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IS Mlf Working?
Hey Guys,
Added ML cultures to my 6 gal batch of Foch when I moved to secondary. Is there any way I can tell if this is working and when it is finished?
Bottled:
6 gals Wild Grape Port, 6 gals Hard Lemonade, 6 gals Apple, 6 gals Pinot Grigio, 6 gals Meza Luna, 3 gals Rice & Rasin / Concord, 3 gals Wild Grape, 1 gal AO Mead, 3 gals Rice & Rasin, 3 gals strawberry, 1 gal #29 Dandelion, 1 gal #30 Dandelion, 6 gals Strawberry Zin, 6 gals Blueberry Blush
Brewing:
3 gals black rasp. mead, 1 gal A/blueberry mead, 1 gal coffee, 6 gals Montgomery cherry, 3 gals cream sherry, 1 gal HOT pepper, 6 gals Foch, 6 gals Concord/Foch, 5 gals Wild Grape, 5 gals Tomato.
Hi lane,
Did you add any nutrient for the MLB? It may not be needed if the wine was still dropping yeast sediment.
You will see some tiny bubbles of CO2 being produced. Nowhere as much as during the yeast fermentation.
Testing with either a chromatograph paper or with the Accuvin ampules is the only way to be sure that the MLF is done. High levels of SO2 will generally prevent the MLF from starting, and Lysozyme will prevent the bacteria from getting a foothold.
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