Wine filter system recommendation

Best choice is certainly the Buon Vino Mini-Jet that you can get for about $140us. You can use it to rack and filter and you can filter small quantity like 1 gal. I have one and I like it alot for small batch.

Séb

I agree with Séb the best choice is the Buon Vino Mini-Jet I have use on for about 10 years and I love it. It is very easy to use and it's results are beautiful.

There's part of me that wishes I had bought the smaller filter- there are some losses with the large Superjet. You could also buy a food grade pump and a cartridge filter and make your own, too. Cartridges can be regenerated/ backflushed with NaOH (or whatever their cleaning regime is).

You have options.

And- the pads they use in the superjet are very poor- even the sterile ones. I bought standard industrial food grade pads and now make my own- a cheap hole punch set from Harbor Freight works just fine.

Jas> I agree with Séb the best choice is the Buon Vino Mini-Jet I have use on for

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

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:

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

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:

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

Joe