OK, I need help here. I've got a Riesling ready to bottle except for some very annoying bubbles. It's dry (.985 or so), I ran an ML test on it and it appears to not have gone through ML at all. I just racked it, as well as bringing the SO2 level up to 50ppm, and added Potassium Sorbate in preparation for bottling. Still have some bubbles. The carboy had a thin film of lees left at the bottom, though there was actually more crystals (probably tartrate)than anything.
Any other ideas? Am I just going to end up with a "frizzante"?
Rob