I prematurely stopped fermentation at about 3 BRIX by using potassium
sorbate and potassium metabisulfite. I'm making apple wine and
accidentally added to much sugar up front. I was planning for 3%
residual sugar anyway so I fugure stopping the fermentation at 3 BRIX
keeps the wine from being too hot and also gives me the desired sugar
without having to add sugar after fermenation. The wine has now
clarified nicely and I was planning to bottle sometime in the next
month. However, I'm noticing very slight movement in the airlock and
I'm concerned about bottling if there's something undesirable going
on. It takes about 10-15 minutes to form a single bubble at the
current rate. My sulfite levels seem to be up to par (based on
titration tests) and I don't smell or taste any off odorsor flavors
YET. What could this be???

- ML? Not likely at 55ppm SO2 @ pH = 3.55
- REALLY SLOW FERMENTATION? Checking BRIX from last week to this week
should no noticable change on the hydrometer (3%).
- Hydrogen Sulfide created by stressed out "still living but highly
sulfited" yeast cells? Maybe...
- Aliens? Possible...

Any ideas???


Thanks,
Charles
Huntsville, AL