I have about 250L of wine I wish to put into a barrel, however it still has a lot of suspended solids in it... is it a good idea to pour it through some cheesecloth or other kind of coarse filter to take out some of the solids beofre putting it into the barrel or would the wine benefit from contact with the solids in the barrel?
Filter before barreling
Oct 08, 2003
3 Replies
Dear Charles
Not knowing all the elements (Red or white grape variety, good or bad vintage, style of wine you are trying to make) it is difficult to answer. I will however note that in a good vintage (meaning clean lees) and with a white wine Chardonnay for example, I would leave a small amount of the solids that will assist with lee stirring. However if you have a lot of suspended items and in a bad vintage just leave your tank a few days and rack off the clear juice into the barrel.
Sorry, I can't help more.
Marc
"Charles H" a écrit dans le message de news: bm139h$vf4$ snipped-for-privacy@tabloid.uwaterloo.ca...
Sorry about the detail I left out, but this is my high TA baco noir... I chapitalized it have brought the acid down a bit, and will cold stabilize it before I put it in the barrel.
Filter out the chunks and seeds with a tea strainer and don't worry about the rest. It'll all drop out in the barrel.
Tom S
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