K&C results are surprising, was the wine aged well before sampling?I conducted a test last year, using K&C on two different wines. The result was that the use of K&C reduced nose and introduced a slight bitterness.
I'll use bentonite on whites and fruit wines, but not on reds, as it strips color. Generally I use a lower dose than indicated.
Filtering? I did that many moons ago, but decided it wasn't worth it. In recent years I barrel age reds for a year, then bottle.