Basic Steps for Filtering Wine

  1. Fermentation – 3 to 4 weeks
  2. Degassing and addition of clarifying agents or stabilizers
  3. Wine sits for 4 weeks
  4. Use 5 micron filter for carting
  5. Wine sits for 4 weeks
  6. Secondary fermentation (optional)
  7. Use 1 micron filter for carting
  8. Wine ages
  9. Bottling

It is recommended that you add potassium metabisulfite to your wine each time you cart or transfer it to another container (unless inducing secondary fermentation).  Read up on this, there is a lot of information and good advice out on the Internet.