I realize I talk about sterile filtering alot here.... please forgive
me-

If I were to sterile filter my wine with full recycle (sterile filter
and recirc back to the initial container to assist in removing
impurities/building up cake) then what should I be afraid of?

What methods of failure are lurking that I'm not aware of?

And should I move to 0.2 micron filtration or is 0.4 micron filtration
sufficient for that high-sugar wine?

Jason
Joe Sallustio wrote:
> I would agree with everything Doug mentioned. I make some very fruity
> higher acid wines from North Eastern fruit such as Catawba, Cayuga etc
> along with other hybrids. If you don't sweeten them they are just too
> unbalanced as to acid to be pleasant. They are just better with some
> sweetness. Those are good anytime. Desert wines are often used at the
> end of the meal although anyone who tells you there are hard and fast
> rules about wines and pairings just does not realize the breadth of the
> subject.
>
> Personal preferences often change with time. I do remember liking
> Lambrusco when I was much younger. I'm not sure anyone will ever
> convince me I need to make it for myself now though. There is a
> natural progression with wines where new wine drinkers prefer sweet to
> begin with then progress to simple whites, then more complex dry whites
> and then the same gamut with reds, from lighter to more full bodied.
>
> I would say dessert wines don't actually fit into that progression;
> most people like at least one type or another and always do. I like
> cream sherry but not port. Go figure.
>
> Some dessert wines have had alcohol added to them to prevent
> fermentation, a high proof alcohol is used to stop the fermentation.
> They are very stable at that point. The idea is to get the alcohol
> above the point the yeast tolerate.
>
> Joe