stilettorain wrote "I recall from a brewery tour, that some beer brewers
> filter their beer to 3 microns to remove active yeast, but is that
possible
> at home for wine?"

Nate - You need a finer filter than 3 microns to remove yeast and it's buds.
I would use a 0.45 micron absolute membrane filter or one with even smaller
pore size. To stop fermentation in a wine with residule sugar first chill
it to freezing temperatures, then rack off the settled material. It's
important to use a yeast that is easily stopped by cold temperatures such as
Epernay 2. If the wine is very clear once it warms back up you can add K
sorbate to block further fermentation. If the wine still has some haze
following warm up you may need to repeat the chilling/racking step to remove
more yeast before stabilizing. If you have suitable equipment [several
hundred $] you can sterile filter the sweet wine, after chilling/racking,
instead of adding K. sorbate. But you need very good technique to avoid
contamination of the filtered wine with yeast cells floating around your
basement winery.

Bill Frazier
Olathe, Kansas USA