Lee,

Believe me!! I "feel" your pain! I pronounce it "pinot gris" ...
which, I believe is Italian for "Damn!! this stuff is fermenting
again!!"

So .. 0.2 um will do the trick (0.45um will) .. if it IS 0.2um ...
"absolute"! Remember, the key to sterile filtration is "confidence" in
your pads and "sanitation"!!! It is no easy trick, IMHO!

But, I'm still puzzled. Did you re-chill the wine? Did it clear
again? It must be "crystal clear" before you run it thru a sterile
filter!

I don't use sorbate, so I don't know if you added enough to stun the
yeast. You didn't say what your SO2 went up to after your last
addition ... you have a high pH so you still might not have whacked the
ML bugs with SO2. I guess we still don't know what started up when you
raised the temp ... primary or MLF.

Charlie