Just thought i'd share this observation; I racked and degassed my plum wine twice yesterday after it had sat clearing for a few weeks. It had about an inch of lees on the bottom. I thought it was pretty clean, after all 10 microns is pretty small right? Well, after 24 hours i have about a 1/16" layer of dead yeast cells on the bottom of the carboy. So i guess I'll wait for it to clear on it's own now that it's degassed. So the 10 micron was probably a waste of money.