> I used straight tartaric acid.

Ok, chilling is your best option but you already added the ML
culture. It won't do anything at very cold temperatures, MLF is
better at room temperature. It's common to see tiny little fast
rising bubbles with MLF. Is the sulfite level low? it needs to be
under 30 or maybe even 20 PPM free to work; that and your pH is
probably too low for MLF if it's 3.0 or less you may have issues with
MLF.

I would suggest you try chilling if any of the preceeding exist.

Joe

>
> Sunday. (3/16/08) I added the MLF culture to the wine.
> I will check it with paper chromatography in week or so.
> Should i see it doing anything? I see absolutly nothing going on.
> - Show quoted text -

On Mar 18, 12:29*pm, Joe Sallustio > wrote:
> > I used straight tartaric acid.
>
> Ok, chilling is your best option but you already added the ML
> culture. *It won't do anything at very cold temperatures, MLF is
> better at room temperature. *It's common to see tiny little fast
> rising bubbles with MLF. *Is the sulfite level low? *it needs to be
> under 30 or maybe even 20 PPM free to work; that and your pH is
> probably too low for MLF if it's 3.0 or less you may have issues with
> MLF.
>
> I would suggest you try chilling if any of the preceeding exist.
>
> Joe
>
>
>
>
>
> > Sunday. (3/16/08) I added the MLF culture to the wine.
> > I will check it with paper chromatography in week or so.
> > Should i see it doing anything? I see absolutly nothing going on.
> > - Show quoted text -- Hide quoted text -
>
> - Show quoted text -

I don't have a pH meter, but i have intentially kept my sulfite level
low in case i wanted to try MLF. (I kinda did anyway).
Its currenlty at 16PPM
I would imagine if my TA is at .82% that my pH is low. (Bad
assumption?)
Thats just a guess though.

Taking wine to garage.

On Mar 18, 2:10*pm, Wayne Harris > wrote:
> On Mar 18, 12:29*pm, Joe Sallustio > wrote:
>
>
>
>
>
> > > I used straight tartaric acid.
>
> > Ok, chilling is your best option but you already added the ML
> > culture. *It won't do anything at very cold temperatures, MLF is
> > better at room temperature. *It's common to see tiny little fast
> > rising bubbles with MLF. *Is the sulfite level low? *it needs to be
> > under 30 or maybe even 20 PPM free to work; that and your pH is
> > probably too low for MLF if it's 3.0 or less you may have issues with
> > MLF.
>
> > I would suggest you try chilling if any of the preceeding exist.
>
> > Joe
>
> > > Sunday. (3/16/08) I added the MLF culture to the wine.
> > > I will check it with paper chromatography in week or so.
> > > Should i see it doing anything? I see absolutly nothing going on.
> > > - Show quoted text -- Hide quoted text -
>
> > - Show quoted text -
>
> I don't have a pH meter, *but i have intentially kept my sulfite level
> low in case i wanted to try MLF. (I kinda did anyway).
> Its currenlty at 16PPM
> I would imagine if my TA is at .82% that my pH is low. (Bad
> assumption?)
> Thats just a guess though.
>
> Taking wine to garage.- Hide quoted text -
>
> - Show quoted text -

No, you are probably right. You added tartaric which swings pH the
most so it is probably at least 3.2 or lower. If you get it to
around 0.6% I think you will be happy with it.

Joe