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Old 12-24-2013, 03:06 PM   #11
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Originally Posted by johnsonbrew View Post
I can see how the buckets would expose the wine to oxygen more than a carboy, but it really is for a brief period of time since it is the last step as I bottle, but why is straining any different than filtering?
Filtering is done with co2 or a pump to push the wine, and it's transferred to another vessel without any exposure to air. It goes from one vessel to another through sanitized plates without coming out into the open. Straining/filtering without a proper filtering set up would ruin the wine.


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Old 12-25-2013, 03:02 AM   #12
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Filtering is usually done in a sealed unit such as a vacuum pump and filter housing, no exposure to oxygen, while straining it is actually introducing and mixing oxygen into the wine.
The only time that it is safe to splash rack (straining the wine essentially splash racked the wine) is during fermentation when the co2 levels are high and protect the wine.

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