Donny,
Filtering will not make a wine "protein stable"- just because a wine
goes into a bottle clear does not mean it is going to stay that way. It is
good practice to both hot and cold stabilize your wines. This is a bit of a
generalized statement and their are times that it may not be practiced. The
point I wish to make is that filtering is not the answer to this problem in
my opinion.
John Dixon
"Donny Tyler" > wrote in message
...
> that my friend what filtering catches befrore it goes forth down the
> road.......it is still good , or just filter it and clean it......it will
> just be prettier, no different in taste..donny
> > wrote in message
> oups.com...
>> I know this is a common topic but I bottled a Muscato that I racked
>> three times. It was crystal clear when I bottled it but now, after
>> three weeks it still has a cloudy haze to it. I didn't use any
>> isinglass because I figured it was clear enough. Anyone know how it
>> can become hazy like this? I made it from juice, too, if that's any
>> help. It sat in my basement at about 65 degrees for five months before
>> I bottled it.
>>
>
>