Filtration using whole house filter

[surflewis]

Hello. I’m new to wine making but I’ve been brewing beer for years. Trying to minimize new equipment costs I would like to hear the forum’s input on using my beer filtration system for wine. Currently I filter my beer by racking to a keg and then pressure feeding the beer (using CO2) through a Whole House 1 micron filter to another keg. Works well. My concerns are:
1. The keg is only 5gal
2. Will I need to degas again after this? I don’t think the wine will absorb an appreciable amount of CO2 in such a short time. I could let it rest in the keg after and naturally degas under no pressure.
3. Is 1 micron the appropriate size filter? I believe 1 micron removes most yeast in beer.

 

[cmason1957]

I think it should work, I don't believe the wine will pick up much in the way of CO2. For red wines, I usually filter only down to 5 micron and whites I go down to 1 micron. I have always read that 0.45 micron Absolute is what it takes to remove all yeast and getting filters that tight are rather expensive. I go for letting time and the clearing, drop-out of the yeast do the vast majority of the work for me.

I have also always believed that you don't filter a cloudy wine, it just clogs the filter and makes more work for you. Filters are for polishing clear wine, not clearing wine.