Brad,

I doubt you have a problem due to SO2. If you added 50ppm before fermenting
you probably have very little left (remember that titrettes measure too high
with reds by 15-20ppm). You might want to read the following link about
MLF: http://members.tripod.com/~BRotter/MLF.htm - lots of great information.
It might be that your MLF will take off by itself in another day or two, but
you should also look at the pH (is it too low), alcohol level (is it too
high), and temperature (get it up a few more degrees - that's made the
difference all by itself for me before). So, if the pH and alcohol level
are OK, I'd probably add some MLF nutrient, give it a stir, and get it a
little warmer and wait some more.

Ed

"Brad B." > wrote in message
om...
> Here's my situation: I have a small (about 10 gal.) batch of Merlot
> that has finished sugar fermentation and has been pressed and racked
> off the gross lees. There is still some lees in the bottom of the
> carboys. I inoculated with MLF culture (Chr. Hansen) and warmed up
> the wine to about 70 deg.F. So far, after about 4 days there is no
> activity and I suspect it is due to the SO2 I added at crush (about 50
> ppm). I initially added this amount due to some rot in the grapes I
> had, and completely forgot about the MLF I would need later.
>
> In any case, I checked free SO2 with a titret and I get about 35 ppm
> (which seems high following fermentation but I know those things
> aren't the most accurate). So, what should I do now? Did the high
> SO2 kill the ML culture or will they spring to life once the free SO2
> levels decrease to their liking? I am thinking about racking,
> stirring, and adding some ML food, but I am mostly curious about the
> effect this has on the culture and if I will need to add another
> culture later.
>
> Thanks in advance...