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YES @1d10t, chlorine, peroxide, Sta-Clean (R), persulfates, and most other oxidizers will erode the organic RO membrane. The chlorine in most city water sources is not high enough (usually less than 1 ppm, but as high as 4 ppm) to destroy RO membranes, but why tax the efficiency of the RO...

Reverse Osmosis DOES NOT REMOVE CHLORINE, but most RO systems have a charcoal (or activated carbon) filter that will remove chlorine. The molecule is too small for the RO membrane to filter. So, the simple answer is that RO does not remove chlorine, but the charcoal filter portion of most...

The people that make these kits know what they are doing and are giving you the best approach to a fail-proof wine making experience. Let's loot at all of the ingredients and their function both now in history. 1) Potassium metabisulfite: This ingredient kills bacteria and mold and should be...

Do not submerge grape skins Submerging the grape skins is not advisable. The only time it is recommended is if you are unable to punch down the cap frequently enough. Many do weight the cap (skins) down, but it does make a difference in the tannin, antioxidant, and color extraction and...

Sorry about that. This was meant to be posted to another topic.

Do yourself a favor and stop using vacuum filtration. There are so many more potential problems to vacuum filtration systems than pressure filtration. Don't take my word for it, just try it and then let the facts be your deciding factors. I guarantee that your problems will be eliminated.

Hello calvindcd! What you are seeing are bubbles from the filter media. Since you are using a depth filter and its surface area is so great, it could take a very long time to "extract" the bubbles from the filter. Yes, these are bubble that must be displaced by water (or wine). If you pump...

I now understand why you want to use vacuum, but you must then deal with the demons associated with not using proper equipment. You can buy a beverage pump with FDA approved contact surfaces for about $200 (http://www.bigbrandwater.com/550se32gpmsu.html). A system which is primed will NOT...

If you think about it, the vent is spring-to-close and therefore negative pressure (vacuum) will provide a force against the normal spring action and you will get an air leak. If you insist on using this housing, some valves may be replaced with a screw. I am still curious as to why you insist...

Do you have a vent valve on the filter housing? If so, it will open under vacuum. You cannot use a filter housing with a vent valve as I mentioned in a previous post, these housing are not meant for vacuum filtration.

Why Vacuum? I am curious as to why you are using vacuum filtration. It is much more effective to push the wine through the filter. I am an industrial chemist and I very rarely see a vacuum filtration system. Try putting your filter after the pump and you will see much better performance and...

I am impressed with your setup. If I may make some suggestions, however. The 10" filter system functions better under pressure than under vacuum. If you look at the design of the filter/canister, the seal can actually leak under vacuum and will seal better under pressure. So from a...

SS is very expensive and you don't need it. Look at US Plastic's website (www.usplastic.com). They have plastic tanks with cone bottoms that are much more affordable and work perfectly fine for primary and secondary fermentation. If you don't mind pumping, you can just buy a 30 or 55 gallon...

Sugar should not be added to make a wine sweeter unless ALL of the yeast is killed off. This is next to impossible to accomplish. Leaving excess sugar in wine will cause it to ferment further in the bottle. This will result in a sparkling wine, like a Lambrusco. There is a risk of corks...

<deleted comment> First of all, the concentration of metabisulfite in most wine is less than 100 ppm (legal limit in USA is 350ppm, but not many excedd 125 ppm). The concentration of Na in the sodium form of meta-BS is about 24%, therefore the concentration of sodium added to the wine is 18...