Home winemakers: Anyone use a gravity-flow wine filter?

Just wondering if any of our illustrious home winemakers here use one of those gravity-flow filtration devices (like this one here) and if you are happy with it. I am thinking of getting one but would like to know what the flow rate typically is, and how long it takes to filter, say, one gallon of wine.

Any feedback would be welcome. Thanks.

Paul - I used one of those Vinbrites for over 25 years. During most of that time I was making between 15-30 gallons per year. However, about 5 years ago I increased my annual production to 80-100 gallons and it was too slow, so I bought a minijet. When I used the Vinbrite I found that you can use about 1 tbspn of diatomaceous earth (DE) with 15cm coarse filter papers instead of having to pay for those disposable filter pads. Siphon the DE, mixed with water and a bit of potassium metabisulfite through the filter with the filter paper, stirring it to keep it in suspension. Then run a clean water rinse of about a quart through it and start filtering your wine.

Thanks Howie.

Any recollection though on how long it took to filter a gallon, for example, through one of those gravity filters? Would we be talking like 10 minutes or an hour? I'm really curious.

Depending on how clear the wine is before filtering, a 5-gallon carboy would take fro 30 to 60 minutes. The more solids it traps, the slower it goes. Also, the lower the level in the unfiltered carboy, the slower it goes.

When I first started out, and was dealing with only 5 gal batches of wine I bought a Vinamat Pressure Wine Filter Systems. It includes a hand pump, 2 gal container, hoses and filter housing and pads. Works a lot faster than the gravity filter, but I think it is discontinued.

Salute

Hi Paul,
(Just to add to what Howie posted). After visiting a nearby winemakers supply shop (needed 150 corks), I talked to a couple of amateur winemakers who actually use the Vinbrite Gravity Wine filters. For small batches it is fine, but only for ‘polishing” the wine. It’s advisable to use pectin enzyme prior to fermentation and fine and rack wine prior to filtering. (So basically make sure it is “clear” before filtering).

Salute

Thanks Victor.

I actually use pectic enzyme as a matter of course every time, during initial cold soak - prior to fermentation. My Concord drops clear on its own every year, but the Niagara frequently has trouble doing so. I have discovered over the years I've been making dry Niagara that this is almost always tied in, albeit indirectly, to the colour of the skins at harvest: if the Niagaras are picked while tasting ripe but still pale green (as in my icon if you look to the left), you will get a nice light-straw wine and good clearing (in fact, perfect clearing with a nudge of isinglass). Wait until the grapes are pale yellow in colour, and the wine will always be hazy - even isinglass won't do a thing. This is where I'm at this year. I believe it all to be a function of pH, as Niagara is a low-sugar, low-acid labrusca variety. Concord gets lower pH at ripeness, and so the hazes never occur with it.

Paul, it may be the increased glycerin in the more ripe grapes.