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Thank you all I've read abut using bentonite so I'll be sure to do that. I like the idea of freezing the peaches so I'm glad to hear that went well for Boatboy. Also, I'm glad to know that 3#/gallon is not enough. I'll be going with 6 or more!

Peach Wine First Attempt Hi, I've done dozens of grape wine kits and a two batches of wine from grapes. About ready to try a peach wine. Reading about making peach wine, some say the wine comes out kind of "thin". Several recipes call for 3#/gal. I would like a peach wine that has a...

Yeh, I didn't mention that W2 did get 1/4 tsp sulfite.

I did a chromatography test last night. Attached are results. W1 is the Chard to which I added Wyeast 4007 on May 12, about 3 weeks ago. W2 is also an identical Chard, bought same time and place. I stabilized W2 about around May 9 and DID NOT add MLB, only some oak. Both carboys are sitting on...

Thanks. I'm testing again today. I'm being very careful with sample sizes, etc. If I don't see any improvement I'll re-inoculate with Bachus. I assume it's OK to add both? Should I add nutrient also?

I don't think so. My buddy set up the paper and used separate pipettes for each standard then for his own wine sample. I brought a small sample of my wine and used a separate pipette for it. Our wines are not near each other.

A point of clarification: Although we are using Wyeast 4007, at the time of the test, my buddy (sample Bi) had NOT introduced his mlb yet. That's why I can't understand why both of our samples are showing Lactic, AND at similar levels.

SO2 for both was 20ppm. Temp for "Br" is around 70F. Did not add nutrient. Some say to do so, others including the store where I purchased the MLB said not necessary. I used Wyeast 4007 and dumped it in per instructions. But I have not noticed any bubbles after first day or so. I did post in...

Can someone tell me what's going on? My friend and I are both doing MLF's on Chilean Chardonnay's from the same source purchased on the same day. My chard completed fermentation first so I started my MLF about 2 weeks before he would start his. I did not do an initial paper chromatography test...

I started 2 threads regarding MLF in recent weeks. This is my first attempt at it. Search MLF 101. Good luck. I'll be checking your thread as well.

I just started MLF 12 days ago. How soon can I detect a softer taste? I stirred it today as Turock suggested and for a short time I did observe very tiny bubbles rising to the top, enough to push a bubble or two from the airlock but I suspect that will slow down/stop very soon, right? Having...

I did buy a chromo test kit but did not do an initial test. Figured I would test when I would "expect" MLF to approach end stage. Sounds like I should do one now to monitor progress, right?

I understand that MLF is a lot slower and not REALLY noticeable. But isn't one of the bi-products CO2, albeit in very small quantities? I've seen ZERO bubbling action for DAYS!. Does that seem right?

I'm getting no activity. Haven't seen bubbler move since second day. I'll research the two sources you mention but can I add nutrients a week after the mlb is introduced? Thanks

Need some advice. My Chard (juice bucket) recently completed fermentation. Reached 0.994. I racked it leaving the heavy lees behind, and tested for sulfite. Got a reading of 20ppm. Since I hadn't added sulfite I figured that amount is what the manufacturer must have put in the bucket. I...

Good morning Robie! I'd like to get your thoughts on my progress. My Chard reached 0.994 the other day so I do believe fermentation is complete. I checked sulfite (twice) and get readings of around 25 - 30 ppm, using the Chemetrics Titrets. Everything I read says sulfite should be below 15...

Robie, That is a BIG help! Things are beginning to make sense and fall into place. I'm curious about the sorbate. I certainly don't want "sweet" but all my Wine Expert kits have sorbate (along with sulfite) to add at stabilization. Why?

I have ANOTHER question. I've always used SuperKleer or Chitosen to clear up my wine and I've added it at the same time I stabilized with sulfite and sorbate. So do I do the same, that is, wait until MLF is complete, add sufite, sorbate, and clarifier?

Also available locally is WYEAST #4007, blend of 2 strains: ER1A and EY2D. Has anyone had any experience?

Wow! Thanks for the "heads up". I'll check to see if my local store has something else other than WLP 675. If not, I'll need a name, and source, for a good bacteria. I'll probably have to order on-line and have it mailed. Got any ideas?