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As the weather warmed in May 2007, several of the wines in my basement started working again…

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MLF malfunction As the weather warmed in May 2007, several of the wines in my basement started working again, similar in appearance to a MLF fermentation. I also noticed renewed fermentation in a few older 2005 carboys. I had blended a few wines, and wonder if that contributed to the problem. Can MLF bacteria become airborne? I have even considered sanitizing the area by burning some sulfur sticks. Help! Joan Deacon via email If you read my answer to Mr. Dillon, you’ll already be most of the way towards your own. Spring and summer are ideal times for yeast and bacteria, who may have been mid-ferment when cold winter weather hit, to wake up after a long sleep and begin partying again! I’m sure many of our fellow readers experience this phenomena at some time. Like I told Jeffrey, if this re-fermentation happens when the wine is in bulk storage, I wouldn’t worry because you have plenty of time for the microbes to settle down (i.e. die off) once they’ve finished eating up whatever food source (sugar, malic acid or