I've heard that the yeast (that may have survived the metabisulfite and
betonite) may be brought back to life by the rapid growth of the
temperature, so perhaps your wine slowly started to fermentate again. You
can try to use some more metabisulfite.

Jakub
U¿ytkownik > napisa³ w wiadomo¶ci
...
> I'm making a sweet Orange Muscat from Brehm juice.
>
> After starting the fermentation, I monitored the activity
> until the wine achieved the taste (and brix level) I desired.
> I then hit it with potassium metabisulfite, sorbate, and bentonite,
> and moved the wine to my ice-cold garage. The wine clarified beautifully.
> After a few weeks, I brought the wine back inside. To my horror, after
> about two weeks, a haze has developed.
>
> What to do? Patience? Gelatin counter-fining? Any suggestions appreciated.
>
> --Lee