I think sterile filtration would do the trick. But 5 microns is WAY to coarse.
The value may be (.5) as in 1/2 micron. Correct me if I'm wrong. Also in regard
to previous comments about "cooked" taste. Does this apply to many of the "hot
pressed" buckets of fresh juice? My understanding is that these reds are
processed at a much higher temp than the better quality wine kits? Again,
correct me if I'm wrong.