need for sorbate?

I think those are .5 micron filters right? That should be sufficient... If your wine is clear, and has been fined it's basically ready to go. I would cold stabilize it after you mix it, and before you filter. Leave it for a few days to let the batch meld together... for lack of a better term. Check your

I was saying, check your SO2 levels as well, and you shouldn't need to sorbate this at all.

I know nothing about Type 3 Buon Vino filters Lee, but I don't think you can be _confident_ that no renewed fermentation will take place after you have added sugar or juice.

Theoretically, one viable yeast cell is needed to restart fermentation in a bottle of wine containing residual sugar. That one yeast cell per bottle might (1) slip past the filter pads, (2) be in your hose, pump, bottle filler, etc., (3) be in the bottles, (4) be on the corks, (5) be on your hands or (6) be on the corker. Producing sterile wine is easy but getting sterile wine into sealed bottles without yeast contamination is not so easy.

Those are 0.5? _nominal_ pads - right? That's not good enough. You have to run the entire lot, after adding the sussreserve, through a 0.45? *absolute* filter to be reasonably sure that no refermentation will occur.

FWIW, although it's a bit more of a PIA to do, sterile filtration is much better than using sorbate to prevent refermentation.

In either case - sterile filtration or sorbating - you need to be sure the free SO2 is where it needs to be to yield 0.8ppm _molecular_ free SO2 in the finished wine.

Tom S

Tom S

Yeah, they are .50 My bad... I think I've seen .45 ones available for that filtering system. Maybe PI wine has them, but they also sell a system for filtering larger volumes as well.

In theory, one yeast cell could restart fermentation. But if you use sulfite, which is a different issue from sorbate the cell will not reproduce or will not reproduce much so you should not get a viable colony going from one or few cells. Now if you left out the sulfite as well ... all bets are off.

Ray

Hi Ray, Normal amounts of sulfur dioxide will not prevent yeast from reproducing in bottled wine. I sure wish that was the case. Life would be much easier. Regards, lum