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

"Joe Ae" > wrote in message
.. .
> 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?

Not if ML isn't finished. Have you checked? Often, ML will go
spontaneously. IOW, it _might_ already be complete (especially if the pH is
above ~3.5). If it is, sulfite the wine and top it up. If not, just top it
up and wait.

Tom S

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
>
>
>
>
>

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
> >
> >
> >
> >
> >
>
>