Filtering and cold stabilization

[Huh?]

I make a lot of fruit wines and I purchased a Buon Vino filter. I'm curious if sterile filtering the wine would eliminate the need to cold stabilize. Anybody have thoughts they're willing to share?

 

[AlFulchino]

cold stab is to reduce acid...steril filtering is to reduce yeast from possible referment and of course to remove particles for clarity reasons

 

[vacuumpumpman]

cold stablizing

I filter all my whites to .35 micron and I still have to cold stablize or I will end up with tartate crystals in the bottom after bottling. Typically I use a chest freezer using a thermostat keeping my temp at 28 degrees for approx 4-8 weeks. Hope this helps

Steve

 

[Huh?]

Thanks guys. I appreciate all your help.

 

[winemaker_3352]

I cold stabilize everything i make. CS is to reduce acid - filtering will not aid in the reduction of acid/

I also filtering everything as well.