Thanks for the tips. I will check the TA today and top off. I assume if
the TA has dropped a lot (The Baco were 1.40 before fermentation) then there
may have been spontaneous MLF during fermentation. At this time I don't
have a ph meter but I am looking for a chromatography kit.

Joe

"MC" > wrote in message
...
> Dear Joe
>
> Adding SO2 can stop and cause problems for the malolactic fermentation to
> start/finish.
>
> Two factors can assist your malolactic fermentation, one heating between
17°
> c to 20° c and the second lee stirring.
>
> Three days isn't very long so I would wait longer before looking at
> inoculating again.
>
> Hope this helps.
>
> Marc
>
> "Joe Ae" > a écrit dans le message de
> .. .
> > After primary fermentation I pressed and transferred the wine to DJs and
> > inoculated with MLF. It has now been 3 days and I still don't see any
> > activity (no tiny bubbles and no fermentation lock activity).
> >
> > I have not added any so2 yet. Should I be adding a minimum amount of
SO2
> at
> > this time rather than risk oxidation or worse?
> >
> > Thanks
> >
> > Joe
> >
> >
> >
> >
> >
>
>