Frozen grapes, now thawed waiting for tartaric acid

[Rice_Guy]

@CDrew If your free SO2 is properly adjusted you should have killed the Oenos species. There are a number of plants with malic acid as rhubarb, ,, my rhubarb with 100% juice winds up at 1.30% TA. It would be really neat to have it spontaneously develop MLF (with a year in the carboy). I also do cyser and the word there is if I didn’t add free SO2 I could get MLF.

A part of me wonders if there are other explanations/ control points involved?

 

[tmcfadden932]

EnoFerm Beta from Scott Labs works well for me and can be pitched in before the yeast at the start of fermentation. If MLF is not complete when primary is complete, then EnoFerm Alpha can be added after the first racking. The only problem that slows either down is high alcohol greater than 15%.