I find that when sugar is that low, the process of re-starting actually lowers the overall quality and you’re better off bottling slightly sweet (sterile filtered).
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A concerned reader asks the Wizard why commercially-purchased wines might have their corks raised. She also answers questions on metabisulfite use before malolactic fermentation, when to re-test for pH, and dealing with Acetobacter issues.
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Your Zinfandel probably had a good reason (in the wine’s opinion, anyway) why it didn’t go through ML fermentation.