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Still bubbling away but little bubbles. . Air lock bubble every minute. Are these from malolactic fermentation? SG steady at 1.0060 for 3 days. I turned up the heat and the bubbles were more foamy and bigger.

Lesson learned. Right now it is bubbling every 30 seconds. Do I wait it out until the SG is around 1.000 and then rack? When I do rack, do I add campden tablets and my Sparkalloid or what do I add during this racking? Can this be saved?

Check post #4 above.... It seems to have settled down now. The air lock is back on and bubbling every 15 seconds. I don't think it is compromised, but we shall see. Any advice?

So I added a half of a cup of sugar for some reason and now it foamed through the air lock and is bubbling. I took the air lock off and now have a thin t-shirt over it. What do I do now? Wait? Is this bad? Did I ruin the batch? I'm an idiot sometimes...

Grapes. The temp has stayed around 70 the entire time. I was planning on back sweetening. The sourness won't go away on it's own? The SG has been steady for two days. I plan on checking it tonight. If it is still the same I am going to add my campden, Sparkolloid and K Meta. My concern...

First time poster long time lurker... Grape Wine, Concord I believe... Started on Feb 11 Starting SG of 1.060 and have 5 gallons. Yeast used was Lalvin Bourgovin RC 212 with yeast nutrient Temperature was around 70-75 the entire time. Color seems normal. Tastes sour... Sanitized with Starsan...