For the only the second time I have had a batch of wine that was stabilized,
(sorbate and SO2) that had renewed fermentation in the bottle. Both wines
were sweetend at bottling based on wife tests. Both were crystal clear had
thrown no sediment in months. One was a Brew King kit (no F Pack, sweetend
on my own as the wife thought it was too dry for here tastes) the other from
Grapes. The Pinot Gris ended up a great sparkler! But I am getting tired
of this. I suspect viable yeast were still in the wine, even though the
sorbate would stop reproduction they would still put off CO2.

Most of my wines are 5-6 gal batches. Before investing in a micron filter
system any suggestions? If filtering is the only way to really sweeten a
wine and not have these problems can I do it in one filter/sweeten/bottle
step?

Tom