Wade has it right. Johnny, when making a sparkling wine, the wine has to clear first. You can use any clarifying agent, as that will not kill the yeast. Just don't add extra K-Meta and most definately do not add Sorbate. After clarification, there will still be a lot of yeast in suspension.
Now, depending on the yeast you used, and what its alcohol tolerance is, will help to complete the bottle refermentation. If there is not a lot of residual sugar left, then you will need to prime the wine with more sugar. It is best to use Dextrose (corn sugar) as this is the easiest sugar for yeast to ferment.When bottling beer, I use 3/4 to 1 1/4 cups of sugar per 6 gallon batch. You may have to re-innoculate with a little bit of EC-1118 or any other type of Champagne yeast in order to complete bottle fermentation once alcohol gets about 11%, or you could wait months for carbonation from non-champagne yeast. After that, follow "Northern Winos" instructions on riddling and degorging to get a clear sparkling wine.