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Wine Making
Wine Making from Grapes
Malolactic Fermentation of Chambourcin
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<blockquote data-quote="kartracer088" data-source="post: 625848" data-attributes="member: 33838"><p>I pitched the malolactic bacteria on the Chambourcin last night. I pulled the air locks off the 3 gallon and 6 gallon carboy and poured a package of the liquid bacteria into each carboy( each package is good for gallons). Then I put the air locks back on and rocked the carboys around to mix it up. noticed some degassing of the CO2 during the process.</p><p></p><p>Today I checked on it and there doesn't appear to be any activity. The instructions on the package don't say what to expect. Temperature is 70degF.</p><p></p><p>How long does it take before I would see some activity and what should it look like?</p><p></p><p>I uploaded pictures of the Wyeast package.... </p><p></p><p>[ATTACH=full]32105[/ATTACH]</p><p></p><p>[ATTACH=full]32106[/ATTACH]</p></blockquote><p></p>
[QUOTE="kartracer088, post: 625848, member: 33838"] I pitched the malolactic bacteria on the Chambourcin last night. I pulled the air locks off the 3 gallon and 6 gallon carboy and poured a package of the liquid bacteria into each carboy( each package is good for gallons). Then I put the air locks back on and rocked the carboys around to mix it up. noticed some degassing of the CO2 during the process. Today I checked on it and there doesn't appear to be any activity. The instructions on the package don't say what to expect. Temperature is 70degF. How long does it take before I would see some activity and what should it look like? I uploaded pictures of the Wyeast package.... [ATTACH=full]32105[/ATTACH] [ATTACH=full]32106[/ATTACH] [/QUOTE]
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Wine Making
Wine Making from Grapes
Malolactic Fermentation of Chambourcin
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