Recent content by danchami

Robie, Thanks for the input, very useful. i will be testing with Chromatography test kit... expecting that to arrive shortly. This afternoon came back from work... went straight to the carboys... and tiny bubbles were on the surface of the wine close to the neck... so I guess things are...

Paul, I just spoke to Lallemand, and they said they prefer the use of distilled / mineral water, because sometimes Chlorine can be high and will kill the bacteria.. but given the overall condition of the wine, and level of CL (10mg / liter), they said it should be fine... shouldn't impact ML...

Hi Tom, no, I didn't add k-meta... well aware of that. you said your MLF doesn't generate much bubbles, what about airlock activity? Thanks, Danny

Thanks Mike. PH is 3.63. I forgot to mention that, but I don't think it is outside of the norms for MLF. I will give it couple more days to see if there's any action, and go form there then... but typically how long does it take for MLF to kick in?

Hi all, this is my first post, but been lurking around, reading lots and soaking lots of good knowledge - thanks for sharing; I have pressed 20 gallons of Syrah following a successful primary fermentation. BRIX at start were 24.5, through in 50ppm SO2 at crush time... so SO2 should be good...