I know Andy...after I posted I looked back at your post and saw you were
working with red grapes. I have malo lactic bugs floating around in my
basement winery. So, it's pretty hard for me to avoid ML fermentation
whether I innoculate or not. I do add ML culture to my red wines and
Chardonnay but some whites I like sans ML fermentatiion. Lysozyme stops it
in it's tracks if you have any fear you can't avoid it otherwise. Your
blend sounds delicious and the pH is very good, although I wouldn't worry
about pH 3.7 in a red wine.

Bill Frazier
Olathe, Kansas USA
> wrote in message
ups.com...
>
> Bill ...as I stated earlier in an earlier post in this thread, the
> grapes are a blend of Zin, Cab Sauv. and Sangiovese. Also I'll try to
> avoid a MF as my PH is at 3.51 right now and not interested in it going
> to 3.7.
>