I have 2 batches of completed whites. A gewurtztraminer and a sauvignon blanc, both made from fresh juice. I initially treated the musts with lysozyme at the time of the initial yeast addition. The fermentation went well, I cold stabilized for about 3 weeks in sub-freezing weather, and then I brought them inside in a 55 degree cellar. At that point, there was absolutely no bubbling. By the way, the wines were always adequately sulfited. The wines were slightly hazy so I fined with Super Kleer (Kieselsol and Chitosan)in a room of about 65-68 degrees. Within 3 days, the wines were perfectly clear, but at that point, I noticed occasional tiny bubbles. I racked one of them off of the fining lees, but left the other one on the fining lees.
At this point, I suspect that I might be getting a spontaneous MLF, in spite of the sulfite and the initial lysozyme. So, to the batch that has already been racked, I added another dose of 1 g/gallon of lysozyme, but so far I'm still getting the occasional bubble. Any suggestions about what to do next??
The other possibility is that this is just dissolved CO2.
I have other batches of whites that are also a bit hazy and I suspect that the same thing will happen with them. Should I add lysozyme before fining?
Thanks for your help
Lee