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I did a separate post but related to this thread. MLF still not happening (chromatograph confirmed). Last post was 2/8 when I re-innoculated 2nd time. It's only been 5 weeks. Temps have been around 70 to 74 on the Zin in question. Wait longer, or re-innoculate is the question. pH is still high...

MLF did not happen for 2 (6 gallon) batches of Zinfandel. I re-innuculated at about 50 days after primary with Opti Malo Plus and WLB 675 bacteria (White Labs) in suspension (cold packed, but completely thawed. Maybe dead on arrival?). New paper chromatograph this morning after about 40 days...

Yeah, needed to have adjusted that in the must, but didn't. Won't make that mistake again. The culture I used for the MLF has a wide tolerance range for pH and temperature, so I should be OK. Alcohol is around 13.5% so I should be OK on that score. We'll see.

It has been around 70 to 72 degrees for a few weeks in a heated space. I went ahead and innoculated today and will keep it at around mid 70s for a couple more weeks. I didn't think about waiting until warmer temps, but that is not likely around here for a few to several more weeks. I think...

I've done a second paper chromatograph test and confirmed that the zinfandel did NOT go through MLF, even though I pitched the MLB from the same package at the same time as my other 5 batches, which all completed MLF. Can I, or should I try again? I have some MLB culture and Opti-Malo Plus...

Hey brother.. it's all good. We're all idiots in some respect or another. Your scuttle hole/gallon wine story has my curiosity up. My grandma Lucille (yes, I am in South Carolina brother), told me a story once about how when she was young they would make a "beer" out of persimmons with honey...

hounddawg.. thank you for that, I guess. Not sure what that has to do with the topic of this thread. If you mean by this that paper chromatograpy is too complex for you to bother with, I can assure you it is not and would be happy to teach what I know. D

The developer will last at least a couple of years if stored away from light, heat and air. Most labs make their own standard samples from dry chemicals and DI water as needed. The dry chemicals can be stored and last a long time. I would think the standard samples, once opened, are maybe good...

Thanks. I'm hoping that the zin is in process. I will retest in another week or so. What's a good target time between tests? 2? 3 weeks?

First time out with a MLF chromatograph. Worked very well and gave me the information I needed; M1, M2 (malbec) and C (cab sav) finished, zinfandel 1 and 2 still in process.

When ordering some oak spirals for my wines (Malbec, OVZ, and Cab Sav), I came across the "Spanish Cedar" light toast spirals which are used, I gather, mostly in beer home brewing. Anyone try this wood in wine? I also understand that is is not really a cedar, but a form of SA mahogany. It has a...

I built mine (6 feet standard counter/backsplash from big box store) at regular counter height under some cabinets. Good to have it higher so I don't have to stoop down to read the hydrometer. I have some of those peel and stick LED under counter lights, which are great. I have a high stool with...

Hi AaronSC, I knew Adams well. The MA connection was in Amherst from 84-87 and then again 91-95. Grad school at UMass. I am now in the piedmont "upstate" region of South Carolina. Growing V. vinifera grapes here is challenging, although there are quite a number or excellent wineries now in GA...

Very glad to have a resource like this. I am not exactly new to wine making. I grew up in northern CA and made my first batch of wine from some fox grapes I stumbled upon (small, berry-like fruit of V. labrusca) in 1987 and having decided to teach myself how to make wine, found a wonderful...

Thank you much for that advice. I am pressing now and getting my carboys filled. I will add the MLB around Thursday or Friday. Once that has finished, I'll measure and evaluate and adjust if needed.

My plan was to press into the carboys and let settle for a couple of days then start MLF. Should I add the ML bacteria in the carboys from the pressing, or rack off the gross lees in a couple of days and start it then? Or are you saying to do the MLF in the primaries as they are now to reduce...

I have 23 gallons each of Malbec and Old Vine Zinfandel and another 10 gallons of Cab Sauv. finishing primary and ready to rack. The Cab and Zin are doing fine, but the Malbec is my problem child. At the end of primary (.997 and stuck there for a few days), I have a slight "cooked" off flavor...