In winemaking, which is better, to let the wine settle out, or to filter it?
October 25, 2011 by Instant Wine
Filed under Fermentation
Question by Mean Green Answering Machine: In winemaking, which is better, to let the wine settle out, or to filter it?
You ferment the wine and it finishes fermenting. Is it better to let the yeast and everything settle out onto the bottom, or to filter it out?
Best answer:
Answer by Kyle
I would suggest letting all of the sediments setlle in the carboy before transferring to the bucket before bottling. You will always have fine sediment in all homemade wines but the less the better.
Know better? Leave your own answer in the comments!
Yeah both, let your brew settle once it’s done it’s business, then decant it to bottles, but put it thru an in line filter first. you can buy proper filters…
using old socks after they been in your boots all day imparts an interesting bouquet!
When you filter, you remove more than yeast cells. Try a split batch, putting some through a filter and some just decanted. Compare the flavor profiles. Have friends do the same without knowing which is which. Unless the profiles are quite similar, I’d suggest just racking the supernatant off the yeast.