Well, finally had a chance to do a chromatography test on the '10 Chilean Sauvignon blanc that's been every so slowly bubbling away after racking off the gross lees. Yep, there's a bit of lactic acid present which means that my sulfite & lysozyme regime did not prevent a malo-lactic fermentation from starting. Guess the grapes had more mold/bacteria on them than I suspected.
A question for the ages--why does an advantageous MLF occur so readily in spite of your best efforts to prevent it and why is it so darn hard to get one to occur when you want it to happen?
Back to the wine--I decided to chill the carboys as best I could to encourage the bacteria to go dormant and then rack into new carboys with a hefty dose of lysozymes to prevent the MLF from restarting. Dashed off to the grocery store this morning for ice and the carboys are currently sitting in an ice/water bath. I don't see any more bubble production, so I think it's working, but want to get these things as cold as possible. My basement has warmed up to a whopping 70 °F this summer so I'm having a little challenge in getting this babies below 60 °F.
Need more ice...