oops. I wonder if I got it wrong.
I remember the 1st wine making book I read showed the juice being put
through 2 layers of cheesecloth after primary fermentation from the press
into DJ. However, now that I checked back it only shows the screen for
white wine making.
I only make a few batches a year so I have been grudgingly doing it so I
don't end up with 2-3 inches of sediment in the DJ. After my first rack I
usually have maybe 1/2" of sediment doing it this way. The last batch was
destemmed baco noir which I let ferment for 5 days to 1.010 and I am
planning on MLF on Saturday.

"Negodki" > wrote in message
...
> "Joe" > wrote:
> > I find when I transfer from the primary fermentation container to DJs
> using
> > a cheese cloth filter that the cheese cloth keeps clogging and it
becomes
> a
> > lot of work to keep cleaning it. This is especially true with full
bodied
> > red wines allowed to ferment fully. Also I am probably introducing
water
> > into the wine by repeated rinsing of the cheese cloth in so2 solution.
> >
> > This may sound lazy but can I omit using the cheesecloth filter at this
> > time? Maybe if I rack again as soon as MLF completes rather than wait
6-8
> > weeks.
>
> Joe,
> I don't know what sort of wine you are making, but (IMO) the time of
> transfer from primary to secondary fermenter is MUCH MUCH TOO SOON to be
> filtering. As you noticed, all you accomplish is to clog the filter, and
> expose the wine to far too much air (much less the water). Filtering is
only
> a means of polishing clear wine, or removing certain bacterial
accumulations
> from the surface. Rack without filtering until the final racking prior to
> bottling. And even then it is probably not necessary.
>
>