I have about 250L of wine I wish to put into a barrel, however it still has a lot of suspended solids in it... is it a good idea to pour it through some cheesecloth or other kind of coarse filter to take out some of the solids beofre putting it into the barrel or would the wine benefit from contact with the solids in the barrel?
Sorry about the detail I left out, but this is my high TA baco noir... I chapitalized it have brought the acid down a bit, and will cold stabilize it before I put it in the barrel.
Filter out the chunks and seeds with a tea strainer and don't worry about the rest. It'll all drop out in the barrel.
Tom S
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