I am making my second batch of Pinot Grigio (Master Vintner 6 gal). Everything has gone well except...
The specific gravity fell to 0.996 and the fermentation appeared to have stopped as indicated by no more regular bubbling; to be certain I waited several more days as I noticed there would be an infrequent bubble coming out. I thought it might even be caused by the temperature fluctuating. So being finally convinced, I degassed the wine by transferring to another fermenter, agitating the dickens out of it and transferring to a carboy for clearing. After adding the bisulfite and sorbate and clearing agents, the wine has clarified very nicely. EXCEPT, I noticed that it is producing an occasional bubble as if it is still fermenting! I have read that neither the sulfite or sorbate actually kill the yeast; the sorbate only causes the yeast to fail to reproduce; they can still consume the sugar. So I am in a quandary about what to do. I think I will transfer the wine once more to separate it from the sediment where the remaining live yeast must reside before bottling. Any thoughts?
