Dan,

It's most likely CO2 - you're right that it's more soluble in wine at lower
temperatures. Is the wine still in a cool place or have you put it in a
warmer temperature? If it's in a warmer area you'll definitely see CO2
bubbles coming out of solution. As long as you followed the rest of the kit
instructions, along with the appropriate sulfite additions, it's unlikely
that you'll get a MLF.

Ed

"Dan Emerson" > wrote in message
om...
> 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