larrybrewer
Well-Known Member
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?
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?