when to filter
- Thread starter Pete
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Thanks, it makes sense to me to filter just before bottling. In an article in wine maker one of the comments in a step-by-step direction was "Filter the wine, if desired, for a brillant appearance. Allow the wine to age for 6 months to a year before bottling." That direction made me think that maybe you filtered earlier on.
Pete
Pete
gravity is the best filter. Where Masta . He does like filtering wine
either. JJust use nature's gravity and time. Is it a kit of from the
stalk . You can use fillings if you are in a hurry. Before kits It took
me around 4 mos to get the 5 gal carbouys to clear. No ben no
ichling used in those days just time and gravity.
either. JJust use nature's gravity and time. Is it a kit of from the
stalk . You can use fillings if you are in a hurry. Before kits It took
me around 4 mos to get the 5 gal carbouys to clear. No ben no
ichling used in those days just time and gravity.
PolishWineP
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Time is certainly your friend when you are clearing a wine. As the others have said, wait to filter until you're about ready to bottle. We don't filter many wines, but some of our scratch wines require it.
We filtered a pineapple wine a bit back. It looked beautiful. Funny thing, I brought up a bottle yesterday and there is still floaties in it! I think it is due to the nature of pineapple juice.
We filtered a pineapple wine a bit back. It looked beautiful. Funny thing, I brought up a bottle yesterday and there is still floaties in it! I think it is due to the nature of pineapple juice.
MedPretzel
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My take on it:
Filter prior to bottling, but wait til it's clear anyway to do so. Then wait another 1-2 months to bottle, if you can. Like PWP/DBF, I have noticed some dusting at the bottom of some bottles, even after I have filtered.
The key is to filter a seemingly clear wine. In other words, if you think it's clear enough to bottle, filter it. Then wait as long as your patience allows, and then either filter it again (if you notice dusting or sediment), or bottle it. I try to filter, and then wait a month or two before bottling so I am pretty sure that it's clear.
Hope this helps,
M.
Filter prior to bottling, but wait til it's clear anyway to do so. Then wait another 1-2 months to bottle, if you can. Like PWP/DBF, I have noticed some dusting at the bottom of some bottles, even after I have filtered.
The key is to filter a seemingly clear wine. In other words, if you think it's clear enough to bottle, filter it. Then wait as long as your patience allows, and then either filter it again (if you notice dusting or sediment), or bottle it. I try to filter, and then wait a month or two before bottling so I am pretty sure that it's clear.
Hope this helps,
M.
I agree filtering has it's place in winemaking but I don't filter kits at all. Filtering a kit wine for competition is certainly a plus since you are judged on the visual aspects of the wine.
When to filter....only after it is clear and before you bottle.
When to filter....only after it is clear and before you bottle.
I might suggest that you filter then bulk age for a couple of months. I read a lot before I bought my filter. What I came to is that some people complained how filtering affects a wines taste.
I have heard that when you filter it 'shocks' the wine, but if you give it time to rest, then bottle it will return to normal and be clear.
I have filtered a lot of my wines since getting the filter and in one or two batches I could taste something unusual after filtering. I put them back into a bulk aging carboy and am letting them rest. Hopefully they will bounce back....
I have heard that when you filter it 'shocks' the wine, but if you give it time to rest, then bottle it will return to normal and be clear.
I have filtered a lot of my wines since getting the filter and in one or two batches I could taste something unusual after filtering. I put them back into a bulk aging carboy and am letting them rest. Hopefully they will bounce back....
Angell Wine
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Think of wine has a several chains trying to hook up with each other. When you filter you separate the chains that have already hooked up, trying to push it through the filter. Whether you bulk age or bottle right away, it will take some time for the chains to link up, Regaining it's true taste again.
My experience is limited in that I have only bottled two kits.
Three weeks ago I filtered and bottled them both - though I did not
filter about 5-6 bottles of each so I should be able to develop an
opinion in the "to filter or not" debate in a few months. The
wine I filtered was quite clear - though there were more particles in
the filters than I expected.
The two kits were an Australian Shiraz that I started in January and an
Italian Montepulciano I started in early February. When I bottled
the Shiraz it was still a little green / astringent - the Montepulciano
- even though it was started 2-3 weeks later - had a better
taste.
I opened up a bottle of the Montepulciano yesterday - between the
combination of the filtering and bottling - the Montepulicano - did not
taste as well yesterday as when it was bottled. I would guess
that bottle shock was the major contributor - though I wonder what role
that filtering played.
In the scheme of things it sounds like if you wait several months after
bottling before you drink the wine - when you filter might not be a
major consideration. I have two new kits going - I think I will
filter one before aging and wait on the other.
Thank you for all of you comments, Pete
Three weeks ago I filtered and bottled them both - though I did not
filter about 5-6 bottles of each so I should be able to develop an
opinion in the "to filter or not" debate in a few months. The
wine I filtered was quite clear - though there were more particles in
the filters than I expected.
The two kits were an Australian Shiraz that I started in January and an
Italian Montepulciano I started in early February. When I bottled
the Shiraz it was still a little green / astringent - the Montepulciano
- even though it was started 2-3 weeks later - had a better
taste.
I opened up a bottle of the Montepulciano yesterday - between the
combination of the filtering and bottling - the Montepulicano - did not
taste as well yesterday as when it was bottled. I would guess
that bottle shock was the major contributor - though I wonder what role
that filtering played.
In the scheme of things it sounds like if you wait several months after
bottling before you drink the wine - when you filter might not be a
major consideration. I have two new kits going - I think I will
filter one before aging and wait on the other.
Thank you for all of you comments, Pete
Angell Wine
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My only rule about filtering is to wait 2 months after stabilization, racking after the first month then prior to filtering. If there is to much sediment in the wine, you will just get frustrated at the filter. As for losing color when filtering: you don't lose color, you just show it's true color. Light reflex's off the sediment giving it a false color. Taste is personal issue to which I can't tell you are wrong or right. Sediment in the bottle will add to the taste of unfiltered wine, but it could be a taste you don't like. So it really is up to the person who will drinking the wine if filtering is an issue or not.
