On Mar 18, 2:10*pm, Wayne Harris > wrote:
> On Mar 18, 12:29*pm, Joe Sallustio > wrote:
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> > > 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 -
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> > - Show quoted text -
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> 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 -
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> - 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