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Update. Racked the Malbec off the bentonite and very happy with results. Tastes pretty darn good and the oxidation taste is no where to be found. Did so2, TA, and pH tests. TA at 7.2 but pH still high at 3.68. I added a little TA to try to get pH lower (since I have some TA room) and got the...

I finally got around to adding the polycacel about 4 days ago. Racked this morning and added some bentonite and going to wait about 10 days before I rack again and let it store again. The results were pretty good. The off "bottle has been open for awhile" flavor has pretty much disappeared...

Thanks for the link. Very interesting. I will try this or use the polypol, hopefully in the next couple of days and report back once the process is done.

As they say, live and learn. So there is about 3 weeks left before bottling so for the remainder of the time I got some marbles to off set the air space. The marbles are clear glass, but are from china. So I put them in some Zip lock sandwhich bags and worked them into the carboy. (Sanitized...

I looked into the PVPP from Scott labs. Looks like it is what I need, but it's wine uses seem to list just whites and rose'. I have some polycel that I used on a white i did recently, so I might do a bench trial just to see what happens. Good to know about the acetaldehye. Hopefully it helped...

I probably already know the answer to the question in the subject line, but I figured I'd put it out there and see if any advice/solutions that could help out. The situation is this. I have a Malbec that is about a month away from being bottled. Just did the most recent test and came back...

In my research I started to read more about the YAN in the musts which is new to me. I need to read up on that to get more knowledge on the things that can go bump in the wine. The DAP left over from the ferm K hopefully will not cause any problems as the morewine manual says it might. Gonna...

Thanks for the input. Didn't know what, if anything, to expect. ceeaton, I thought that it's better to use ferm O first and then ferm K second. Something about the DAP in the ferm K might hinder the yeast in the beginning. Thanks again.

Let's just get to it. A couple of days ago, I added the Fermaid K to my Merlot grape must to late, at about 8 Brix. Not wise I now know, but after researching, all I found out is that it's not a good thing. (can be food for unwanted organisms). But the one thing I can't seem to find info on is...

I'm late to the party and just read through the posts. Lots of great info. Sounds like the patience had ran out. I hear ya. We have been rolling the dice on our Malbec batch with the MLF. It's been about 16 weeks into MLF and it's been slow. We have dropped bacteria twice. First was whitelabs...

We started our Malbec's and petite Sirah's MF at the end of March and they have crept along as well and only looks a little more then half done. A lot of what we read said up to 12 weeks is possible but ours is at 16 weeks right now. Ph is good and it is tasting good, just slow. We actually...

I agree sometimes less is better then more. I am just worried that the wine sitting to long unprotected, while waiting for the Malo to finish, will end badly.

Thanks for the input. I am going to go ahead and re-pitch this week when we pitch the new batch and see what happens as well. Thanks for the help and for not commenting on how I spelled Sirah on the sheet! Haha. I am starting to lose it!!

Here is an update. Waited a couple more weeks and did another chromo. It's like groundhog's day. Looks identical to the last one I did. I am 16 weeks in. Is there any problems with re-adding bacteria? We have a second batch about ready to start Malo ferm and will have some bacteria left over...

Great advice. I will try to be more Zen when it comes to the malo process. I am a tinkerer by nature. And since our Chilean grape purchase was put on hold, I guess I am looking for something to tinker with.

Did a ph test today and it registered at 3.59. I think the higher pH means lower TA. Not sure if that means anything. When I mixed the wine, there was not many bubbles at all. Gonna wait a few more days and do another chromo test to see where it is at.

I thought you weren't suppose to add any because it will hinder the Malo bacteria. So I didn't add any Kmeta at all. I was waiting to do that after Malo finished.

Last pH test, which was a while ago, was 3.5. (Probably should do another). Malo strain was white lab WLP675. Alcohol est. 14%

. This picture is the first test I did a month ago. Not sure how well it looks on the screen, but to me the test I did yesterday appears to have more lactic acid. I agree that the Malo acid is still very present. This is my concern. So what are my options? Should I try adding Malo bacteria...

Just ran a test yesterday. Progress was made but there is still plenty of Malo acid. It has been 10 and a half weeks so far and right now the wine is up to 76 degrees. Took a sample as well and it tasted pretty good. Has not completely rounded out but it seems like it is getting there. Will...