Steamer
Junior Member
- Joined
- Apr 9, 2013
- Messages
- 31
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Need some advice. My Chard (juice bucket) recently completed fermentation. Reached 0.994. I racked it leaving the heavy lees behind, and tested for sulfite. Got a reading of 20ppm. Since I hadn't added sulfite I figured that amount is what the manufacturer must have put in the bucket. I added my mlf bacteria culture, Wyeast 4007 and topped off. It's been a week now and I do not see any activity, no CO2 escaping from the airlock. It's at least 70 degrees in my wine area. Is this natural or do I need to add a nutrient? Please check out my earlier thread "MLF 101" for background. Thanks. I sure hate to loose this batch.