MLF inhibition?

[Arieh]

Hi,

I have managed to get primary fermentation going and am thinking ahead to MLF which I was planning to start towards the end.

pH was 4.2 (now corrected to 3.5) and I added 18g K meta to 82.5l of Merlot must.

Happily my free SO2 is ~52ppm but do I have too much total SO2 to stand any chance of MLF, even if it reduces during primary? Also how do I ascertain total SO2 at the end of primary (my Accuvin kit only tests free SO2 I think...?).

Many thanks in advance!

 

[JohnT]

Most MLB can take up to 30ppm. If you are currently fermenting, you will fine that the all over SO2 will drop considerably. I would wait and test again later.

I use titrates (those little glass vials) but they are hard to use and I normally test twice to be sure I get it right.

I would also advise you to look at your ABV. Most MLBs cant survive past 14 or 15 percent.

 

[Boatboy24]

Don't know if you can get it in London, but you may want to look into Enoferm Beta:

-Alcohol tolerance <15% v/v.
-SO2 tolerant <60 ppm
-pH: >3.2
-temperature: >57 degrees F

http://morewinemaking.com/products/dry-malolactic-bacteria-enoferm-beta-25.html

 

[Arieh]

Thanks JohnT.

I'm thinking ahead now...let's say the SO2 (free or total) is borderline, should I go ahead and try MLF (to prevent it happening spontaneously later on more than anything else)?

 

[Arieh]

Thanks Boatboy24, I'll check that out.

I was planning to use Bistart Vitale SK11 which has similar tolerance (15mg/l free SO2; 50-60mg/l total SO2).

http://www.erbsloeh.com/product_datasheets/en/PMB_BiStartVitaleSK11_GB_003.pdf