I bottled my Traminette (from grapes) about a month ago. It was fermented for 2 months until dry pH 3.15.Racked two more times and the wine looked clear ( total 6 mo from start to bottle). I added sulfite 2 weeks before bottling. I opened a bottle 2 weeks after bottling and tasted a little fizz but went away after a bit of time and the wine tasted fine. I noticed one of my corks was getting pushed out a little so I decided to uncork the wine and return to carboy. I am glad I did. As i was uncorking, it was like openning bottles of sparkling wine. I pumped the wine from the bottles to the carboy and the amount of bubbles was insane. I am assuming the wine is in some sort of fermentation.The question is what should I do to save the wine (it still tastes fine), should I just let it sit, do a MLF test, add something to stop it. degass it. Thank you advance for any HELP!!