I would check with Lalvin for detailed information
but as far as my knowledge goes Malolactic fermentation
is inhibited by SO2.

Luc

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

--
http://www.wijnmaker.blogspot.com/

Are you sure the 30 ppm SO2 added before primary fermentation is still
present? I'd think the primary fermentation has blown that SO2 off. If
I'm not mistaken, only SO2 added after primary fermentation would affect
MLF.

Gene

Luc Volders wrote:
> I would check with Lalvin for detailed information
> but as far as my knowledge goes Malolactic fermentation
> is inhibited by SO2.
>
> Luc
>
> 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
>