The Great Bottle Opener Giveaway

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Low pH, MLF not starting, help!?

Reply
 
LinkBack Thread Tools
Old 10-29-2010, 03:52 AM   #1
larrybrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Portland, OR
Posts: 331
Liked 6 Times on 6 Posts
Likes Given: 15

Default Low pH, MLF not starting, help!?

Did a complete fermentation of my Pinot Noir down to 0 Brix in 3.5 days. I don't know my pH, but this year was said to be acidic for the Oregon grapes. It definitely tasted tart when I sampled the juice during the crush.

The wine is now in glass carboys waiting for malolatic fermentation to kick off. I added Wyeast MLF culture Monday night after pressing. It has been 3 days and nothing is happening.

Is my pH possibly too low for the MLF bacteria to survive? What should I do next?

__________________
larrybrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-29-2010, 04:14 AM   #2
Duganson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Grand Junction, Co
Posts: 29
Likes Given: 9

Default

Hiyas Larry, I'll chime in on this one too, if that's ok.

Well remember that tartness doesn't equate to low pH. Just this year I'm dealing with two wines that's TA is sky high yet pH is 3.69 and 3.8... lame. A way to tell is the difference is how 'alive' the wine feels as it hits your acid receivers. If you've got some actual perceivable tingle you prolly have low pH.


That being said I've never read anywhere that a low pH would inhibit Oenococcus spread. I'm thinking you're alright, just give it some time and make sure its not too cold. Shoot for 60-65 degrees Fahrenheit.

Good luck mate!

__________________
Duganson is offline
 
Reply With Quote Quick reply to this message
Old 10-29-2010, 02:15 PM   #3
truckjohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: SC USA
Posts: 392
Liked 6 Times on 5 Posts

Default

Dumb question.. but super "Tart" to me usually means unripe..... What was your OG on this stuff? Did you have to add a bunch of sugar to hit your initial SG?

The typical solution is to check this stuff before fermentation and add water to the must to hit your target acidity, then add sugar back till you are at your target sg.... but it may be a little late for that now...

Thanks

John

__________________
truckjohn is offline
 
Reply With Quote Quick reply to this message
Old 10-29-2010, 06:07 PM   #4
larrybrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Portland, OR
Posts: 331
Liked 6 Times on 6 Posts
Likes Given: 15

Default

It was nearly ripe in terms of sugar content. My brix was 19.3, I added 1.25 lb of sugar. Had to harvest because it started dumping rain like crazy this week.

__________________
larrybrewer is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2010, 02:22 AM   #5
truckjohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: SC USA
Posts: 392
Liked 6 Times on 5 Posts

Default

Yep -- you certainly want to get them off before all that rain hits and they split.....

Personally, I would just go with the age-old Home Wine Making adage....

Drink no wine before it's time....

Relax and let it age -- It'll be just fine.... It will mellow out a whole lot over the next few months....

Thanks

__________________
truckjohn is offline
 
Reply With Quote Quick reply to this message
Old 11-07-2010, 05:56 PM   #6
larrybrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Portland, OR
Posts: 331
Liked 6 Times on 6 Posts
Likes Given: 15

Default

Quote:
Originally Posted by truckjohn View Post

Relax and let it age -- It'll be just fine.... It will mellow out a whole lot over the next few months....
Yep, MLF has taken off, just took it a week to get going. 8 gallons of Pinot Noir, here I come!
__________________
larrybrewer is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Just starting out - recommend books Sp1cer Wine Making Forum 2 03-02-2009 11:12 PM
Starting Issues and Resolution kouphax Wine Making Forum 5 04-17-2007 07:04 AM
starting grapes from seed VermontFreedom Wine Making Forum 1 04-05-2007 09:55 PM