should I filter?........

Question

Hi......I have a Wine Art 4 week Reisling kit that I started on may

It fermented to dry very quickly and I've held it at 32deg.F for

10 days.....its clear as a bell to the eye and tasting quite nice.....I want to bottle say 12 to 15 bottles and put the rest in a smaller carboy for a few more months .......question......assuming that when I bottle I'm careful to just siphon the top half of the large carboy into bottles and the rest into a 3gal.carboy would I need to filter the wine?.....I ask because I've never made white wine before.I know I'm bottling far too soon but I've got my reasons for this......thanks ....andy j.

Tom S · Accepted Answer

I wouldn't filter it if I were you. I've learned that filtration is a useful tool, but if it isn't necessary I avoid it. It diminishes the wine in some way - possibly because of the extra handling.

Tom S

Alfonse · Answer

Hi,Filtering is usually done to speed up the clarification of a wine. It alsocan strip out some flavors and color depending on the grade of filter mediaused. Since you said that your wine is already clear, bottle it withoutfiltering. The last bit in the carboy may pick up some sediment but you canalways drink it right away.Al

Joe Sallustio · Answer

I don't filter without reason either, just make sure the wine is still or you may get some re-fermentation in the bottle. If it re-ferments just a bit, it adds a nice 'spritz'; if it re-ferments a lot it's champagne in the wrong type bottle and that can be a bad day.

If you are making this sweet at all make sure you sulfite and sorbate. Regards, Joe

should I filter?........

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