Malolactic fermentation in Blackberry wine

[Fletch]

I made 3 gallon of blackberry wine last year. When fermentation stopped I racked off sediment and added stabiliser. I them left it in the three Demi johns to mature.

I sampled last winter and they were tasted really acidic.

I returned to them in June and to my surprise saw activity in the airlock. I sampled one and it tasted great.

Could the activity be malolactic fermentation and if so, what should I do now as there is still activity in the airlocks?

[oldbloke]

If you're pretty sure the sugar was gone it probably is malolactic. Result!

[Fletch]

Thanks for the reply oldbloke

So do I need to wait till the airlock stops or can I bottle now? Will I need to stabilise again?