Here are some suggestions you can use or not as they fit your style.

It is possible you are accidentally stirring up yeast sediment on the bottom
of the carboy by pushing the wand all the way down and then accidentally
moving it around on the bottom. Try racking with the wand only part way
down and then pushing it deeper as necessary until it is an inch or so from
the bottom. Then move the last bit of wine to a 1 or a 1/2 gal carboy to
settle again.

When I sweeten I never bottle. Put it back in a carboy to set for another
2-3 weeks to see if there is any sign of fermentation before bottling. I
always do this but I have never had this problem.

Ray

"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
>
>