I suggest that you install a kitchen sink in the area instead of taking the things into a bathroom either for catching water or washing. Also in order to avoid wastage at the bottoms of your filter housings, reconfigure your operation and have the cannisters upside down as that way there will not be any settling. I also suggest you extend the hose right down to the base of the receiving container and allow it to curl around one or two times, in order to minimize aeriation and oxidation due to bubbles. Finally, paper towels while normally considered to be sterile, can have bacteria on them, which can get back into your brew and cause spoilage, so I suggest using a towel which is kept it sanitization solution. My humble opinion though. Great video though.. CHEERS!!!
Hahaha! Thanks for your suggestion on the kitchen sink. I guess for sanitary reason, I should have one. 😀 Inverted setup have tried once but I may revisit for another trial. Thanks!
What do you use to push the wine out with air or water also I recommend removing the filters and running tsp then water flush them citric acid to neutralize the tsp then water flush citric out , good video man
I used nothing to push the wine out. The pump did the job itself. The only chemical I used was the One Step no rinse cleaner before and after the job. Thanks!
I have the final piece (the pump) of a filtration build like this coming in next week. I am hoping to eliminate or greatly reduce the air in the filter housing by pre-filling it with water. Hopefully that will work, but we'll see. Good work my dude!
Tran, take the fill tube all the way to the bottom of the DJ avoiding any splashing while filling. The other thing concerning me is the amount of air inside the filters, any way to stop the air from being inside the filters? Try to change the location of the pump or filters and or the DJ's. In other words, if you did a partial gravity feed to remove the air prior to the pump coming on, and then turn the pump on, would air continue to be inside of the filters? There must be a way to prevent air from being inside the filters while filling, it's creating a ton of air. Do you think it was worth polishing the red wine or do you think you'll pass filtering next time? I noticed a small difference, however I think the .5 micron filter is the only one needed for this amount of wine. I didn't know a .5 micron could be made using cordage filters. Cheers and thanks!
Hi Brian, Thanks for your suggestion! Yes, I definitely agree with you on the air issue. I will do different set up next time that is putting the pump after the filter cartridges using suction instead of pumping. Using a racking cane for filling the Demijohns and yes using gravity to help as the input end. In term of using this system for polishing the wine, I think it’s worth it! I’ll do it again next year, probably right after the secondary fermentation.
@@PTranProductions No need to change the filter setup. The two red buttons on your filter housings are meant for releasing air. Push them when the pump is initially flooding the housings to vent the air to atmosphere until a tiny bit of wine is coming out. It will work because it will take less force for the wine to climb inside the filterhousing and push the excess air out, than to overwhelm the resistance presented by the fine pores of the filter cartridge. You should also definitely rinse your entire setup with water and preferably also a cleaning solution like sodium metabisulphite (cambden tablets) or starsan before putting the wine trough, if you want to avoid contaminants and/or infections. Since you are reusing these filter housings every year, there is a possibility of introducing spoilage organisms that have populated some of the surfaces. Normally 0.5 microns can remove a large part of these organisms, but usually 0.2 is industry standard for sterile filtration. You can get reusable 0.2 micron cartridges on ebay etc. But, since you are reusing these housings, which come into contact with wine every year, the part of the housing AFTER the second filter might become contaminated with acidobacter etc. and the size of the filter you are using will become irrelevant. If you do not want to use a cleaning solution, the filter cartridges still need to be rinsed with approx 10-15l of water to avoid any off-flavours from potential solvents/chemicals/impurities still present from the manufacturing process. Simply diping them in a bit of tapwater will probably not be enough, and doing so in a used plastic bucket, which possibly has small surface scratches where microorganisms potentially live and breed also introduces another source of contamination. Hook the filter directly to your watersupply, the correct adapters to screw into the tap in your bathroom can be found online. If you want to be 100% sure that your system is oxygen free, mount the filters in the housing, and put valves on the inlet and outlet. When the wine is still fermenting you hook up the input to your filter system to the airlock, flooding the entire system with co2. After about 5-6 hours you close of the valves, and the co2 will become trapped in