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Grape Growing / Vineyard Management / Commercial W
Commercial Winery Forum
Sterile Filtration and Velcorin
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<blockquote data-quote="winemaker81" data-source="post: 833447" data-attributes="member: 62"><p>I did filter at one point, but mostly coarse filtered. I felt the fine filters took something from the wine. Note: this was late 80's and the filter technology is probably different today. Refermentation in the bottle has not been a problem, as I make mostly dry reds and white, and use a proper dosage of sorbate + K-meta for the ones I backsweeten. Spoilage in the bottle is not a problem, as wine is a preservative system (high ABV, low pH) and proper dosing with K-meta handles contaminants.</p><p></p><p></p><p>Cheap. Most of us are really cheap.</p><p></p><p>1 oz sorbate is roughly $2.50 USD, and IIRC, that's about 6 tsp. Dosage is 1/2 tsp per gallon, the price/gallon is a $0.21/gallon. This is the price point you need to compete with.</p><p></p><p>If there is a significant setup cost, keep in mind that only a handful of folks on this forum report making more than 100 US gallons per year, and a lot make less than 20. I make 60 to 80 gallons, and of that, 0 to 10 gallons is backsweetened. A flat $0.50/gallon may work for me, but if I have to invest in infrastructure, it probably won't.</p><p></p><p>The price per unit is only a component in my decision making -- a strong negative will kill any interest I have, while strong positives may influence me toward it.</p><p></p><p>Sorbate is inexpensive and easy to use, but has an uncertain shelf life and over-dosing produces problems. What is the shelf life of your product, and what are the side effects?</p><p></p><p>Stopping fermentation at a given point without adding spirits is difficult for home winemakers. How quickly does your product stop a ferment (assuming it does)?</p><p></p><p>My bottom line is that my winemaking process works fine, and I change when I realize benefit. What can you do to improve it? [This is a question you should be asking yourself.]</p></blockquote><p></p>
[QUOTE="winemaker81, post: 833447, member: 62"] I did filter at one point, but mostly coarse filtered. I felt the fine filters took something from the wine. Note: this was late 80's and the filter technology is probably different today. Refermentation in the bottle has not been a problem, as I make mostly dry reds and white, and use a proper dosage of sorbate + K-meta for the ones I backsweeten. Spoilage in the bottle is not a problem, as wine is a preservative system (high ABV, low pH) and proper dosing with K-meta handles contaminants. Cheap. Most of us are really cheap. 1 oz sorbate is roughly $2.50 USD, and IIRC, that's about 6 tsp. Dosage is 1/2 tsp per gallon, the price/gallon is a $0.21/gallon. This is the price point you need to compete with. If there is a significant setup cost, keep in mind that only a handful of folks on this forum report making more than 100 US gallons per year, and a lot make less than 20. I make 60 to 80 gallons, and of that, 0 to 10 gallons is backsweetened. A flat $0.50/gallon may work for me, but if I have to invest in infrastructure, it probably won't. The price per unit is only a component in my decision making -- a strong negative will kill any interest I have, while strong positives may influence me toward it. Sorbate is inexpensive and easy to use, but has an uncertain shelf life and over-dosing produces problems. What is the shelf life of your product, and what are the side effects? Stopping fermentation at a given point without adding spirits is difficult for home winemakers. How quickly does your product stop a ferment (assuming it does)? My bottom line is that my winemaking process works fine, and I change when I realize benefit. What can you do to improve it? [This is a question you should be asking yourself.] [/QUOTE]
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Grape Growing / Vineyard Management / Commercial W
Commercial Winery Forum
Sterile Filtration and Velcorin
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