A month AFTER fermentation was done?? If so, considering the yeast you
used, your MLF may already be done.

Bob

On Oct 15, 6:03*pm, Dick Heckman > wrote:
> 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