SO2 levels safe for malolactic fermentation

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SO2 levels safe for malolactic fermentation

Postby djarvis8 » Mon Oct 13, 2014 3:10 pm

Hi.

This is my first post.

I have 5 gallons of Pinot in a carboy from 2012. Brix is near zero or a little below. Tastes OK but could use a little de-gassing. My notes say that I clarified it and racked it, but I really don't remember. I'm not even sure why I left it laying around. Anyway, using a SO2 test titret shows a fairly low level, 13-15 mg/L.

I happen to have some other wine (more recent) that I plan to run through a malolactic fermentation.

What I was wondering was if it was worth a shot to run the old 2012 Pinot through a ML fermentation as well, and will it "take" with a SO2 level of 13-15mg/L? I read that the SO2 test measures "free" SO2 and not "bound". I have no idea how much bound SO2 is in there.

Secondly, if the ML just simply fails, is it OK to just forget about it and bottle it up anyway?

Thanks!
djarvis8
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