When filtering your wine, the first stage is rough filtering, and uses the KLR 5 micron filter cartridge. Rough filtering is typically done after primary fermentation and the leas have settled to the bottom of your container. This is usually a month after the gasses have been stirred out, fining agents, have been added, and the wine has had time to settle. The second stage of wine filtering is called fine filtering, and uses the KLR 1 micron filter cartridge. It is typically performed after secondary fermentation has completed, usually 1 to 3 months after the initial or rough filtering has been done and the wine has rested. It can also be accomplished when bottling.
Beer filtering is somewhat different for several reasons. First and foremost is due to the particles in beer, typically consisting of larger pieces of things such as malts, hops, grains and debris. For that reason courser filters are usually more effective. When brewing beer it is more effective to start with a KLR 50 micron filter cartridge. The wort is made, and after cooling it is carefully poured into a fermentation vessel to avoid heavy sediment going into your brew. Next comes primary fermentation, and the beer is siphoned off the heavier deposits to a secondary fermentation vessel. Initial filtering, using the KLR 50 micron filter cartridge, is typically done after primary fermentation completes. If finer filtering is required, you can 'step down' the filtering through the KLR 20 micron and 10 micron filter cartridges, which are also available on this site.