I am trying an experiment by comparing two Pinot Gris kits side by
side. One in a Bolero Kit and the other is a Cellar Classic, both
from Spagnols. I started them a week apart and have treated them the
same. (I think I made a small mistake in the Cellar Classic kit. I
didn't add enough water in the primary and I had to top up with quite
a bit of wine when transferred to the secondary. Maybe that will be
part of the experiment too!)

Anyway, each was fermented in pretty cool temperatures, around 13 - 15
degrees (55 - 60). The ferment was slow as expected, but now, the
sugar ferment is over, SG ~ 0.95 or so. In each of them, I am still
getting steady bubbles like it is under MLF. I thought that these kit
juices were already balanced and there shouldn't be much malic acid
present.

Is this MLF or maybe just excess CO2 escaping? According to my long
ago chemistry education, I think CO2 is more soluble at lower
temperatures, so my wine might be saturated with CO2, and thus the
extended bubbles.

Any thoughts, comments?

Dan