After primary fermentation I pressed and transferred the wine to DJs and inoculated with MLF. It has now been 3 days and I still don't see any activity (no tiny bubbles and no fermentation lock activity).
I have not added any so2 yet. Should I be adding a minimum amount of SO2 at this time rather than risk oxidation or worse?
Thanks
Joe
Not if ML isn't finished. Have you checked? Often, ML will go spontaneously. IOW, it _might_ already be complete (especially if the pH is above ~3.5). If it is, sulfite the wine and top it up. If not, just top it up and wait.
Tom S
Dear Joe
Adding SO2 can stop and cause problems for the malolactic fermentation to start/finish.
Two factors can assist your malolactic fermentation, one heating between 17° c to 20° c and the second lee stirring.
Three days isn't very long so I would wait longer before looking at inoculating again.
Hope this helps.
Marc
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Thanks for the tips. I will check the TA today and top off. I assume if the TA has dropped a lot (The Baco were 1.40 before fermentation) then there may have been spontaneous MLF during fermentation. At this time I don't have a ph meter but I am looking for a chromatography kit.
Joe
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