OK ,, to broaden the question ,, "to filter or not to filter??" In searching for an answer, one will find as many reasons NOT to do the process as there are TO do it. I would venture a guess that the majority of home wine-makers have not/will not venture the expense or time.
A question which has been bantered on this site and many others, really with no definitive answer. Tests claiming it strips taste, others claiming it doesn't. For what it's worth, here's my two cents.
When I started, I struggled with the decision of filtering. I own a Buon Vino Super Jet filter, and frankly, I use it very little. I never use it with my high end reds, but will sometimes with whites and / or Island Mist type kits (red or white) where the flavoring comes from something other than juice and grapes (like fpacs). Generally the stuff I bottle earlier.
I figure, I'm going to bulk age for extended periods of time anyway with my high end kits, so it's going to happen naturally anyway, let nature do her thing. Certainly no harm there.
In my beginning days, I bottled following manufacturer recommendations, and sometimes bulk aging a few months beyond. Today, as I open those wines, some light sedimentation exists. It's no big deal, and I've seen lots of commercial unfiltered wines with a little sediment, but I prefer to minimize it by bulk aging longer. Besides, one hardly ever buys a decent wine in the store that's not 2 years old anyway, why should I drink my "decent" ones any earlier.
In the end, as I can see it, it's a personal decision of the winemaker, and once a wine is clear, filter it if you want to, don't filter if you don't want to. As posted earlier, if you do filter, filter to polish already clear wine, and do it right before you bottle.
