I know what you mean. The best wine I've made yet was an accident. I
pitched a kit Shiraz, and then realized we were leaving in 3 days for a week
vacation in Florida. MAJOR brain cramp, and I thought I was going to lose
the batch. But I cranked the AC down to 60 and left the primary. When I
got back, it was ALMOST ready to rack to secondary, and all my friends agree
it was the best tasting wine I've every made.

Usually, I ferment at room temperature, 70 - 75. Cold is better, but my
wife would kill me if I tried to keep the house that cold.



"LG1111" > wrote in message
...
> Thanks for your help. It's been at about 65-68 degrees for about 3 weeks,
and
> this is when the bubbling started again. I'm not sure what it is. Tom's
> suggestion that it might be MLF is possible (I can't disprove it) but with
my
> MLF's, the bubbles seems to creep up the sides of the carboys. These
bubbles
> are just coming up the center of the carboy, like CO2, so I think this is
the
> better possibility. One way or another, I suspect that the only course of
> action at this point is to wait. It's sulfate protected, so no harm can
happen
> (famous last words).
>
> This was the first year that I fermented my whites at 55 degrees. For
those
> who haven't done it, I think (it's hard to compare one year to another),
that
> the wines are MUCH fruitier and deeper in bouquet and flavor. It took
about
> 6-8 weeks for the primary to be done, but I think it's worth it.
>
> Lee