you > can see the beam in the carboy, the more matter is suspended. Oftentimes, > a wine will look clear, and shining a laser through it suddenly shows it's > not nearly as clear as it looked at first. Thanks for the technique explanation. |
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