Topic: Clarity-and-Filtration

To filter or not to filter, that is the question. For the home winemaker it often is less a question of quality than a question of cash flow or wanting to be

Pesky cloudy wines! Sediments in the bottle! There is nothing more frustrating to home winemakers than a wine that will not clear or that continues to throw sediments in the bottle. Making

Plate filtration systems are popular among home winemakers. These systems use disposable filter plates with a filter selectivity that usually ranges from 0.5–6.0 microns. The filter plates must be changed every so

Dear Wine Wizard, After I stabilized my wine, I added French medium toast oak beans to the Chardonnay 3/4 cup (new beans), Sauvignon Blanc 1/3 cup (new beans), Ruisseau Blanc 3/4 cup

Winemaking is not a science but rather an art. There are many opinions on the pros and cons of the various processes that winemakers use. The subject of filtration is one such area of great debate that has polarized enologists, wine sellers and wine enthusiasts alike. Some advocate the practice of filtration, others believe that fining is sufficient, while many traditionalists simply let nature take its course.

Sometimes commercial wineries chill their for months in the 30-degree Fahrenheit range and still get “tartrate fallout.” Even if a wine has been “cold stabilized,” as this process is called, there’s no

You’ve got a case of the common “tartrate fall-outs.” The “fine sand” sediment you’re seeing in your bottled Concord wine is probably small tartrate crystals — or solidified tartaric acid. I’m sure

Fining is a process that clears your wine after fermentation is complete. It also stabilizes the wine by speeding up the formation and precipitation of excess tannins, unstable proteins and other microscopic