Thanks for the comments,

I will replace my sorbate before its used again.

With the kit I used the pre-measured dose as provided. I will have to check
my notes on the Gewurtz as that was from grapes and I would have measured
that one myself.

I make a fair amount of wine. In kits, grapes and a few country wines.
Built a wine closet that holds 600 bottles. Most of which are mine. More
grapes then kits now days.

Tom

"J Dixon" > wrote in message
t...
> 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
> >
> >
>
>