As someone who filters and does not filter let me input my opinion
here... For home use a .45 micron filter (preferrably rated as absolute) is
all that is needed for a sterile filtration of an otherwise clear and stable
wine. I have used .45 micron Nominal cartridge filters with great success,
and I think they are more than adequate for most home winemakers that are
looking for a "sterile" filtration. I must point out to avoid confusion that
this is not a truly sterile method that I employ (meaning all yeasts are
gone) but in practice I have found it to be adequate 99.9 percent of the
time. I have also used .2 micron filters and although they certainly due a
good job of filtering I didn't see the advantages for my home use, and they
tend to blind much faster than the .45 microns.
In regards to the stripping of color or taste I haven't seen this to be
true in practice. That is not to say that taste or color is not removed, but
generally I would point out that the flavor or color component that a .45
micron filter would remove probably doesn't belong in your wine. With that
point stated I still say to each there own. HTH
John Dixon
"Brewser83" > wrote in message
...
> 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.