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Post by ^Research PU » Fri, 01 Nov 1996 04:00:00



I would appreciate some help regarding the '96 Chardonnay I am attempting
to run through an ML fermentation. The problem is that it appears to be
stuck! Here are the numbers: juice pH 3.05, TA .915, 21 Brix, 32 ppm of
meta. It went through the sugar fermentation easily. Toward the end I
added Vinaflora Oenos ML culture and racked into carboys with fermentation
locks. One carboy seemed to start but the other not so I switched a
one gallon batch hoping to prime the nonstarter. Two days later no action
from either. Thinking that the sulfites were a little high, I splashed
both carboys. Now down to 25 ppm. Wrapped a heating blanket around the
carboys and got it to 72F degrees. Two days later, still no action. I know
the ML culture works because my Cab Franc is perking along nicely (same
culture). My next step is to run a paper chromatography test but I don't
think it will show any change. I see no small bubble action and no
customery ring of bubbles at the top. I don't believe the pH is too low
because I ran an ML fermentation on my '92 Chard and it had a beginning pH
of 2.95 and I had no problems getting to start. Any advice, please.