- Mar 9, 2021
- Reaction score
A company that sells filters and filtering equipment says 2microns is basic finishing, but it takes a 0.5micron filter to remove ALL dead yeast and really polish the wine. I make Red & White and rack 3 times before bottling. Are those micron levels accurate? What’s your recommendation? Also was told I need to soak the filter in a water and citric Acid solution first to avoid a paper or off flavor from happening? Do you agree? Need advice on filtering! Thank you.