Have a cyser OG 1.092 FG 1.0002 with Lavlin D-47. Racked to carboy 7 days ago at 1.0002. No airlock activiy no bubbles for 5 days. Now have significant airlock activity (1Xevery 10sec) and can see many bubbles rising. Is this malolactic fermentation or could it be more insidious bacteria doing their work. I can’t smell any diacetyl.
I ran out and got some lysozyme to stop the geranium effect (which I now know happens only in conjunction with K-Sorbate). I do plan to backsweeten, but maybe in a year at bottling.
I have some K-metabisulfite as well.
If it is malolactic fermentation I think I will let it go. That way there will be no danger of geranium flavor/aroma when I do add the K-Sorbate.
If it is a different kind of bacteria that will ruin my batch I want to stop it ASAP. How do I know?
If I do want to stop this do I add lysozome and K-metabisulfite? Just K-metabisulfite? I’ve read conflicting reports about K-meta (that it just inhibits rather than kills bacteria). I also have a chest freezer that I can cold crash. I put it outside for the night.