Tom,
One of my thoughts would be- how fresh is your Sorbate? After about 6
months it is a good idea to toss it out. This problem can be compounded if
it has been sitting around the wine shop for a while before you get it. Also
are you using the recommended amount of Sorbate, or what comes in the kit?
As far as the filtering- it presents a whole new group of problems as
most home environments are not "sterile" as far as yeast floating about. I
have used filtering and no Sorbate with a great deal of success, but the
expense of a good setup is not usually justifiable unless you are making a
fair amount of wine.
"Tom" > wrote in message
...
> 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
>
>