Andie Z wrote:

> I have been making wine for almost 50 years and never had this happen.
>
> I have six gallons of blueberry wine that has been fermenting for about
> nine
> months. It stopped after about four or five months and appeared to be
> finished.
>
> About a two months ago, I added 1 1/2 teaspoons of Potassium Sorbate and 2
> teaspoons of Potassium Metabisulfite to get ready to bottle. It started
> working and is slowly bubbling away. It tastes dry and quite good.

I made three batches of raspberry wine last year (medio August). In December
it stopped fermenting. I then used 2-3 months to clear it before adding
sorbate and metabisulfite and sugar until proper sweetness. I also added
raw vanilla to two of the batches. About a month later both of those two
batches has began to ferment again. One of the batches still ferment (3
month now).

Guess I just have to wait before it finnish. I suspect this is MLF?

--
Jørn Dahl-Stamnes
http://www.dahl-stamnes.net/dahls/