On Oct 14, 10:47*am, Dick Heckman > wrote:
> I've heard earlier that most of the SO2 should have blown off during
> primary, that's why I said it that way. *I haven't added any since. *The
> carboys are inside a building that is closed most of the time and
> particularly at night but no additional insulation at this time. *I've
> measured must temperature once and it was around 71. *They sit on a
> concrete floor and I could raise them on wood blocks which would
> insulate them from that contact and if necessary add insulation but that
> wouldn't be too easy.
>
> Never having smelled malo fermentation, I'm not confident of that measure..
>
> Dick
>
> wrote:
> > 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.

How do you know MLF hasn't already finished before you added the MLF
bacteria? What yeast did you use for fermentation? Hoe long after
fermentation did you add the MLF bacteria?

Bob