We are sterile filtering ( .45 micron) & bottling 10 gals of 2014 Peach wine today. Will also use the $14 filter to filter Mango & cranberry. The cranberry's ph was 3.05, so I hit it with 1/4 tsp of acid reducing crystals, pot bi carb. Directions say to cold stabilize for 30 days to remove cream of tartar crystals. Will the .45 micron filter remove the cream of tartar? THe pot bi carb has only been in the wine for 2 days, probably not long enough. Or should I try & cold stabilize too. Any thoughts would be appreciated. Roy