Among other things, I'm going to filter a couple reds to remove the "wild yeast" overtones. The medium filter (1 micron) is the starting point and a second time through with the fine pad (0.5 microns) should remove about 80% of lingering yeast from what I've read. I'm not afraid to filter so aggressively because these reds are thin and light in colour anyway (I'm guessing this bargain priced juice was a 3rd or
4th pressing). I'm just looking to correct taste and have something to drink and share this winter.At the end of it all I expect my sorry wine to have even less colour. Is there any hazard in adding a little food colouring to deepen the reddness? Any suggestions on how much to add? I expect it will all be consumed in less than a year from finishing. Burgundy and alicante.
Thanks lum for the oaking suggestion in a previous post.
Jim