Articles & News

Using The Home Vintner Wine Filter

Posted by Ron Goodhew, October 6th, 2012 | 4 Comments

Adding "polish" to a wine's appearance is the number one reason home winemakers elect to filter their wines. It adds a glassy and pure look to the wine that is simply appealing. Filtration will not make a cloudy wine become clear. That is not its purpose.

Our filter rentals are to be used only for Winexpert kits. Some wine kits on the market contain dyes and glycerin which will often clog the filter and you will be unsuccessful in completing the process. Glycerin is added by some companies as a thickening agent to artificially make the wine taste heavier. Dyes are added to make weak wine appear darker. When you return the filter system it will require 24 hours soaking in our sanitizing tubs to remove the dye. Question - knowing this who would want to drink such a product? Winexpert wine kits contain no added chemicals, just pure varietals.

Before filtering, all the CO2 must be removed from the wine using a Vacuvin. It takes about 15 seconds to bring the carboy under pressure, pumped many times each day for weeks. Talk to us about this degassing method. When no bubbles are seen when you Vacuvin then rack off the sediment, this will be at about 3 weeks after stabilizing.

Only rack finished wine once, continuous racking will weaken your wine, reduce the natural sulphites that protect your wine and over oxygenate it. If you don't rack your wine off the sediment before filtering you face the danger of siphoning the sediment into the filter. Any sediment sucked into the filter will plug it and a job that should take about 15 minutes will take hours.

It is possible to filter up to 3 carboys using the same filter. Filter whites first followed by reds.

When you pick the filter up at our store, it has already been cleaned, sanitized and the filters have been rinsed. The actual pads are kept sanitized in a sulphite gas with no direct contact to any chemicals. It is ready for use.

Make sure that the thumb screws are tight on the filter head. Hand Tighten Only. Make sure that the hose clamp(s) are closed.

Rack (siphon) your wine from your glass carboy into the plastic carboy of the filter. The plastic carboy is exactly 23 litres – your glass carboy may be more – BE CAREFUL when siphoning into the plastic carboy to not overflow it.

When this is done, put the cap back on the plastic carboy. If the top has 2 green and black turning wheels, they seal by turning against each other. They should be sealed ½ way down, not at the bottom.

Clean and sanitize your glass carboy. Put the filter up on the counter. Attach the small tube from the black/green top of the plastic carboy to the pump.

Put the plastic tube coming out of the filter into the clean carboy that is now on the floor. Open the hose clamps. Plug in the pump.

Place the filter pads on a cookie dish just in case there is some seepage. The wine will go through the filter pads and into your carboy – do not attempt to bottle from the filter.

When the wine gets close to the bottom of the plastic carboy, you will have to tilt it so that you don't leave any behind.

Disconnect the pump as soon as air starts to come out of the filter line.

Put a sanitized air lock on your carboy. Close the hose clamps. Return the filter leaving the used pads in the filter.

Return the filter as early as possible the next day to The Home Vintner so that another customer can use it once we have cleaned and sanitized it.

Post filed under: Ask The Vintner

» All Articles & News

Comments

keith Watt wrote on May 28, 2013 3:29 PM:
I am getting ready to complete my wine. I have two different filters. One is a #1 Course filter; the other is a #2 finishing filter. What's the difference??
Ron wrote on May 28, 2013 3:44 PM:
#1 is coarser - used for cheaper kits that use glycerin (not ours) or wine from juice
#2 is finer and recommended for any Winexpert kit
Phil wrote on Feb 25, 2015 2:12 PM:
Hi, I am ready to filter 2 carboys of wine. How long after filtering should I wait before bottling? Is this something that can be done right after the filtering process, or is it best to wait?
Cheers
Pat, The Home Vintner wrote on Feb 25, 2015 2:57 PM:
Yes, it can be done right after the filtering process. No need to wait.

Post a Comment

What are your thoughts? Simply fill out this form below to post a comment.

Your Name
    Email Address
Comment
Security Key
security key

SEARCH ALL ARTICLES

Related Articles

Special Occasions
POSTED November 1, 2009 | 0 COMMENTS

Shellfish Allergy and Chitosan
POSTED November 1, 2009 | 0 COMMENTS

Bad Corks
POSTED November 1, 2009 | 0 COMMENTS

Organic Wines?
POSTED November 1, 2009 | 0 COMMENTS

Smarter?
POSTED November 1, 2009 | 0 COMMENTS

Degassing Your Wine
POSTED November 1, 2009 | 0 COMMENTS

Boorish Guests
POSTED November 1, 2009 | 0 COMMENTS

Drips
POSTED November 1, 2009 | 0 COMMENTS

Beer Season is Brewing
POSTED November 1, 2009 | 0 COMMENTS

Winesicle
POSTED November 1, 2009 | 0 COMMENTS

Home | Winemaking | Products | Wine Ideas | About Us | Contact | Events | Gallery | Offers | Newsletter | © 2017 Site Design by Web Design Vancouver by Sharkbite Powered by Vortex CMS