Possible MLF?

[Wiz]

I am making 5 gallons of a fruit medley wine using all fresh fruits and a 3 lb. bag of frozen blueberries. It went through the primary stage as usual and is now in a secondary. Usually after 3 or 4 days the fermentation has completed. On this batch, it continues to show little fine bubbles like CO2 but is not bubbling in the airlock. This is going into the 3rd week of this. Am I experiencing MLF? What to do?

 

[winemaker_3352]

What kind of fresh fruits - blueberries dominate acid is citric acid.

MLF happens when there is an abundance of malic acid and not enough sulfites added in.

You can draw some out into a bottle and shake real good - when you take you hand off and you hear a pop - it is just degassing.

You can also try sampling it - it if tastes fizzy - it is CO2 still in the wine.

 

[djrockinsteve]

Degassing appears like fermentation. The only way to be sure is to take a gravity reading with your hydrometer. As Jon said above you can take a small amount in a test jar or even a small bottle and shake it up, if it's fizzing then it is degassing itself.

When the temp. warms up wines will degass more easily than when cool.

 

[BobF]

If I were you, I would degas and wait. I wouldn't even think about getting sorbate anywhere near it until all of the fine bubbles have ceased. Be VERY patient.

As long as you haven't added sorbate, MLF won't hurt anything - it will actually smooth the wine out.

Be patient.

 

[Tom]

What is the gravity? By now i'm sure it done. So, If dry, Degas and add stabilizers.