I am just about ready to start the MLF on my Chardonnay and I just noticed
the MLF bacteria package says 2.5 grams which is enough to do 66 gals on
wine... Although it would be good times to do a 66 gal batch...It is a
little to ambitious...I have a wapping 23L (6 GAL) of wine to MLF... So,
according to my calculations I need to use ~ .25 grams of bacterial...
Unfortuantely, I don't have a scale that does decimal points...Can I just
devide the bacteria into 10 equal'ish piles? OR should I just add 1/4..or
1/8 of the package? I just want to make sure I add enough bacteria to get a
good MLF...

Thanks Again,

Shawn
Montreal, Quebec... Canada

FYI it is -7F outside today!!

I've read (I think in the catalog from Wine Lab), that you can't overdose the
ML bacteria.

Lee

"Inferno" > wrote in message
...
>I am just about ready to start the MLF on my Chardonnay and I just noticed
> the MLF bacteria package says 2.5 grams which is enough to do 66 gals of
> wine... Although it would be good times to do a 66 gal batch...It is a
> little too ambitious...I have a whopping 23L (6 GAL) of wine to MLF... So,
> according to my calculations I need to use ~ .25 grams of bacteria...
> Unfortunately, I don't have a scale that does decimal points...Can I just
> divide the bacteria into 10 equalish piles? OR should I just add 1/4..or
> 1/8 of the package? I just want to make sure I add enough bacteria to get
> a
> good MLF...
>
> Thanks Again,
>
> Shawn
> Montreal, Quebec... Canada

Just eyeball ~1/8 of the package and save the rest in the freezer.

> FYI it is -7F outside today!!

I'm sure you're aware that you will need to run your ML _indoors_! The
temperature should be maintained at 70°F or greater for it to go smoothly.
BTW, are you certain that ML hasn't already gone spontaneously? That's
rather more common than you would expect.

"Tom S" > wrote in message
m...
>
> "Inferno" > wrote in message
> ...
> >I am just about ready to start the MLF on my Chardonnay and I just
noticed
> > the MLF bacteria package says 2.5 grams which is enough to do 66 gals of
> > wine... Although it would be good times to do a 66 gal batch...It is a
> > little too ambitious...I have a whopping 23L (6 GAL) of wine to MLF...
So,
> > according to my calculations I need to use ~ .25 grams of bacteria...
> > Unfortunately, I don't have a scale that does decimal points...Can I
just
> > divide the bacteria into 10 equalish piles? OR should I just add 1/4..or
> > 1/8 of the package? I just want to make sure I add enough bacteria to
get
> > a
> > good MLF...
> >
> > Thanks Again,
> >
> > Shawn
> > Montreal, Quebec... Canada
>
> Just eyeball ~1/8 of the package and save the rest in the freezer.
>
> > FYI it is -7F outside today!!
>
> I'm sure you're aware that you will need to run your ML _indoors_! The
> temperature should be maintained at 70°F or greater for it to go smoothly.
> BTW, are you certain that ML hasn't already gone spontaneously? That's
> rather more common than you would expect.

Thanks again Tom...

Sounds good....

Of course I know that it needs to be done indoors... I just wanted to
emphasize that it sucks living in a cold climate ;o)

I am not sure if the ML has already started. How would I know that? Also,
the PH is still very low (2.7)even though the primary is almost finished and
the wine also has a high acid taste... Would an ML start in such a low PH?
I was going to do a chromo test over the weekend once I am sure the primary
was over and I racked the wine...I still have a small sample of the juice in
the fridge...Could I use that as a reference? Also, if the ML has already
started would it hurt the wine to add more MLB...

Happy Holidays,

Shawn

"Inferno" > wrote in message
...
> I am not sure if the ML has already started. How would I know that? Also,
> the PH is still very low (2.7)even though the primary is almost finished
> and
> the wine also has a high acid taste... Would an ML start in such a low PH?

Probably not. IIRC, there are strains that will tolerate pH as low as ~2.9,
but frankly if your wine is at 2.7 you're going to have to titrate it with
potassium carbonate anyway or it'll be undrinkable. I had a Chardonnay in
1985 that rang in at 2.9 pH. It smelled great, but it was just too acidic
to be pleasant drinking. I bumped it up ~0.4 and took best of show, white
with it.

One good thing about low pH wine: even _spoilage_ organisms don't grow in
it very readily! About 10 ppm free SO2 is all you need to maintain.

Tom S

Thanks once again Tom....

I had a little taste of the wine this morning...Just a taste I swear. And it
tastes quite nice, however, you are right in the money about the
acidity...It is quite acidic, but not a strong as a sample I tasted last
week. Perhaps the dryness doesn't emphasize the acids as much...Just a
thought...
So, what's my next step? Precipitate with potassium Carbonate prior the ML?
Also, is it a complicated process??

