Quantcast

Is this MLF Finished or Not?

Wine Making Talk

Help Support Wine Making Talk:

jsbeckton

Senior Member
Joined
May 23, 2016
Messages
532
Reaction score
223
I coiniculated VP41 about a month ago and have done a few tests. It’s still seems like a faint spot is left but it doesn’t seem to have changed over the last few weeks. What say you?

 

Johnd

Senior Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,711
Reaction score
6,715
Location
South Louisiana
I coiniculated VP41 about a month ago and have done a few tests. It’s still seems like a faint spot is left but it doesn’t seem to have changed over the last few weeks. What say you?

Looks pretty clean to me. Give it 2 - 3 more weeks before you sulfite and move on.
 

jsbeckton

Senior Member
Joined
May 23, 2016
Messages
532
Reaction score
223
Looks pretty clean to me. Give it 2 - 3 more weeks before you sulfite and move on.
Thanks, will do. Just a bit anxious without it being sulfited yet. It’s also a bit tart with a low pH so want to cold stabilize as well but will keep it warm to let the MLB do anything else they can for another few weeks.
 

Johnd

Senior Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,711
Reaction score
6,715
Location
South Louisiana
Thanks, will do. Just a bit anxious without it being sulfited yet. It’s also a bit tart with a low pH so want to cold stabilize as well but will keep it warm to let the MLB do anything else they can for another few weeks.
Have had wines go nearly 5 months with no sulfite, just make sure you’ve eliminated as much air space as you can, and leave the airlock in place as much as you can.

How about some info before you CS your wine. What kind of wine is it, what’s your starting and finishing pH’s and TA’s?
 

Bubba1

Junior Member
Joined
Sep 1, 2012
Messages
344
Reaction score
738
Location
New York
I just tested my Cab that was co-inoculated with vp-41 and my chronograph looks identical to yours I just racked and sulfited Im sure it will be fine I too get antsy when its left unprotected.
 

stickman

Veteran Winemaker
Joined
Jun 16, 2014
Messages
1,726
Reaction score
1,734
@jsbeckton You may want to keep your chromatograms off of the drywall, the gypsum can affect the color.
 

jsbeckton

Senior Member
Joined
May 23, 2016
Messages
532
Reaction score
223
How about some info before you CS your wine. What kind of wine is it, what’s your starting and finishing pH’s and TA’s?
Good point. Well as you may recall I over-reacted to what I thought was too high of a pH and low TA in this thread:

https://www.winemakingtalk.com/threads/first-all-grape-wine-ta-ph-question.69104/

So I ended up adding acid (and acid blend instead of tartaric acid to boot). After I added the acid and stirred everything up I was seeing pH of 3.4 and a TA of 0.67 which seemed good but after fermentation it was measuring at pH=3.2 and TA =0.98. I have calibrated my meter and done the acid test several times and getting the same result. Its also really bright pink which I know is due to the low pH.

It tastes tart so I was hoping that maybe MLF would have dropped the acid a bit but it hasn't changed at all (numbers still pH=3.2 and TA=9.8). I actually have some ACIDEX Super-K but really want to avoid using it because I wasn't impressed with the results the last time that I did.

I have a chest freezer with a temp controller so was considering putting the wine in there at ~25F for a few months to see if that helps. Any thoughts?

Thanks!
 

stickman

Veteran Winemaker
Joined
Jun 16, 2014
Messages
1,726
Reaction score
1,734
If you CS the wine now, you'll end up with a pH lower than 3.2. Bench trials with potassium bicarbonate followed by CS are probably needed to determine what the effect will be.
 

Johnd

Senior Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,711
Reaction score
6,715
Location
South Louisiana
Good point. Well as you may recall I over-reacted to what I thought was too high of a pH and low TA in this thread:

https://www.winemakingtalk.com/threads/first-all-grape-wine-ta-ph-question.69104/

So I ended up adding acid (and acid blend instead of tartaric acid to boot). After I added the acid and stirred everything up I was seeing pH of 3.4 and a TA of 0.67 which seemed good but after fermentation it was measuring at pH=3.2 and TA =0.98. I have calibrated my meter and done the acid test several times and getting the same result. Its also really bright pink which I know is due to the low pH.