the filterhousing. Only do this is you are 100% sure that you worked in a VERY sterile way tough, as spoilage organisms may develop from the moment you flush with co2 until you filter. Alternatively, you can also get a sodastream co2 cartridge and an aftermarket pressure-reducer to flush your system with co2. It will be much cheaper than buying an entire co2 tank+setup. Also, if you use these filter cartridges, there isn't really a need for repeated racking, you can pretty much filter the product after fermentation has stopped and the yeast has flocculated. Especially if you only filter low volumes of wine like this, and you do not buy reuseable filters, you will certainly not run into the problem of cartridges clogging. Aside from the obvious savings in production time, eliminating the additional racking-processes will reduce oxygen contact and potential for introduction of spoilage organisms, as the wine needs to be transferred less often and comes into contact with less surfaces. Bear in mind tough, that you will perhaps think about shaking your carboys to manually degas afterwards, as the co2 might not all have diffused out of your wine yet. Personally, I wouldn't worry too much about the oxygen tough if you only do red wines, as those are usually full of tannins, and part of the ageing process of red wines usually involves partially oxidizing those tannins, which means that they will probably absorb the majority of the oxygen you introduced into your wine. Free SO2 (from metabisulphates or cambden tablets) will also bind oxygen, but then your wine might not be stabilized anymore, as the SO2 also helps with mitigating growth of microorganisms
@@horrorhotel1999 Wow! This is very informative comment Ben. Thank you! I make note of this and will consider all you guy’s inputs on my next run! Cheers!
Thanks for making this video because it’s a perfect example of what not to do. You totally aerated all of that wine. I’ll bet you it tastes great. But I’ll bet you don’t even know the difference in the taste.
You’re absolutely correctly! I am not a professional wine maker or drinker/taster so I can’t taste the difference. One thing I do know is that after the filtration, most (if not all) of the impurities/sediment/dead yeast got filtered out to produce cleaner and clearer wine.
@@PTranProductions I like your initiative to do a DIY because I do that all the time, which is why I stopped to watch your video. If you can find some oxidized wine, and find some non-oxidized wine, and see if you can taste a difference. Not everybody is going to be a Somalia, and if you can’t taste the difference, that means all wine is gonna taste good to you which is good for you.
Sulfite or campden tablet was added. My intention is to keep my wine chemical free. Yes, I agreed there’s lots of air during the process. I should have used a 3/8” racking to go right down to the bottom of the carboy to reduce the air. Well, that’ll be my next year improvement.
@@PTranProductions there is lots of air in filter containers as well. But, this system more affordable and accessible for most people than filter pads and more advanced filtration system. Thanks for sharing your idea.
Yes, there’s definitely room for improvement to reduce O2 during the process. Most of O2 was created at the beginning and at the end when the bottle got empty and filling from the air. Will try something different for next round. Yes, the main idea of this design is to make it affordable and easily accessible to get filters when needed. Thanks for watching!
Here it is, my friend: ZALAGA 12V 70W Food Grade Self-Priming Diaphragm Water Pump with Switch Diaphragm Water Pump 6L/Min Self-Priming Booster Pump www.amazon.ca/dp/B09CPZK4LX/ref=cm_sw_r_cp_api_glt_i_WWQ7XWSJX1QZ0SZD7VNV
You have 2 videos On one pump it is mounted and pushes the wine into the filters and on the other it pulls the wine out of the filters It doesn't matter?
Yes, original setup was to push the wine through. I did video trial setup with pulling the wine through as suggested by one of the viewers. However pushing through was a better setup.
Here you go mate: Tuneway 12V 70W Food Grade Self-Priming Diaphragm Water Pump with Switch Diaphragm Water Pump 6L/Min Self-Priming Booster Pump www.amazon.ca/dp/B08KPSJF85/ref=cm_sw_r_cp_api_i_00AeGbFV6E9GF ***Note: You also need 12V 6A(min) power supply this pump.
I suggest that you install a kitchen sink in the area instead of taking the things into a bathroom either for catching water or washing. Also in order to avoid wastage at the bottoms of your filter housings, reconfigure your operation and have the cannisters upside down as that way there will not be any settling. I also suggest you extend the hose right down to the base of the receiving container and allow it to curl around one or two times, in order to minimize aeriation and oxidation due to bubbles. Finally, paper towels while normally considered to be sterile, can have bacteria on them, which can get back into your brew and cause spoilage, so I suggest using a towel which is kept it sanitization solution. My humble opinion though. Great video though.. CHEERS!!!
