Hi guys
My wine is completely fermentated. Therefore to avoid oxidation I added 100 mg/l of sodium metabisoulphite(I know it's a little too much). I just read somewhere that sulphite kills the bactetia that triggers the malolactic fermentation.It's been 2 days and the process has not started. Would it have started if I hadnt added the soulfite? If I rack the wine and reduce the free so2 level by doing so, would it make it happen? And is there any way to do it without adding bacteria because I live in Iran and I don't have access to winemaking equipment.
Thanks for your help in advance.
My wine is completely fermentated. Therefore to avoid oxidation I added 100 mg/l of sodium metabisoulphite(I know it's a little too much). I just read somewhere that sulphite kills the bactetia that triggers the malolactic fermentation.It's been 2 days and the process has not started. Would it have started if I hadnt added the soulfite? If I rack the wine and reduce the free so2 level by doing so, would it make it happen? And is there any way to do it without adding bacteria because I live in Iran and I don't have access to winemaking equipment.
Thanks for your help in advance.