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Did you add the K-meta before adding your other ML bacteria too? That could be the problem. You added about 40 PPM so any ML strain is going to have a hard time working through it. Usually we’d only want to add K-meta when we knew MLF was complete. I’d recommend racking once to remove some of...

Sounds like the ML you used was definitely active when you put it in the carboys. But ML bacteria is a little sensitive to PH so I only recommended that strain because it's acid tolerant. You should be able to see or hear (if in barrel) the MLF working. It'll be a slow but steady "fermentation"...

Either way free S02 decreases over time. So eventually the ML bacteria would take. Sounds like you've already racked it a few times so I wouldn't rack again, but you could add some dried ML bacteria to your carboys. 0.5 gram should be more than enough for those 6 gallon carboys. Another trick I...

I wouldn't add potassium bicarbonate. You should only add that if your initial PH is below 3.0. From where you started you should have been able to get your final PH up to 3.38 by doing nothing other than primary fermentation and MLF. The ONLY other recommendations I would make would be to use...

I actually put together a model to help track these relationships among others throughout the whole process. As long as you have a good hydrometer and PH meter for your initial inputs I've found it works very well!

Agreed! Definitely add in stages. Also I've found that while the relationship is exponential there is quite a bit of variability. Below is what I've found. Though the good news is that once I've found the PH and TA it usually moves along the same curve. But like anything in this hobby there are...

This is an example of that tool. If you give me your starting PH I’d be happy to post the results for your batch as well!

I realize this post is a little late as your wine is probably already in MLF. But I actually built a tool to help myself with questions like yours. I would have recommended you check your initial PH to make sure you didn’t need any acid adjustments. Also BDX without nutrient could produce H2S...

You’re generally right in your equation, except that it technically reduces the TA by .1, and unfortunately PH and TA don’t have a linear relationship. It’s more of an exponential relationship.