Malolactic Fermentation VINIFLORA OENOS 250l to 70l

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lojzo2000

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Hi how did you divide VINIFLORA OENOS into 250l? I divided it into 70l using a scale. A total of 0.8 g per 70 l, I got about 0.2, I put two grains (balls) on 70 l and my fermentation did not begin. can I empty the whole package of VINIFLORA OENOS for 250l to 70l will it have a negative effect? My wine free SO 12mg/l malic acid 3.8mg/l ph 3.21 temperature 22-23 used nutrition Thank you
 

sour_grapes

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Welcome to WMT!

It does no harm to add the whole package. (It just is expensive.) I make smaller batches, so I wind up putting much more in than the directions indicate.
 

lojzo2000

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I added 2 bullets cca 0.3g and the rest I threw in the trash I can buy another packing dearly expensive wine
 

lojzo2000

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When I don't have micro bubbles after 4 days Is this a problem? I have to wait or buy againOENOS? I have a stainless steel barrel, I don't see bubbles there It doesn't bubble in the cup
 

lojzo2000

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What are the test strips called? Where can I buy?or paper chromatography link? I'll go to the lab in 10 days for sure
 

lojzo2000

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hello after 11 days I put it out for analysis measured SO2 free 19mg / l !! I do not know how it is possible when before JMF I had a 12mg / l -accredited laboratory
free sulphur dioxide 19mg/l
tartaric acid 2.83 g/l 11 days ago 2.91
malic acid 3.41 g / l
lactic acid 0.01 g / l
ph 3.20
alcoholic strengh 13.63%
it makes sense to applicatet OENOS ???
 
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The fermentation process itself produces some SO2. I would think adding malolactic bacteria should be fine. The only potentially problematic number is the ph being 3.2, that seems a bit low, but might be OK. You souks also add some malolactic bacteria nutrients. Opti ml, I believe it's the trade name.
 

lojzo2000

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so i will try to submit potassium bicarbonate - 1,5g/100l (for 2 weeks) it should then have Ph 3.3, deacidify and then I add bacteria
 

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