Bob,

With my Noiret it was about a month and I did one carboy with RC 212
and the other with 1122. All my Cynthiana was done with a Syrah yeast.

I checked one carboy and the TA hadn't changed.

Dick



wrote:
> 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