The shop where I bought the kit loans out one of those Buon Vino Mini
Jets to there customers, so there is no extra cost involved.
Thanks to all for the advice!

Reid

Ray Calvert wrote:
Agree with the above. Filtering is more of an issue with whites though most
of us do not filter with anything. There are other ways to handle the
problem such as fining and stabilizing. But with reds, I have never heard
of anyone who seriously suggested filtering as necessary to remove yeast
unless you are making a sweet wine and then, once again, there are other
ways of handling it. I don't like to suggest such a thing but it the
"expert" trying to sell you a filter or a service? It is certainly not
normal practice.

Ray

"REid" wrote in message
news:TSb7e.33798$jR3.19666@edtnps84...

Hi all,

I am new to the wine making community and have a question (actually I have
a million questions but for now, just this one). When I made my last kit
(a Cabernet), the expert where I bought the kit advised that I should
filter the wine prior to bottling to remove any yeast cells that would
continue fermenting in the bottle and spoil the wine. From what I have
read when researching the subject, it seems to me that filtration is not
necessary. I currently have a Cabernet-Shiraz in the works, and I am
wondering if it should be filtered.

Thanks,
Reid