Let me know,

Shawn

"Tom S" > wrote in message
m...
>
> "Inferno" > wrote in message
> ...
> > I am not sure if the ML has already started. How would I know that?
Also,
> > the PH is still very low (2.7)even though the primary is almost finished
> > and
> > the wine also has a high acid taste... Would an ML start in such a low
PH?
>
> Probably not. IIRC, there are strains that will tolerate pH as low as
~2.9,
> but frankly if your wine is at 2.7 you're going to have to titrate it with
> potassium carbonate anyway or it'll be undrinkable. I had a Chardonnay in
> 1985 that rang in at 2.9 pH. It smelled great, but it was just too acidic
> to be pleasant drinking. I bumped it up ~0.4 and took best of show, white
> with it.
>
> One good thing about low pH wine: even _spoilage_ organisms don't grow in
> it very readily! About 10 ppm free SO2 is all you need to maintain.
>
> Tom S
>
>

Also, any idea where I can get Potassium Carbonate (Bicarbonate??) My local
wine stores don't carry it?

Thanks again,

Shawn

"Inferno" > wrote in message
.. .
> Thanks once again Tom....
>
> I had a little taste of the wine this morning...Just a taste I swear. And
it
> tastes quite nice, however, you are right in the money about the
> acidity...It is quite acidic, but not a strong as a sample I tasted last
> week. Perhaps the dryness doesn't emphasize the acids as much...Just a
> thought...
> So, what's my next step? Precipitate with potassium Carbonate prior the
ML?
> Also, is it a complicated process??
>
> Let me know,
>
> Shawn
>
> "Tom S" > wrote in message
> m...
> >
> > "Inferno" > wrote in message
> > ...
> > > I am not sure if the ML has already started. How would I know that?
> Also,
> > > the PH is still very low (2.7)even though the primary is almost
finished
> > > and
> > > the wine also has a high acid taste... Would an ML start in such a low
> PH?
> >
> > Probably not. IIRC, there are strains that will tolerate pH as low as
> ~2.9,
> > but frankly if your wine is at 2.7 you're going to have to titrate it
with
> > potassium carbonate anyway or it'll be undrinkable. I had a Chardonnay
in
> > 1985 that rang in at 2.9 pH. It smelled great, but it was just too
acidic
> > to be pleasant drinking. I bumped it up ~0.4 and took best of show,
white
> > with it.
> >
> > One good thing about low pH wine: even _spoilage_ organisms don't grow
in
> > it very readily! About 10 ppm free SO2 is all you need to maintain.
> >
> > Tom S
> >
> >
>
>

Also, any idea where I can get Potassium Carbonate (Bicarbonate??) My local
wine stores don't carry it?

Thanks again,

Shawn

"Inferno" > wrote in message
.. .
> Thanks once again Tom....
>
> I had a little taste of the wine this morning...Just a taste I swear. And
it
> tastes quite nice, however, you are right in the money about the
> acidity...It is quite acidic, but not a strong as a sample I tasted last
> week. Perhaps the dryness doesn't emphasize the acids as much...Just a
> thought...
> So, what's my next step? Precipitate with potassium Carbonate prior the
ML?
> Also, is it a complicated process??
>
> Let me know,
>
> Shawn
>
> "Tom S" > wrote in message
> m...
> >
> > "Inferno" > wrote in message
> > ...
> > > I am not sure if the ML has already started. How would I know that?
> Also,
> > > the PH is still very low (2.7)even though the primary is almost
finished
> > > and
> > > the wine also has a high acid taste... Would an ML start in such a low
> PH?
> >
> > Probably not. IIRC, there are strains that will tolerate pH as low as
> ~2.9,
> > but frankly if your wine is at 2.7 you're going to have to titrate it
with
> > potassium carbonate anyway or it'll be undrinkable. I had a Chardonnay
in
> > 1985 that rang in at 2.9 pH. It smelled great, but it was just too
acidic
> > to be pleasant drinking. I bumped it up ~0.4 and took best of show,
white
> > with it.
> >
> > One good thing about low pH wine: even _spoilage_ organisms don't grow
in
> > it very readily! About 10 ppm free SO2 is all you need to maintain.
> >
> > Tom S
> >
> >
>
>

Thanks once again Tom....

I had a little taste of the wine this morning...Just a taste I swear. And it
tastes quite nice, however, you are right in the money about the
acidity...It is quite acidic, but not a strong as a sample I tasted last
week. Perhaps the dryness doesn't emphasize the acids as much...Just a
thought...
So, what's my next step? Precipitate with potassium Carbonate prior the ML?
Also, is it a complicated process??

Let me know,

Shawn

"Tom S" > wrote in message
m...
>
> "Inferno" > wrote in message
> ...
> > I am not sure if the ML has already started. How would I know that?
Also,
> > the PH is still very low (2.7)even though the primary is almost finished
> > and
> > the wine also has a high acid taste... Would an ML start in such a low
PH?
>
> Probably not. IIRC, there are strains that will tolerate pH as low as
~2.9,
> but frankly if your wine is at 2.7 you're going to have to titrate it with
> potassium carbonate anyway or it'll be undrinkable. I had a Chardonnay in
> 1985 that rang in at 2.9 pH. It smelled great, but it was just too acidic
> to be pleasant drinking. I bumped it up ~0.4 and took best of show, white
> with it.
>
> One good thing about low pH wine: even _spoilage_ organisms don't grow in
> it very readily! About 10 ppm free SO2 is all you need to maintain.
>
> Tom S
>
>

"Inferno" > wrote in message
...
> I am not sure if the ML has already started. How would I know that? Also,
> the PH is still very low (2.7)even though the primary is almost finished
> and
> the wine also has a high acid taste... Would an ML start in such a low PH?

