Wine filter system recommendation

OK, I searched the groups first and no one seems directly to have asked,

I make 10-20 gallons a year, mostly one gallon batches of fruit and herb, and the occasional 5 gal. batch of frozen juice concentrate for table wine.

What is the groups most highly recommended filter for someone like me, I'd prefer one with some kind of a pump rather than a gravity driven one, and can spend a couple hundred bucks

Im a bit tired of losing such a lot on bottling, proportiinal to one gallon batches....the racking wand always leave behind way more than has sediment at that point, usual three racks out from fermentation.

Thanks people, there is too much choice out there!

Sean

Reply to
snpm
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Reply to
Walter Venables

I would agree with both posts but the pump is kind of wimpy. That said, I can't see anything else being as cost effective at this filter. It does the job, mine is 5 years old.

Keep in mind you need to throw some wine away when you filter, I soak my pads in a citric acid/ sulfite solution to remove the paper taste, that needs to be rinsed out and then the rinse water needs purged from the pads. You usually waste at least 1/2 bottle doing this.

You should probably rent one first to see what you think of it. Musca.com in Ottawa puts it on sale a few time a year if you are not in a hurry for it.

Joe

Reply to
Joe Sallustio

Good news. Thank you, sir.

Nope, not in a hurry for anything, I'd possibly be in the wrong hobby if I was,eh?

Joe Sallustio wrote:

Reply to
snpm

I'd second what Joe said and add to that that there is also a significant wine loss (1/2-1L for 6 gal batch) due to the wine that bypasses the filter. You can trap it and drink it, but I wouldn't add it back to the main batch.

Overall, I'd say I lose way more wine using any filter than using the racking wand, so if that's your main concern, you might want to reconsider. I am not sure where your problem with the wand is? You should be bottling only a clear wine, with pretty much no sediment on the bottom and in that case, ther should be only say 1/4-1/3 bottle left in the carboy and hoses when you get to the bottom. And this is usually okay to drink, with maybe a day rest in a bottle to let the sediment settle.

Lastly, the filters take significant time to set up and clean before and after. I've done both methods and prefer the wand by far. I only use the filter if I want to bottle the wine early and it's not completely clear by then.

Pp

Reply to
pp

Thanks pp, I appreciate that you've really read and understood what I was asking, you guys have been a big help. I suspect I will most likely not filter, if it means more losses. Guess I'll just have to drink that last bit right away when bottling :)

pp wrote:

Reply to
snpm

Drinking that last bit won't kill you or I would have been gone long ago... :O)

Joe

Reply to
Joe Sallustio

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