On 8/2/2006 6:39 AM, Jørn Dahl-Stamnes wrote:
> 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?

Jorn,

MLF will not start in a properly sulfited wine. And it is highly
undesirable in a wine which has been sorbated.
I'm not sure what to suggest at this point, other than that halting this
renewed fermentation is probably in the best interest of the wine.


Cheers,
Ken