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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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When you conduct a healthy MLF, is there a predictable "pace"? That is, does
it start slow, build up to a faster pace, then slowly decrease? I have a couple of batches that have questionably high acidities (pH's in the 3.2 range), and they're going VERY slowly 1 week after innoculation. I've used some Leucofood, and I've put the carboys in a warmer location, and that seems to help a little bit. But the last 2 MLFs that I did previously went like gangbusters for 1-2 months. At the current rate for these new batches, it'll take months and months for completion. Any ideas? Lee |
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![]() "LG1111" > wrote in message ... > When you conduct a healthy MLF, is there a predictable "pace"? That is, does > it start slow, build up to a faster pace, then slowly decrease? I have a > couple of batches that have questionably high acidities (pH's in the 3.2 > range), and they're going VERY slowly 1 week after innoculation. I've used > some Leucofood, and I've put the carboys in a warmer location, and that seems > to help a little bit. But the last 2 MLFs that I did previously went like > gangbusters for 1-2 months. > > At the current rate for these new batches, it'll take months and months for > completion. Any ideas? Are you in a big hurry? :^) The pace may pick up after the pH rises a bit and the population grows. That's pretty low pH to begin with though, so it may never go to completion. Tom S |
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