I agree - time heals all (usually) - thanks for the suggestion. Will keep
posted.
Vic
"William Frazier" > wrote in message
...
> Hi Vic - The slow, tiny bubbles sound like a malo-lactic fermentation to
> me. Joe reminded me that you said the wine still tasted sweet. So, the
> bubbles could be from a regular yeast fermentation, a ML fermentation or
> maybe both. Since you don't add yeast or ML culture any of the above is
> possible. To be sure of what's going on you could do a chromatograpy test
> and see if lactic acid is present. Or, just let the wine go and wait for
> it to finish whatever type fermentation is underway.
>
> Knock on wood, I've never had a stuck fermentation. But those that have
> give a general method to restart using fresh yeast. Hydrate yeast, add a
> small amount of grape juice and get a strong fermentation going. Then add
> some of your stuck wine. When this mixture is fermenting strongly add
> more stuck wine...and so on.
>
> But, since you like to ferment naturally I would just let the wine finish
> out as is. Tincture of time cures lots of problems.
>
> Bill Frazier
> Olathe, Kansas USA
>
>
> "vic" > wrote in message
> ...
>> Is there a veiled suggestion to try and re-start the process by adding
>> yeast, now? If so, can I get some specifics please?
>> Incidently, I am still getting a very slow rate of tiny bubbles and the
>> airlock shows positive pressure.
>> Thanks,
>> Vic
>
>