I have a Riesling I have fermented dry. I now want to add back some of the original unfermented juice to add sweetness. I do not want to add sorbate. Will the Buon Super Jet number three filter ( .5 micron ) take out enough of the yeast to stop another fermentation? I have cold stabilized and the wine is now clear. Should I just add in the juice and then filter?
WD
I've had the same question about the Buon Vino filters. With all of the people who use their filters, you'd think that they would have addressed the discrepancies between their pore size and the size of yeast cells. Are there any alternative filters that might fit into the Buon Vino? Alternatively, what are the other available filters that get down to the appropriate size?
Lee
Lee,
I only use my Buon Vino filter rarely, and am not an expert on filtration, but from what I've read, it's not so much an issue of pore size, but of the nature of the pores. A membrane filter is basically a thin sheet with lots of uniformly sized holes. the hole size is said to be "absolute", as there are no larger ones. A depth filter, like the Buon Vino pads, has a lot of different sized holes or channels, which have an average, or nominal, size. As Tom points out, since there are pores larger than the nominal size, there's a certain amount of larger stuff that gets past. Just because the pads are rated .5 microns doesn't mean they will stop everything of, say, one micron. It takes a better tool than a Buon Vino, I'm afraid. Even if one could contrive an absolute filter for one, it probably wouldn't have the pressure to work.
If anyone has found a way to do it, though, I'm all ears.
HTH, Mike MTM
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