On Mar 18, 12:29*pm, Joe Sallustio > wrote:
> > I used straight tartaric acid.
>
> Ok, chilling is your best option but you already added the ML
> culture. *It won't do anything at very cold temperatures, MLF is
> better at room temperature. *It's common to see tiny little fast
> rising bubbles with MLF. *Is the sulfite level low? *it needs to be
> under 30 or maybe even 20 PPM free to work; that and your pH is
> probably too low for MLF if it's 3.0 or less you may have issues with
> MLF.
>
> I would suggest you try chilling if any of the preceeding exist.
>
> Joe
>
>
>
>
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> > Sunday. (3/16/08) I added the MLF culture to the wine.
> > I will check it with paper chromatography in week or so.
> > Should i see it doing anything? I see absolutly nothing going on.
> > - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

I don't have a pH meter, but i have intentially kept my sulfite level
low in case i wanted to try MLF. (I kinda did anyway).
Its currenlty at 16PPM
I would imagine if my TA is at .82% that my pH is low. (Bad
assumption?)
Thats just a guess though.

Taking wine to garage.