Pretty self explanitory really. I have been experiementing running my homebrew wine through coffee filters to speed up the process and reduce the amount of racking I do. This will also (hopefully) reduce the wastage. Old yeast (sediment) flavours the wine, and a few experiments have resulte din some very delicate flavours (lemon, lemon balm and banana to name but three of my experiments). So. Here's the thing. I run the first rack through a sieve and muslin. Then the second through filter paper. I usually change the paper 2 or 3 times as it cacks up in sediment. But the types of wine I mentioned above aren't that sedimenty at the moment, and this is the final filter for bottling. After I've run two and a bit litres through the filter it seems to practically seal up. Is this the cheap wilkos filters or is this normal for coffee filters? I'm sort of guessing the 2 and a bit litres of liquid causes the paper to expand and seal up the pores... Any ideas or suggestions to use something else gratefully received. I've got some dandylion and elderflower to bottle soon.