To filter my wine or not??

Hi guys

I was just wondering on your thoughts on whether or not to filter wines

The kits I have used are high end Selection, Eclipe and I have no problem with the white wines as they go through my Harris Filter reasonably fast but the reds take ages and I am wondering if I actually have to do this with them??

The reds are reasonably clear by this stage anyway?

Would really appreciate your thoughts?

I normally filter my wines, especially the whites.

I bought the whole house filter setup and rarely ever use it. Most of my wines clear on their own because I usually don't bottle until they are about a year old.

Thig said:

I bought the whole house filter setup and rarely ever use it. Most of my wines clear on their own because I usually don't bottle until they are about a year old.

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I'm with Thig I've tried various set ups and didn't see the need. I just let gravity and age do their thing.

shoebiedoo said:

I'm with Thig I've tried various set ups and didn't see the need. I just let gravity and age do their thing.

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Same here. The same thing applies to degassing.

So you guys aren't adding anything to clear the wine either...just age?

limulus said:

So you guys aren't adding anything to clear the wine either...just age?

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It is all depending on what you are making -
skeeter - yes definitely sparkoloid
whites - typically yes if they don't tend to clear easily on their own sometimes
reds - start with bentonite

Filtering all depends on how long I can let them sit and age and whether it is red or white. I would typically filter whiter than reds.

limulus said:

So you guys aren't adding anything to clear the wine either...just age?

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I didn't say that LOL I ad Super Clear (chitisan and Kisosol) to every batch. Just as an insurance policy

limulus said:

So you guys aren't adding anything to clear the wine either...just age?

Click to expand...

I didn't say that LOL I ad Super Clear (chitisan and Kisosol) to every batch. Just as an insurance policy.

shoebiedoo said:

I didn't say that LOL I ad Super Clear (chitisan and Kisosol) to every batch. Just as an insurance policy.

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Thanks for the clarification. I am new to wine making and so far only have two batches and both came both those.

I do not use superkleer or filter, just let time clear the wine.

I had a peach melomel that would not clear after a year. Two weeks in a refrigerator at 40 degrees and it is crystal clear.

Sweet wines that are ready in a few weeks, yes. Long aging reds that bulk age for months, there is no need to IMO.

I made Apricot wine this year and had to bottle it early, as I needed the equipment. 2 and 3 months later, in the bottle it still looks as cloudy as the day I bottled it. I've had Apple and Elderberry clear up nicely, using only gravity, but takes a few months, but the progress is slow but steady.