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I can't say 100% it's MLF. But I fermented the Rose fully, then after racking into my carboy (same carboy I did MLF in last year) it's been slowly and steadily fizzing - exactly the way it looked last time I did MLF. It's been doing this for 2 days.

I'm making a bit of homemade Rose from fresh grapes. I went through a nice long fermentation process and racked into secondary. Unfortunately, it looks like a natural MLF has started. Can I just use some K-Meta to kill the MLF that is underway? And if I do, will the MLF start back up once the...

Looks like this is still happening with the wine. Read a few days ago at .990 brix but continues to bubble. Do you think this could still be CO2 or is there any way this wine is accidentally going through MLF - which would not be ideal. Thanks!

Luckily the home-brew store was open. I was able to grab some gallon jugs and they fit perfect. Now going to wait a few days and put them in fridge for cold stabilization for a few weeks.

Thank you both for the feedback. A few days later and the bubbling is still going but considerably less. I’m planning to inoculate with MLF yeast at this stage and hope it works!

I have a small amount of rose that just finished fermenting (Carboy on the left). About 2 gallons. The carboy it is currently in is my smallest carboy - should I top up with a ton of similar rose or just sulfite it’s and hope for the best with that much head space?

Pressed my wine this morning after the hydrometer read 0 brix. After it sat in the carboy for about 30-60 minutes it began rapidly bubbling. The airlock is bubbling once ever 2-3 seconds. Luckily it’s not overflowing, but wondering if this is an issue or normal occurrence. This seems too quick...

Second time making wine from fresh Syrah grapes and a few days in I am seeing some massive differences. Of course, every vintage is different but the color differences between my Syrah last year and my Syrah this year seem extremely different. This year's Syrah is almost black vs. last year's...

Thank you for posting this list - it is extremely helpful. Two quick questions: After crush, when you let it settle overnight, are you covering with a lid or just a cheese cloth? I would be worried about oxygen exposure for that extended period of time. And, once you add the yeast, are you...

Came to check on my wine after a few weeks and found this mold formed on the top. I had some mold issues earlier in the process and quickly reracked and added sulfites- but it appears they are back. I’m a few days away from when I was hoping to bottle. Any chance at salvaging this??

Hi there, First time winemaker here. My family grows and sells a small amount of Syrah in Sonoma Valley and I decided to make a 10 gallon batch this year. From reading online it seems that MLF is mostly used to soften acids, however we pick our Syrah at low brix (21-22) and tend to like an...