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Yes I know it's been a while malo has finally finished on one of the wines. I had PH and acid checked and according to a buddy of mine the suggested that I raise acid up from 3.4 to 3.8 and that I would need tartaric acid. Question, how much tartaric acid would I need to raise it .4 yes 4/10's...

What kind of carboy are you using? Some times sediment clings to the inside ridges of the carboy right after clearing/stabilizing and as you rack it starts to float around in your must. It will fall to the bottom again. Don't sweat it. Your fine.

I've done some reading, you DON'T want to be stir during the Mlf process.

I did mine at 1.002 and another 1.004. I was told by people in the wine club im in to start before it drops below 1.000. Also you may want to add a bit of yeast nutrient too during this process. Good luck.

Which oak do you recommend? Light med heavy? I'm working with a Barbera and a petite syrah. And what temp is ideal for Mlf? As colder weather is approaching. My wine is in my basement.

When is ideal time to add oak chips? Now?

Youre good on your initial rack. From what I've read Mlf can go from 1-3 months. Also you need a special kit to check the progress. A Chromatography kit or test strips. I have the same questions about stirring daily or stirring at all FTM. Hopefully someone will chime in here. Good luck!

Can you just drop them in whole? Or should you crush them first. I suspect the alternative is to add kmeta?

Whats the alternative to sorbate? And to make Mlf stop and not have to worry about renewed fermentation in a bottle?

A buddy of mine has a chromatography kit and told me to bring a sample of the wines in 5 weeks to check their progress . What temp is ideal? They were 72 degrees before I racked them. Now they are sitting in glass.

The foaming has subsided.

Just racked (i did a tiny bit of splash racking) added bentonite and started Malo. Carboys are topped off. Is this ok? Should i have left more head space? I'm seeing some foam in the neck of Barbera. From what I was told the MLB is called Oeni-something.

Ever? Or just during the addition?

Had mine at the 6mo mark and i think its a bit tart, but yes I can also detect the sweetness its at a good level for me. I hoping the level of tart that i'm tasting subsides more. At this time i dont think its too sweet. Then again do like jammy tasting Cab (not too sweet/not too dry) The LE...

Hi all, I'm new to site and have been making wine for the past 3 years with the wife (all wine kits). WineXpert. For the past year I've been apart of a local wine club and have head about Juice buckets from various regions of the world and had an interest in trying them because I heard it...

What happens if lets say you miss the 1.02 and its already @ .992-.998? and you wanted to do MLB

Sounds good. Thanks.

Did you try to kill the wild yeast at all?

when you say stir, is this a light stir or a big stir?

Question. Did you originally let it ferment wildly. or killed the wild yeast then add your own. I have some regina barbera and a petite syrah that i purchased yesterday and in dire need of help. Another question, did you start this from juice pails or grapes?