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that's what I'm looking for. I haven't read how the two differ in terms of affecting final product. Will know pH middle of next week, which should be fine because i'm nearing the end of primary fermentation. At that point, I can adjust pH as necessary. I also have another bottle of...

My fault on that - I added an acid blend that contains both malic and tartaric.

I love Scott Labs. Thanks for the diagram!

I just ordered a digital pH reader from amazon yesterday, so should be here on Tuesday. What I don't understand is why I need to add tartaric acid to get my franc to 0.5, only to begin MLF which will consume it. I'm missing something here.

Between the lake effect snow dumping Lake Michigan nutrients and the sandy/clay soils from glaciers, we have very good fruit stock here in the region. It's really nice.

My understanding is malo works best once the sugars are consumed. The bacteria could degrade the sugar and create volatile acidity.

I forgot to buy a pH scale -- kicking myself on that one.

I go to Lemon Creek in Berrien Springs, MI. They usually have two rounds of delivery each season. They're touting the cab sauv and cab franc this year. They also have a few different whites, but they're not as much fun!

Hello, I've read two different ideals when it comes to MLF. One respected author states "adding the culture is always called for when acid levels in reds are high (TA>0.7) and two thirds of sugars have been consumed. If TA has been adjusted to ~0.5, you wouldn't need to add malolactic...

Hello! I'm also from Michiana (South Bend). This is my third year making wine. My grandfather/grandmother are both from this area, and both their families made wine - both table wine and "the good stuff". I wanted to pick it back up and keep it in the family again. Picked up 75lbs of...