This is the cheapest method, but it is also the slowest. The slowness of this process also causes the filter pads to collect yeast and other particles from the wine.
Coarse filter pad. This type of pad adds polish to the wine without losing body or color. Polish/medium filter pads. This is the type of pad that winemakers most commonly use. It adds polish to wine without removing too much body or color. Sterile/fine pads. This type of pad should be used last after the other two pads. The greatest amount of yeast is removed with this pad. It also helps remove the effects of oxidation in your wine.
Complete any steps in the winemaking process, except cold stabilization, before filtering. Your wine should be in the barrel or storage unit and ready to be bottled prior to beginning gravity flow filtration. Sterilize your filtration system before using.
As wine begins to get stopped up behind the pad, tilt the siphon tube back toward the barrel or storage unit, remove the filter pad, and replace it with a new one.
This method is faster than using a gravity filtration system.
Coarse filter pad. A coarse pad adds polish to the wine without losing body or color. Polish/medium filter pads. This is the type of pad used by winemakers. It adds polish to wine without removing too much body or color. Sterile/fine pads. Use this pad last. 80% of yeast is removed with this pad. A fine pad also removes the effects of oxidation in your wine.
Make sure to sterilize your equipment before using. Have one person operate the pump while another steadies the tube on the bottle, switching out bottles as necessary.
Powder filtration works by forming a cake along the filter pad with the filtration powder, allowing the pad to filter out very fine particles. Replace your filtration pad constantly. Never reuse pads.
This type of system produces the finest filtration.
Coarse filter pad. A coarse pad adds polish to the wine without losing body or color. Polish/medium filter pads. This is the pad that winemakers most use. A medium pad adds polish to wine without removing too much body or color. Sterile/fine pads. This is the last type of pad you should use. The greatest amount of yeast is removed with this pad. It also helps remove the effects of oxidation in your wine.
This type of system can filter one gallon per minute to one gallon per ten minutes, depending on the system.
