I've a Cab (chilean) that will not, for any effort, start/undergo a
MLF. I even re-cultured it while restarting 3 other wines- they've
restarted MLF fine but not the cab.
The dosage for MLF was 0.33g blend rehydrated /mixed with FermAid and
then mixed with approximately 500mL of juice. 48 hour prep and then
added into solution. No dice or aroma of butter and no indication of
tiny bubbles from the airlock.
Should I consider racking this off and letting it sit more to get it
off of any lees that may have settled or just let it sit?
No Sulfite information available but none has been added since the
completion of fermentation, so I doubt that's the reason.
I'd really like this to start- otherwise bottling would be suicide as
they'd be primed and ready to exploded.
Most recent chromatagram shows Malic acid present and in large
I will retest the Zin to make sure it wasn't just the portion nearest
the top of the container that had depleted the malic acid.