WD,
It depends. when you say 0.5 micron filter, that can mean two things.
If you are going to sterile filter with an 0.5 micron _absolute_ filter
that should be fine, but it's very difficult to sterile filter.

If you are talking about a Buon Vino plate and frame 'sterile' filter
it is not an absolute filter. Yeast is pretty creative, it doesn't
take much to have a fermentation restart. If your wine is good and
clear chances of refermentation happening are slim, but it is possible.


I use the Buon Vino 'sterile' filter on sweet whites, but I add sorbate
since I do not trust it. 2 or 3 percent RS is enough to create a hand
grenade if it referments to dry. You would see a yeast layer form in
the bottle if that occured. Some people can taste sorbate, most can't.
If you want to use that it's often used to good effect by small scale
winemakers. I filter and sorbate the end product, wait a few days at
least to ensure it is still and bottle.

Another option you have is to bottle it and leave it cold. If you are
not talking about a lot of wine you may want to consider just bottling
and keeping it at 40F or so; anything under 50F is usually enough to
keep most yeast strains from restarting. A sweet wine is usually served
cold, so it may be an option to consider. No filter, no sorbate, just
keep it cold.

Joe

Kiva wrote:
> I have a Riesling I started last fall. I stopped the fermentation by
putting
> the carboys into a cold refrigerator at about 28-30 degrees F. The
result is
> what I wanted, approximately 2%-3% residual sugar. I added bentonite
along
> with the cold stabilization. I am now ready to take out of the cold
and
> rack.
>
> 1) Should I run it through the filter .5 micron and add sorbate?
>
> 2) or rack and sorbate now and then filter later?
>
>
>
> Thanks in advance for any help
>
> WD