If the ML is going well, an addition of up to 10 ppm SO2 should not
stop it I'd think.

For candida, there is an Italian product called Antiflor - it's a
tablet that dissolves on top of the wine and releases some kind of gas
that prevents the yeast from growing. I've got somebut didn't have to
use it yet so can't comment of how well it works. Plus it might not
work well if the wine is repeatedly exposed to air - it would be an
option after the ML is done though.

Pp

On Dec 24 2006, 3:21 am, "Joe Sallustio" >
wrote:
> > Has anybody tried gently putting a couple of drops of potassium
> > metabisulfite (k-meta) solution on the surface of the MLF-ing wine?
> > This could inhibit the candida yeast film.That is about what I do after removing the film. Whatever sulfite I
> add gets washed along the neck to make sure I kill all of it. High
> concentrations actually change the color of the wine. I can't imagine
> it not getting into suspension very quickly though...
>
> Joe