Tom S wrote:
> > wrote in message
> oups.com...
> >
> > Tom S wrote:
> >> "Peter Muto" > wrote in message
> >> om...
> >> > Hi
> >> >
> >> > I've had my wine (CS, CF, Merlot separately) going through Malo
for
> >> > exactly 4 weeks. They have remained consistently at a tempature
> >> > between 18-20 degrees Centigrade.
> >> >
> >> > I do not have the paper chromotography and will not be able to
get
> >> > some in the near future.
> >> >
> >> > How likely is it the wines have finished malo?
> >>
> >> If it's still fizzing, it isn't finished.
> >
> > It's not fizzing at this point. The wine is quite still and I
observed
> > for about 5 mins and saw no bubbles/fizz.
> > I think I'm going to have to hope the ML is done as due to my
father's
> > need to make sausage, he has to cool the cellar (and make room) so
I'm
> > not sure what else I can do.
>
> > I'm very worried about the wine
> > going that long without sulphite and the risk of spoilage/bacteria,
a
> > problem we've had in the past.
>
> Measure the pH and sulfite the wine appropriately. Keep it topped
up.
> Racking it now would be a good idea too. Top up with a similar wine
if you
> don't have any extra of the same.
>
> Tom S

Thanks for all the help. Much appreciated.

Peter