Reisling Help
 

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