Tom,

How do YOU do sterile filtering?? If I may ask, what filter do you use
and where did you get it?

TIA,
Bob

"Tom S" > wrote in message . com>...
> "c4miles" > wrote in message
> hlink.net...
> > A couple of follow-up questions if I may ...
> >
> > I was thinking of adding pectic enzyme to the must immediately after
> crushing.
> > Would it be acceptable to add the yeast and yeast nutrient immediately
> after
> > that? Or wait a few hours? Or just skip this step altogether?
>
> I've never found it necessary to add pectic enzyme to red must - only
> whites.
>
> > I was apprehensive about adding the sulphite during the primary, so I will
> > follow your advice to wait until later. Do you think it would also be a
> good
> > idea to add potassium sorbate while adding the pot. meta?
>
> Assuming you're making a dry wine, there's no reason to add _any_ potassium
> sorbate to either the must or wine. That's only added to sweet wines prior
> to bottling to prevent the fermentation from restarting in the bottle.
>
> FWIW, commercial wineries that make sweet wines usually don't use sorbate
> either because it imparts a taste that some people (like me) find
> unpleasant. They sterile filter their wines instead. Sterile filtration is
> an option for home winemakers too. It really isn't that difficult, but
> sorbate is definitely easier and cheaper.
>
> Tom S