Hahaha! Thanks for your suggestion on the kitchen sink. I guess for sanitary reason, I should have one. 😀
Inverted setup have tried once but I may revisit for another trial.
Thanks!
What do you use to push the wine out with air or water also I recommend removing the filters and running tsp then water flush them citric acid to neutralize the tsp then water flush citric out , good video man
I used nothing to push the wine out. The pump did the job itself. The only chemical I used was the One Step no rinse cleaner before and after the job.
Thanks!
I have the final piece (the pump) of a filtration build like this coming in next week. I am hoping to eliminate or greatly reduce the air in the filter housing by pre-filling it with water. Hopefully that will work, but we'll see. Good work my dude!
Great! Trying it out and please share if that works.
Thanks!
Hey how are you can you show me step by step how jou made the filter
You can follow this slide show to do it:
DIY Dual-Stage Red Wine/Drinking Water Filtration System
ruclips.net/video/C-UVsRNk8PY/видео.html
Tran, take the fill tube all the way to the bottom of the DJ avoiding any splashing while filling. The other thing concerning me is the amount of air inside the filters, any way to stop the air from being inside the filters? Try to change the location of the pump or filters and or the DJ's. In other words, if you did a partial gravity feed to remove the air prior to the pump coming on, and then turn the pump on, would air continue to be inside of the filters?
There must be a way to prevent air from being inside the filters while filling, it's creating a ton of air.
Do you think it was worth polishing the red wine or do you think you'll pass filtering next time? I noticed a small difference, however I think the .5 micron filter is the only one needed for this amount of wine. I didn't know a .5 micron could be made using cordage filters.
Cheers and thanks!
Hi Brian,
Thanks for your suggestion! Yes, I definitely agree with you on the air issue. I will do different set up next time that is putting the pump after the filter cartridges using suction instead of pumping. Using a racking cane for filling the Demijohns and yes using gravity to help as the input end.
In term of using this system for polishing the wine, I think it’s worth it! I’ll do it again next year, probably right after the secondary fermentation.
@@PTranProductions No need to change the filter setup. The two red buttons on your filter housings are meant for releasing air. Push them when the pump is initially flooding the housings to vent the air to atmosphere until a tiny bit of wine is coming out. It will work because it will take less force for the wine to climb inside the filterhousing and push the excess air out, than to overwhelm the resistance presented by the fine pores of the filter cartridge.
You should also definitely rinse your entire setup with water and preferably also a cleaning solution like sodium metabisulphite (cambden tablets) or starsan before putting the wine trough, if you want to avoid contaminants and/or infections. Since you are reusing these filter housings every year, there is a possibility of introducing spoilage organisms that have populated some of the surfaces. Normally 0.5 microns can remove a large part of these organisms, but usually 0.2 is industry standard for sterile filtration.
You can get reusable 0.2 micron cartridges on ebay etc. But, since you are reusing these housings, which come into contact with wine every year, the part of the housing AFTER the second filter might become contaminated with acidobacter etc. and the size of the filter you are using will become irrelevant.
If you do not want to use a cleaning solution, the filter cartridges still need to be rinsed with approx 10-15l of water to avoid any off-flavours from potential solvents/chemicals/impurities still present from the manufacturing process. Simply diping them in a bit of tapwater will probably not be enough, and doing so in a used plastic bucket, which possibly has small surface scratches where microorganisms potentially live and breed also introduces another source of contamination. Hook the filter directly to your watersupply, the correct adapters to screw into the tap in your bathroom can be found online.
If you want to be 100% sure that your system is oxygen free, mount the filters in the housing, and put valves on the inlet and outlet. When the wine is still fermenting you hook up the input to your filter system to the airlock, flooding the entire system with co2. After about 5-6 hours you close of the valves, and the co2 will become trapped in the filterhousing. Only do this is you are 100% sure that you worked in a VERY sterile way tough, as spoilage organisms may develop from the moment you flush with co2 until you filter.
Alternatively, you can also get a sodastream co2 cartridge and an aftermarket pressure-reducer to flush your system with co2. It will be much cheaper than buying an entire co2 tank+setup.
Also, if you use these filter cartridges, there isn't really a need for repeated racking, you can pretty much filter the product after fermentation has stopped and the yeast has flocculated.