Probably not. IIRC, there are strains that will tolerate pH as low as ~2.9,
but frankly if your wine is at 2.7 you're going to have to titrate it with
potassium carbonate anyway or it'll be undrinkable. I had a Chardonnay in
1985 that rang in at 2.9 pH. It smelled great, but it was just too acidic
to be pleasant drinking. I bumped it up ~0.4 and took best of show, white
with it.

One good thing about low pH wine: even _spoilage_ organisms don't grow in
it very readily! About 10 ppm free SO2 is all you need to maintain.

Tom S

"Tom S" > wrote in message
m...
>
> "Inferno" > wrote in message
> ...
> >I am just about ready to start the MLF on my Chardonnay and I just
noticed
> > the MLF bacteria package says 2.5 grams which is enough to do 66 gals of
> > wine... Although it would be good times to do a 66 gal batch...It is a
> > little too ambitious...I have a whopping 23L (6 GAL) of wine to MLF...
So,
> > according to my calculations I need to use ~ .25 grams of bacteria...
> > Unfortunately, I don't have a scale that does decimal points...Can I
just
> > divide the bacteria into 10 equalish piles? OR should I just add 1/4..or
> > 1/8 of the package? I just want to make sure I add enough bacteria to
get
> > a
> > good MLF...
> >
> > Thanks Again,
> >
> > Shawn
> > Montreal, Quebec... Canada
>
> Just eyeball ~1/8 of the package and save the rest in the freezer.
>
> > FYI it is -7F outside today!!
>
> I'm sure you're aware that you will need to run your ML _indoors_! The
> temperature should be maintained at 70°F or greater for it to go smoothly.
> BTW, are you certain that ML hasn't already gone spontaneously? That's
> rather more common than you would expect.

Thanks again Tom...

Sounds good....

Of course I know that it needs to be done indoors... I just wanted to
emphasize that it sucks living in a cold climate ;o)

I am not sure if the ML has already started. How would I know that? Also,
the PH is still very low (2.7)even though the primary is almost finished and
the wine also has a high acid taste... Would an ML start in such a low PH?
I was going to do a chromo test over the weekend once I am sure the primary
was over and I racked the wine...I still have a small sample of the juice in
the fridge...Could I use that as a reference? Also, if the ML has already
started would it hurt the wine to add more MLB...

Happy Holidays,

Shawn

"Inferno" > wrote in message
...
>I am just about ready to start the MLF on my Chardonnay and I just noticed
> the MLF bacteria package says 2.5 grams which is enough to do 66 gals of
> wine... Although it would be good times to do a 66 gal batch...It is a
> little too ambitious...I have a whopping 23L (6 GAL) of wine to MLF... So,
> according to my calculations I need to use ~ .25 grams of bacteria...
> Unfortunately, I don't have a scale that does decimal points...Can I just
> divide the bacteria into 10 equalish piles? OR should I just add 1/4..or
> 1/8 of the package? I just want to make sure I add enough bacteria to get
> a
> good MLF...
>
> Thanks Again,
>
> Shawn
> Montreal, Quebec... Canada

Just eyeball ~1/8 of the package and save the rest in the freezer.

> FYI it is -7F outside today!!

I'm sure you're aware that you will need to run your ML _indoors_! The
temperature should be maintained at 70°F or greater for it to go smoothly.
BTW, are you certain that ML hasn't already gone spontaneously? That's
rather more common than you would expect.

I've read (I think in the catalog from Wine Lab), that you can't overdose the
ML bacteria.

Lee

"Inferno" > wrote in message
...
>I am just about ready to start the MLF on my Chardonnay and I just noticed
> the MLF bacteria package says 2.5 grams which is enough to do 66 gals of
> wine... Although it would be good times to do a 66 gal batch...It is a
> little too ambitious...I have a whopping 23L (6 GAL) of wine to MLF... So,
> according to my calculations I need to use ~ .25 grams of bacteria...
> Unfortunately, I don't have a scale that does decimal points...Can I just
> divide the bacteria into 10 equalish piles? OR should I just add 1/4..or
> 1/8 of the package? I just want to make sure I add enough bacteria to get
> a
> good MLF...
>
> Thanks Again,
>
> Shawn
> Montreal, Quebec... Canada

Just eyeball ~1/8 of the package and save the rest in the freezer.

> FYI it is -7F outside today!!

I'm sure you're aware that you will need to run your ML _indoors_! The
temperature should be maintained at 70°F or greater for it to go smoothly.
BTW, are you certain that ML hasn't already gone spontaneously? That's
rather more common than you would expect.