Vic wrote "I added no yeast, nor any other ingredient. I do not add any
chemicals
> to the wine at any time. Closest I get is sterilizng equiptment and
> bottles with sulfites.
> The SG started at 1.11, PA 15, and PS 27 at crush.
> 10 days later at press time, SG 1.014, PA 2, and PS 3.5.
> I have not measured current gravity but can only guess its greater than
> 1.
> Its now been a week since transfer and the bubbling continues with
> visible effervescence up the demi jon walls, which are air locked. "

Vic - Like Paul said it's probably a malo-latic fermentation. Especially
since you don't add any yeast or malo-lactic culture to your wines. Let it
run to completion which may take several weeks depending on temperature.
BTW, what is PS.

Bill Frazier
Olathe, Kansas USA