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I usually go a couple hours after adding the SO2 and never had any issues. Depends how much SO2 you're adding though and what kind of yeast your using. I usually only add roughly 50 ppm SO2 give or take a little depending on what the grapes look like coming in. Probably a safer bet to wait 12...

This looks like Mycoderma to me. I've had this issue before and that's what I assumed it was. I ran through a course filter and added metabisulfite to the appropriate level considering pH. I wasn't trying to put my wine through MLF though. From what I read this can develop due to exposure to...

I'll recheck my numbers before doing anything. I read in another post that CO2 can skew the TA numbers higher. My test was done just after fermentation was over so still has quite a bit of CO2 in the wine. Possibly that could be skewing my numbers. I'll wait a bit but my thinking was to add...

The wine is a Chambourcin. My main concern is the fact that pH is so high. Won't this make the wine more susceptible to spoilage bacteria and ruin? I'm not planning on doing MLF. Would that help lower the TA while not increasing the pH any higher? I plan on cold stabilizing and have thought...

I've just finished fermenting two different varieties of red wines. They came from separate vineyards and I'd like to make both in a dry style. After fermentation, the pH on both is fairly high at 3.8 and the TA is also high at .85% or 8.5 g/L. I'm worried about the pH being too high and...