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Agree. Can't deny that they are there during mlf. Not universal which is why I use the test.

Success for me is detecting progress in the mlf. When the mlf visual signs subside, the tests invariably register the lowest malic acid concentration (30ppm). Now, the actual concentration is likely not dead on 30 ppm but it's not likely to be high enough to trigger subsequent flaws. I've been...

Update! After some patient but tense months of waiting. The so2 conditions and temp seem to have revived my mlb and the mlf has now completed. The tiny bubbles were a welcome sight and the flavor of the wine is great. Whew. Incidentally, the accuvin tests now have a 100% success rate for the...

Makes sense. I'm pretty experienced (6 harvests plus some frozen must in between) but my "lab" isn't where I invest a lot of my wine making budget so there is some wiggle room in my numbers. That said, I know it's possible but I've never seen a malo with no bubbles. First time for everything I...

Oooh I have my ways ib. What do you recommend? Sent from my HTC One using Wine Making mobile app

Thanks Greg. That's pretty much the track I'm on. Wanted to bounce it off you guys Sent from my HTC One using Wine Making mobile app

Try Brehm Fruit. They have a warehouse in pa Sent from my HTC One using Wine Making mobile app

Free so2 is around 40ppm and malic acid is above 500ppm. Sent from my HTC One using Wine Making mobile app

MLF produces very fine co2 bubbles and pushes airlocks. I haven't retested SO2 or malic acid levels since inoculation to be sure but I'm pretty certain. Yes- kms=potassium metabisulfite I'm hesitant to aerate because I have some really bright phenolics going on that I'm afraid to lose. Do you...

Hello forum! I have an issue with my MLF. I added to much KMS to my wine before inoculation with MLF culture. The plan was to I inhibit spontaneous MLF because a previous spontaneous MLF yielded too much diacetyl (sp?). I've been hoping that the SO2 would eventually bind up and allow the malo to...

Ughh. I took some bad advice on potassium sorbate additions to my white wine. I added 2-3 times what was needed. I now have tartrate crystals in my chardonnay. That is a first for me. But I'm more concerned with flavor implications and whether there is an unhealthy amount of potassium sorbate in...

How close to middletown are you?