Rodnboro
Senior Member
- Joined
- Jan 10, 2011
- Messages
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I have two Chilean juice buckets that completed primary fermentation. One Merlot at .995 and one Malbec at .996. The supplier said they were slightly sulfited to prevent fermentation during shipping. I have not added any k-meta. I bought one packet of VP-41 and divided the packet in half, rehydrated in distilled water and pitched along with Opti Malo nutrient. There has been no airlock activity in four days. The ph of the Merlot is 3.30 and Malbec at 3.31. Temps are low to mid 70's. Any suggestions? Should I raise these ph levels? Thanks