Hello...
This is my first time doing mlf. I started with fresh Italian juice, let it ferment to 5 Brix the added WLP675 culture to it. I had been seeing tiny bubbles for several weeks but now it seems to be either stuck of going extremely slow. I "think" I see a periodic tiny bubble but it may just be gas.
The pH is 3.3 and TA is 6.1 g/l. I keep it at 75 degrees F with a heating pad (and carboy is inside a large fementation barrel to keep it warm). It has now been 7 weeks since I added the WLP675. I took an Accuvin test of the Malic acid and it looks like about 200ppm. This is the same reading I got 3 weeks ago (and the pH and TA have not changed during these 3 weeks either). The wine tastes good (for a young wine) and there are no off odors.
Should I just wait another month or so and see if it finishes (I worry about spoilage without SO2 protection)?
Should I add mlf nutrient (I didn't add any intially) and if that doesn't restart it then add another dose of bacteria? More expense and still no assurance of it working.
Or should I just call it quits and add SO2 and then add some lysozyme (for safety sake)? I never took an accuvin test before adding the WLP675 so I have no idea if 200ppm is 50% done or 90 done? What do you think? Is 200ppm almost finished ( I read that 30 ppm is considered done but is 200 "almost" done and close enough if I use lysozyme)? This would put an end to the additional expenses and get on with life. I think I remember reading a post on this site where someone (Joe?) doesn't even try to do mlf on some CA wine juices. Next year I could use nutrient and a better matched ml bacteria.
All this waiting is driving me crazy!!!!
I have read the posts on this board everyday for the last year and have learned a lot. Thanks to all of you who share you knowlege and skills with the rest of us newbies!!!!
Any help would be greatly appreciated.