It tastes tart so I was hoping that maybe MLF would have dropped the acid a bit but it hasn't changed at all (numbers still pH=3.2 and TA=9.8). I actually have some ACIDEX Super-K but really want to avoid using it because I wasn't impressed with the results the last time that I did.

I have a chest freezer with a temp controller so was considering putting the wine in there at ~25F for a few months to see if that helps. Any thoughts?

Thanks!
What @stickman said is dead on, and right where I was headed. Don’t do anything until you have good readings to work from, and by that, I mean degassed samples with your calibrated meter. Carbonated must will not give true readings.

If indeed you need to drop acid, K bicarbonate is the option to explore at the appropriate time.
 

jsbeckton

Senior Member
Joined
May 23, 2016
Messages
532
Reaction score
223
If you CS the wine now, you'll end up with a pH lower than 3.2. Bench trials with potassium bicarbonate followed by CS are probably needed to determine what the effect will be.
Interesting. Was thinking that CS would cause tartaric acid to drop out and raise pH. What is going on that will lower pH? Thanks for the warning!

I’m working on degassing now to try to ensure that’s not throwing my reading off.
 

cmason1957

CRS Sufferer
WMT Supporter
Joined
Aug 5, 2011
Messages
4,210
Reaction score
3,611
Location
O'Fallon, MO - Just NorthWest of St. Louis, MO
Good point. Well as you may recall I over-reacted to what I thought was too high of a pH and low TA in this thread:

https://www.winemakingtalk.com/threads/first-all-grape-wine-ta-ph-question.69104/

So I ended up adding acid (and acid blend instead of tartaric acid to boot). After I added the acid and stirred everything up I was seeing pH of 3.4 and a TA of 0.67 which seemed good but after fermentation it was measuring at pH=3.2 and TA =0.98. I have calibrated my meter and done the acid test several times and getting the same result. Its also really bright pink which I know is due to the low pH.

It tastes tart so I was hoping that maybe MLF would have dropped the acid a bit but it hasn't changed at all (numbers still pH=3.2 and TA=9.8). I actually have some ACIDEX Super-K but really want to avoid using it because I wasn't impressed with the results the last time that I did.

I have a chest freezer with a temp controller so was considering putting the wine in there at ~25F for a few months to see if that helps. Any thoughts?

Thanks!
I'm a little surprised nobody else mentioned this. You said added acid blend, the malic acid in acid blend may not be able to be metabolized into lactic acid. Some can be and some can't be.
 

Johnd

Senior Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,711
Reaction score
6,715
Location
South Louisiana
I'm a little surprised nobody else mentioned this. You said added acid blend, the malic acid in acid blend may not be able to be metabolized into lactic acid. Some can be and some can't be.
Look at my post #7 from the original thread, we covered that ground......
 

jsbeckton

Senior Member
Joined
May 23, 2016
Messages
532
Reaction score
223
I'm a little surprised nobody else mentioned this. You said added acid blend, the malic acid in acid blend may not be able to be metabolized into lactic acid. Some can be and some can't be.
Yes, I was happy to see that it seems to show pretty clear even though I added the wrong acid. Also, no hint of vinegar or anything like was mentioned as a possible consequence if I moved forward with MLF like I did.
 

jsbeckton

Senior Member
Joined
May 23, 2016
Messages
532
Reaction score
223
Ok, so I fully degassed a sample and unfortunately the pH is still 3.2. Should I also do the TA test again or is it safe to say that I’m going to have to reduce the acid?
 

Johnd

Senior Member
WMT Supporter
Joined
Jun 10, 2015
Messages
6,711
Reaction score
6,715
Location
South Louisiana
St
Ok, so I fully degassed a sample and unfortunately the pH is still 3.2. Should I also do the TA test again or is it safe to say that I’m going to have to reduce the acid?
Still check the TA, if nothing else, it’ll give you a reference point for future endeavors.
 

Latest posts

Top