Beer can be filtered at the appropriate time after primary fermentation or before bottling. As most beer makers know, the process varies greatly as determined by the brew master. The use of common sense will guide your filtering of beer!
For wine, it is recommended that you use the KLR filter 4 weeks after degassing and adding clarifying agents/stabilizers. At that time use the 5 micron filter.
Let the wine rest/settle for at least a month, then rack it to another carboy. At that point you can use the 1 micron filter.
NOTE: If you decide to induce malolactic fermentation or you are going to otherwise allow your batch to go through secondary fermentation, wait until that has completed before doing the final 1 micron filtering. This will result in perfectly clear wine when time to bottle.