On Oct 13, 5:44*pm, Dick Heckman > wrote:
> What are the indications of malo fermentation? *I inoculated several
> carboys with the Presque Isle CHML2 bacteria a couple weeks ago. *If
> anything's happening, it's very slow. *Temps are between 62-85
> day/night, 30 ppm SO2 added before primary fermentation, pH nominal.
>
> Dick


The SO2 level is probably low enough that it isn't stopping your MLF.

What jumped out at me immediately is the temperature swings from day
to night.
This has a big impact on the ability of yeast and bacteria to do their
thing, especially since the bottom end of your temperature range is
getting close to the minimums that most ML bacteria will operate
under.

I'd try finding a way to insulate the must from this.


Good luck,
Chris.