MLF bacteria quantity..

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

Lee

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

1985 that rang in at 2.9 pH. It smelled great, but it was just too acidic to be pleasant drinking. I bumped it up ~0.4 and took best of show, white with it.

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