Yes, there is CO2 in the wine at this stage, more at lower
temperature. However, if you're seeing a steady stream of bubbles,
it's more likely an ongoing fermentation. Are you sure your
fermentation is over? I haven't done Spagnol's Pinot Gris, but the 2
Spagnol's wine kits I've done (Cru select Viognier and Aus Chardonnay)
both were just under 0.990 when finished, so you might still have more
than 1% residual sugar in the wine now. Do a Clinitest check for
residual sugar to make sure.

MLF is extremely unlikely in kits, as well as not recommended. The
juice is supposed to be balanced, but with the opposite result than
you mentioned - it has much bigger ratio of malic acid vs tartaric
than grapes, I think the reason is to prevent tartrate deposits in the
bottle. Doing a ML on a kit wine would thus result in a flabby wine.

Pp

(Dan Emerson) wrote in message . com>...
> 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