My 2018 cab is one year old now. I made 120L last year. It's in good shape, although a little lighter than I expected... I've moved the wine around a bit over the year, rotating it between a new 47L barrel and a 54L demijohn, as well as some carboys, etc. It seems to have clarified well in most cases but recently I noticed a protein haze near the bottom of a carboy... I normally don't experience any clarity issues this late in the game, and am thinking the haze might have been caused by a later addition of tannin powder... (Not sure what the exact cause is but...) But, my question is this: It's time to drink! I'm thirsty! I'd like to break down the carboy into 3L jugs and some bottles and start gifting some out and drinking and sharing but the haze is still prevalent in the 3L jug and will probably be noticeable in the bottom of a 750ml bottle... So, is there a simple way of filtering this out without having to borrow/rent/buy a Buon Vino electric filtering machine, etc? I've tried coffee filters in the past but they are too slow...
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