when i'm done racking or bottling i make up a potassium metabisulfite solution , run till all tubes and filter housings are full, i have 1 plastic carboy that both my racking & bottling canes are kept in, my splash rack it is in the neck of my designated 6.5 carboy, then a week or a year later i just run dry, pull my splash rack and take the designated carboy and shake it with it 1/4 full with the solution that i had ran back when i'd put it all up, i have 100 foot rolls if tubing and change out about once a year, all my lines are 14 feet, so i can rack or bottle from anywhere in my wine room. i always rack into my designated carboy, clean the emptied carboy then rack back into that carboy, that gives me twice the degassing and filtering each time, 1 micron for whites, 5 micron for reds, of spun polypropylene, never do i use paper filters, that way i never get a soapy or funny taste in my wines. my messer musts i use 10 to 25 micron filter depending how messy my must, to rack from primary to secondary, I ferment with everything in my must, i do not ,use a , f-pac ever.
Dawg
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