Joe,
I'm not sure what process you are using but often a "press bag" would be
placed in the wine press and then the red wine and skins transferred in.
Then the wine is press and the bag helps to keep the solids out. Trying to
strain the wine going into the carboys probably is not the best way to do
this. Your method is most definitely harmful to a white wine which will not
tolerate the exposure to Oxygen like a red which at times will benefit at
the first racking. HTH
John Dixon
John Dixon
"Joe" > wrote in message
.. .
> 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.
> >
> >
>
>