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AJ, I got it in Long Island NY - A&P Grape Distributors. Thanks Turock - Going to try my first MLF.

Just bought fresh Regina juice. The guy at the store said that fresh juice wouldn't benefit from MLF. Usually MLF is used in crushed grapes. Any thoughts on MLF with fresh juice?

I bought fresh Regina juice. one pail of Petite Syrah and one pail of chateauneuf du pape. The guy at the store gave me RC 212 for both but I think there may be a better choice. He also gave me about 5 gr of yeast starter (not sure what it is) Is that enough for 12 gallons of juice? Any...

WOW-way too much information. I was hoping for "Yes 2.5g of VP41 to 50g of acti-Ml treats 66 gallons of wine." And if Opti Malo is needed.

So I read a post on MLF. I am ordering VP41 and Acti-ml. The instructions I am seeing online say 1g of VP41 to 20 g of Acto-ML in 250ml of distilled H2O should be added to 66 gallons of wine. So 2.5g of VP41 to 50g of acti-Ml treats 66 gallons of wine. So if I buy eleven 6 gallon buckets, I...

OK OK - Ph meter. I got it. But all this talk about how important a ph test is. Do we need to test TA. I get that TA shows all the different acids in the must but isn't that irrelevant once you have an accurate PH test.

There is a lot of talk of different PH test. You can buy a roll of ph testing paper in your local drug store. Has anyone tried this? It is much cheaper but not sure of the accuracy due to the color of the wine.

has anyone tried neutralizing acid with bicarbonate of soda

I usually buy pasteurized juice (ie. Festa). Will MLF happen in a pasteurized juice?

Wow that pdf gets really specific. MLF doesn't seem as easy as some folks claim it is. There seems to be a lot of variables - what strain of yeast, alcohol %, PH, SO2, Nutrients, temperature. I can't imagine that my grandfather thought of MLF when making his wine.

Thinking of trying an MLF this year but not really sure if it is necessary. It seems that many of the post coinnoculate. Ho you just assume every wine needs MLF? What determines the need for MLF? If I do decide to coinnoculate, how do I know it's working and when it is done? Forgot to mention...

heathered, You have made quite a bit of wine. I have made a few and am considering doing an MLF on my next batch. Do you typically do an MLF. If not how do you decide when to do it.

Is there a chart out there showing what the ideal PH is for reds and what the difference between PH and TA

hey scooter68 where did you find a $29 meter

So for my next batch - when is a good time to test ph - before adding yeast or after fermentation

I have not purchased a ph testing kit yet but will do so now

Stressbaby - I did not MLF this wine

I have a carboy of pinot noir. I have added oak chips and degassed and racked a few times. Its been sitting about 6 months. added 1/4 teaspoon of K-meta about a month ago. The wine has an acid taste and could be a little sweeter. How do I neutralize the acid taste? I am tempted to add some...

Is the life expectancy of Starsan the same. Just keep it basically until used

So did I compromise the k-meta by boiling it in water? When you sanitize with K-meta doesn't the residual left in the carboy effect the yeast?