Hello, I posted earlier about my Zin with 26 brix. I used pasture red yeast and I can taste some residual sugar in my wine. The wine is below 0 brix .996 SG last time I checked and I ordered some clinitest tablets to figure out how much sugar is left. How much is too much? Should I add some killer yeast? Also I read somewhere that residual sugar and MLF are not a good combination, but how much residual sugar is not clear since most wine would have some residual sugar, right? I used Viniflora oenos.
Also for those interested I checked the ML progress with paper chromatography and there is clearly some Malic acid left and there is a spot that should be lactic acid so I guess the conversion is still underway and when I had my samples in a 50 ml tube I had to open it every once in a while to let gas escape. The pH is now 4.1 after microwaving (4.22 before) and I got a TA of 5.5 but this could be wrong because instead of measuring volume I weighed the flask and then brought it back up to the original weight after microwaving, but I forgot that alcohol does not have the same density as water (.78 grams per ml instead of 1 gram per ml so actually the real value may be slightly lower if it is significant at all) but it doesn't matter until MLF is complete since the value is going to change).
-Alex P