We have been making wine for 10 years, for the most part it has been pretty good. Now and then we get some fiz when we first open a new bottle. I have been reading a lot about MLF. Is that the term for the second fermentation? We have always just let the wine rest in glass, racking every couple of months. It sounds like we should be forcing that second fermentation. Could that be why our wine is sometimes fizzy? We would love to solve that problem. Please explain more about MLF and how and when to do it! Thanks again, hopefully one day we will get that perfect result.