I need help figuring out what is happening with a batch of Viognier. My problem, in a nutshell, is that it's still sending up tiny bubbles after almost
3 months.I started with a bach of frozen juice from Brehm. The pH and TA were out of whack, so I had to add a fair amount of tartaric. I also added lysozyme at the onset.
After all of the adjustments, the pH was respectable at 3.6 and the TA was about .55. I fermented at 55 degrees with Premier Cuvee yeast and after about
6 weeks, my SG was down to 0.995. At that point there was still an occasional bubble. By the way, I've maintained the SO2 at 50 ppm all along. After about 8 weeks, still occasional tiny bubbles and the wine was turbid. I fined with Bentonite without much of a result, and after another 2 weeks, I added some isinglass. Both before and after the isinglass, as a stirred the wine, I created ENORMOUS amounts of carbonation with the wine bubbling up and over the top of the carboy...to the point of a layer of foam of about 3 inches. It's still bubbling pretty vigorously. The SG is 0.992 so I'm sure everything is fermented. At this pH, I boosted the SO2 to as high as 70 ppm.Any suggestions? I'm now about 11 weeks and it's still really bubbly....looks like champagne.
Thanks,
Lee