For the first season, I've been able to conduct really successful MLFs. I
found that the "trick" was to use the powdered Chris Hansen ML bacteria, use a
healthy dose of ML nutrient, and do it at a 78-80 degree temperature. Now,
after about 6-8 weeks, a ML chromatogram shows no malic acid spots, but there
are still occasional tiny bubbles in the carboy. The wines haven't been
sulfited yet.

Should I expect the bubbles to COMPLETELY stop? I suspect that this won't
happen, and I'm anxious to do a final racking and add some sulfite. So that's
my first question: Do I have to wait for the MLF to COMPLETELY stop? Or will
the sulfite do the job, or should I resort to lysozyme?

Secondly, I have a couple other batches of wine in various stages of their
primary fermentations or completely finished which were never innoculated with
ML and which were sulfited from the beginning. Just for the heck of it, I ran
a chromatogram on those as well and while they have very obvious malic acid
spots, they also have pretty prominent lactic acid spots. Does this mean that
I have incomplete ML fermentations on those, or does lactic acid occur
naturally?

Thanks, as always.

Lee