Search results

I'm getting my filter setup today and will be filtering for the first time this weekend. I have a couple of questions... What kind of 1/2" pipe should I buy to add to the filter? What should I soak the filter cartridge in, kmeta + citric? Should I discard the first few ounces of wine filtered...

Thanks for all the responses! I guess I need to practice some more before bottling time.. Steve, I purchased the pump about a month ago, does that mean I have the stainless steel spring? Also, I didn't sanitize the valve, just ran water thru it with a jet bottle washer as I remember...

That's what I was thinking, just didn't think at the time. Will definitely not do that again but will keep my fingers crossed that it doesn't hurt the batch. Any tips on cleaning that valve or the barbs, I couldn't get it apart easily to clean after using today and could see some wine...

Thanks! I was just really concerned about it going through the pressure release valve that is inline. Wasn't sure if it would taint it in anyway. Yes, I will be racking it to another carboy to age then filter and bottle.

I used my pump for the second time today (which I love)..I was degassing by racking a kit wine. I had cleaned and sanitized the overflow bottle and tubing. I had a overflow from foaming up and user error of about 1 cup, without thinking I added it back into the carboy. How bad did I mess up...

so from doing some more research it seems that it's kind of pointless to filter a red wine. I think what I'll do is return my filter and get the all in one pump that can also assist with degasing with which I struggled with. If I do that and bulk age for two or three months which I know is not...

So filtering with a mini jet 2.5 micron means I still will have sediment after a few months in the bottle? I'm not against bulk aging, just means I have to drive an hr to the closet brew store to buy another carboy..

I intend to rack before filtering in order to leave sediment behind. It is my understanding that filtering will remove leftover yeast (and other particles) so that it will not have a chance to start the fermentation over and therefore produce additional sediment. Is that wrong?

Thanks, I plan on filtering with the mini jet before bottling to help with sediment...what are the other advantages to bulk aging?

This is after fining agents and hopefully degassed....should be ready to bottle in two weeks.. Is this still ok?

This is my first attempt at making wine. I'm making a Shiraz/Zinfandel from WE, the instructions said not to top off, but is this ok for headspace for two weeks? Sorry couldn't get the photo to rotate...