Especially if you only filter low volumes of wine like this, and you do not buy reuseable filters, you will certainly not run into the problem of cartridges clogging.
Aside from the obvious savings in production time, eliminating the additional racking-processes will reduce oxygen contact and potential for introduction of spoilage organisms, as the wine needs to be transferred less often and comes into contact with less surfaces. Bear in mind tough, that you will perhaps think about shaking your carboys to manually degas afterwards, as the co2 might not all have diffused out of your wine yet.
Personally, I wouldn't worry too much about the oxygen tough if you only do red wines, as those are usually full of tannins, and part of the ageing process of red wines usually involves partially oxidizing those tannins, which means that they will probably absorb the majority of the oxygen you introduced into your wine. Free SO2 (from metabisulphates or cambden tablets) will also bind oxygen, but then your wine might not be stabilized anymore, as the SO2 also helps with mitigating growth of microorganisms
@@horrorhotel1999
Wow! This is very informative comment Ben. Thank you!
I make note of this and will consider all you guy’s inputs on my next run!
Cheers!
Thanks for making this video because it’s a perfect example of what not to do. You totally aerated all of that wine. I’ll bet you it tastes great. But I’ll bet you don’t even know the difference in the taste.
You’re absolutely correctly! I am not a professional wine maker or drinker/taster so I can’t taste the difference. One thing I do know is that after the filtration, most (if not all) of the impurities/sediment/dead yeast got filtered out to produce cleaner and clearer wine.
@@PTranProductions I like your initiative to do a DIY because I do that all the time, which is why I stopped to watch your video. If you can find some oxidized wine, and find some non-oxidized wine, and see if you can taste a difference. Not everybody is going to be a Somalia, and if you can’t taste the difference, that means all wine is gonna taste good to you which is good for you.
Thanks for the video.
Can we use diaphragm RO booster pumps to do the job?
Not sure!
Did you add any sulfite or campden tablet to carboys? I think there is lots of air involved in this process
Sulfite or campden tablet was added. My intention is to keep my wine chemical free.
Yes, I agreed there’s lots of air during the process. I should have used a 3/8” racking to go right down to the bottom of the carboy to reduce the air. Well, that’ll be my next year improvement.
@@PTranProductions there is lots of air in filter containers as well. But, this system more affordable and accessible for most people than filter pads and more advanced filtration system. Thanks for sharing your idea.
Yes, there’s definitely room for improvement to reduce O2 during the process. Most of O2 was created at the beginning and at the end when the bottle got empty and filling from the air. Will try something different for next round. Yes, the main idea of this design is to make it affordable and easily accessible to get filters when needed. Thanks for watching!
Perhaps you could purge the oxygen from the filter housings and the carboys using a whipping siphon.
Please release the link to get the pump! 🙏
Here it is, my friend:
ZALAGA 12V 70W Food Grade Self-Priming Diaphragm Water Pump with Switch Diaphragm Water Pump 6L/Min Self-Priming Booster Pump www.amazon.ca/dp/B09CPZK4LX/ref=cm_sw_r_cp_api_glt_i_WWQ7XWSJX1QZ0SZD7VNV
Masz 2 filmiki
Na jednym pompka jest zamontowana i wpycha wino do filtrów a na drugim wyciąga wino z filtrów
Nie ma to znaczenia?
???
You have 2 videos
On one pump it is mounted and pushes the wine into the filters and on the other it pulls the wine out of the filters
It doesn't matter?
Yes, original setup was to push the wine through. I did video trial setup with pulling the wine through as suggested by one of the viewers.
However pushing through was a better setup.
Where did you get the transfer pump may I ask?
Here you go mate:
Tuneway 12V 70W Food Grade Self-Priming Diaphragm Water Pump with Switch Diaphragm Water Pump 6L/Min Self-Priming Booster Pump www.amazon.ca/dp/B08KPSJF85/ref=cm_sw_r_cp_api_i_00AeGbFV6E9GF
***Note: You also need 12V 6A(min) power supply this pump.
I built something like this but with a different pump
👍
Maybe next time no music. Great invention tho.
😀
สวัสดีค่ะ
Hello!
Music is unbearable
Sorry, if the music annoys you. 🤞