MLF wanted, but too much SO2

Depends on the pH. Have you done an ML check? Sometimes ML will go spontaneously and you won't even know it because it finished with the sugar.

Tom S

Brad,

I doubt you have a problem due to SO2. If you added 50ppm before fermenting you probably have very little left (remember that titrettes measure too high with reds by 15-20ppm). You might want to read the following link about MLF:

Ed

It would be very unusual for enough of your 50 ppm to remain after primary fermentation to bother MLF. Also, titrets are well known to overstate SO2 on the order of 30 ppm - so your test verifies that your free SO2 is probably near zero. MLF likes having the lees around and being anaerobic, prefers a high CO2 environment - neither of which will be helped by racking. It also sometimes takes awhile to get going - keep in mind that this is a process that can often take some time to get started and weeks (or even a couple months) to complete. Your temperature is fine and your MLF bacteria should have the nutrients they need in what you have already. My advice at this point would be to hang tight and be patient. Also, if you haven't done this before, keep in mind that MLF activity is pretty subtle compared to primary fermentation. When it's going strong, you can usually detect tiny CO2 "comets" (assuming you're in glass), especially up at the neck but it's usually not enough to make an airlock go wild. If you don't see anything like that within a week or so, then maybe you can start worrying! I hope that helps.

- Mark W.

After ferment there will be no Free SO2, the yeast do a very good job of binding SO2 during the ferment.

However, MLF bacteria are inhibited by bound SO2, it is best to keep your total under 40 - 50 ppm pre MLF.

High alcohol and low pH can also inhibit MLF