Pino wrote:
> How did you decide that it was a ML fermentation and not the secondary
> fermentations was still going on??

MLF bubbles are tiny for whatever reason; that is one way, look at the
size of the bubbles as they rise.

All my reds seem to come out with an RS of 0.4% by clinitest so I do
understand where you are coming from, is it that last bit of sugar
being consumed or is it MLF?

My Valdepena from 2005 was bubbling and I was ready to bottle. I
racked and sulfited at about 30 PPM and it stopped so I'm thinking it
was MLF.

I have been using titrettes to measure the SO2 in reds for years and
had a few batches go slightly fizzy in the bottle as of late. I really
think it's been MLF all along because my SO2 was too low. That could
be because titrettes report false high, or it could be because I have
switched to synthetic corks and I am not using a vacuum corker so that
little bit of air I push in is driving the SO2 lower as it consumes the
oxygen. It was a well known issue with Supremecorq, I'm not sure I
don't have the same thing going on with Nomacorc. I am considering
jumping in and buying an AO apparatus for measuring SO2.

Joe