I have 2 batches of completed whites. A gewurtztraminer and a
sauvignon blanc, both made from fresh juice. I initially treated the
musts with lysozyme at the time of the initial yeast addition. The
fermentation went well, I cold stabilized for about 3 weeks in
sub-freezing weather, and then I brought them inside in a 55 degree
cellar. At that point, there was absolutely no bubbling. By the way,
the wines were always adequately sulfited. The wines were slightly
hazy so I fined with Super Kleer (Kieselsol and Chitosan)in a room of
about 65-68 degrees. Within 3 days, the wines were perfectly clear,
but at that point, I noticed occasional tiny bubbles. I racked one of
them off of the fining lees, but left the other one on the fining lees.


At this point, I suspect that I might be getting a spontaneous MLF, in
spite of the sulfite and the initial lysozyme. So, to the batch that
has already been racked, I added another dose of 1 g/gallon of
lysozyme, but so far I'm still getting the occasional bubble. Any
suggestions about what to do next??

The other possibility is that this is just dissolved CO2.

I have other batches of whites that are also a bit hazy and I suspect
that the same thing will happen with them. Should I add lysozyme
before fining?

Thanks for your help

Lee