MLF Timing

[DasK]

I went to my local homebrew store and picked up some malolactic bacteria tonight in preparation for a batch of apple I'm about to start.

They had two vials, so I went ahead and got the second one thinking that I could use it on a chardonnay I've had sitting in bulk for a while now. Fermentation has been complete for over a month.

Is it ok to add this now? Or should I forego it?

If it's too late, I am about to start a malbec and wondering how it would do on it.

 

[Gr8zins]

If you added sulfite the levels may be too high for ML bacteria to survive. The vials may have a recommended sulfite level printed somewhere. Either way I don't think it would hurt to add it.

 

[DasK]

I didn't even think about sulfites. I have already sulfited and sorbated. I'm more worried about the sorbates

I guess we'll see. It's just a $6 lesson if it doesn't work out.

 

[jet]

I didn't even think about sulfites. I have already sulfited and sorbated. I'm more worried about the sorbates

I guess we'll see. It's just a $6 lesson if it doesn't work out.

STOP, STOP, STOP!

Do not mix MLF and potassium sorbate. It will cause a geranium stench.

 

[PCharles]

Check out this MLF Guide

Check out this MLF guide.

http://www.morebeer.com/public/pdf/wmlfinfo.pdf

 

[Gr8zins]

Right! I never thought about sorbate. ML will deep six the wine. Do not add.