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Hi, I'd consider lowering the pH a bit before MLF. At 3.7 and above chances increase for developing off flavors during MLF.

The Accuvin TA tests go for about $30.00 for a pack of 10 from their retailers. If your wine is a lot higher than their range, you can dilute 1 part wine plus 1 part water, and multiply your answer by 2.

Carefully Add Sufite and Go I also think you can leave a wine unattended for five months with minimal risk. A word of caution: Make sure you've added sulfite at the recommended level at least once prior to your final check before leaving, and added it to a stable level for red wines before...

Hi, sulfite slows aging and prevents bacterial contamination. If you are clean and want to keep your wines less than a year you can try no sulfite. There is an error in the chart provided with the reply from Ajmassa5983. The two lines are not for red wines and whites. Less Free SO2, and you...

Hi, I agree the MLF for kits is not a good idea. For general info about malolactic fermentation, Accuvin has a good article on their website. Here is the link: http://www.accuvin.com/wp-content/uploads/2015/04/Malolactic-Fermentation.pdf

Hi, Low bubbles might mean just a slow fermentation. Accuvin has an L-Lactic Acid test kit that is used to confirm that MLF has actually started. It might be what you need to determine just where you are with regard to MLF. They also have an easy strip test used to monitor and confirm the...

Hello, That's a good question. TA affects flavor and balance. pH affects the speed of some chemical reactions like malolactic fermentation, the ability to age, and the amount of sulfite needed to protect a wine. For your wine the pH looks a little high for your TA level. You might have a...

Hi, I'd go for a tartaric acid addition, say 1 g/L. The TA level seems a little low. Cold stabilizing may raise the pH, but also may not. Lots of times when the pH is high(er) and TA low to moderate it is because the juice has a high potassium level. CS drops out the potassium first. You...

Hi, I concur with stick man. The pH and TA numbers look good. For SO2 in red wines, 50 - 90 percent of a first addition can bind and become unavailable as a preservative, so after a week recheck the Free SO2 and adjust as needed, probably targeting 20% high. Reluctant Chemist

Hi, There's one other thing I think it would be wise to check: the pH. If high acid pairs with pH below 3.5, I'd add 1 g/l of potassium carbonate before chilling for cold stabilization. This with drop the TA by an extra 1 g/l. If the pH is above 3.5 cold stabilization alone won't do the...

Hi, waiting is your best choice. Your SO2 level is not that high, and will drop with aging. Levels above the 160 - 200 ppm range can be problematic in a finished wine, but your level is fine even if it doesn't drop any more. Reluctant Chemist

Hi, I'd get some more test strips. They last 2 years. Taste will tell if you've made improvement through MLF, but can't tell if you're done. Strips will give you the answer, somyuncan add SO2 without worrying about refermentation some time in the future. Reluctant Chemist

Why not test A bland wine is often due to low acid. Why not run a test? It's really the only way to know. A simple titration will work with a red wine (burrette, NaOH solution, and indicator), but for less hassle try those one step TA Test Kit tubes you can get from people like Presque Isle...

MLF and testing You van continue waiting as long as you're topped up. The MLF could be done, depending on the temp, pH, and inoculum level. Only testing will tell. Chromatography is OK for screening, but not that convenient for 1 or 2 wines. A chemical test like the ACCUVIN Malic Acid test...

From your calculations, your TA is a little less that 0.8 g/100mL. That doesn't sound bad. Here's my calculation: Titratable Acidity (g tartaric acid/100 mL sample) = (mL base) (M base) (0.075) (1,000) (10)(mL wine sample) If you want to check the...

Reds almost always benefit from MLF. A commercial starter culture is the better way to go unless you are in a winery setting where you've had a number of successful MLF's before and the area is "contaminated." I agree with adding a nutrient designed for malolactic bacteria - there are several...

Get a pH meter, or use appropriate pH test strips. General chemistry pH papers (litmus and others) are not calibrated for buffered solutions like wines, and cannot handle colored solutions. You need to get a pH meter, or if you don't like ab equipment, you can use th Accuvin pH test strips...

Not so fast with the tongue The tongue is very sensitive to acid, and possibly to pH, but it is not calibrated. With a few years of practice you might get it right, but not right away. I worked with a crusty Italian winemaker with 40+ years of experience, and he could come with 0.1 pH unit...

Hello Morgdan, I agree with Wine Maker. Wait until primary fermentation is complete, then chill the wine for a couple of days. Much of the excess tartaric will precipitate out. If the acidity is still too high, the attached link gives some ideas on how to reduce it...