MLF bacteria quantity..

I've read (I think in the catalog from Wine Lab), that you can't overdose the ML bacteria.

Lee

Just eyeball ~1/8 of the package and save the rest in the freezer.

I'm sure you're aware that you will need to run your ML _indoors_! The temperature should be maintained at 70°F or greater for it to go smoothly. BTW, are you certain that ML hasn't already gone spontaneously? That's rather more common than you would expect.

Thanks again Tom...

Sounds good....

Of course I know that it needs to be done indoors... I just wanted to emphasize that it sucks living in a cold climate ;o)

I am not sure if the ML has already started. How would I know that? Also, the PH is still very low (2.7)even though the primary is almost finished and the wine also has a high acid taste... Would an ML start in such a low PH? I was going to do a chromo test over the weekend once I am sure the primary was over and I racked the wine...I still have a small sample of the juice in the fridge...Could I use that as a reference? Also, if the ML has already started would it hurt the wine to add more MLB...

Happy Holidays,

Shawn

Probably not. IIRC, there are strains that will tolerate pH as low as ~2.9, but frankly if your wine is at 2.7 you're going to have to titrate it with potassium carbonate anyway or it'll be undrinkable. I had a Chardonnay in

One good thing about low pH wine: even _spoilage_ organisms don't grow in it very readily! About 10 ppm free SO2 is all you need to maintain.

Tom S

Thanks once again Tom....

I had a little taste of the wine this morning...Just a taste I swear. And it tastes quite nice, however, you are right in the money about the acidity...It is quite acidic, but not a strong as a sample I tasted last week. Perhaps the dryness doesn't emphasize the acids as much...Just a thought... So, what's my next step? Precipitate with potassium Carbonate prior the ML? Also, is it a complicated process??

Let me know,

Shawn

Also, any idea where I can get Potassium Carbonate (Bicarbonate??) My local wine stores don't carry it?

Thanks again,

Shawn