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Old 09-20-2016, 05:34 AM   #1
Rob_S
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Hi,

A small portion of my vineyard vines are producing for first time and will be attempting my first co-inoculation with these. Can you confirm I should be fermenting aerobically until about S.G. of 1.020, just like if it was simply a yeast fermentation, and once reach that point when much less CO2 is being produced, I should then put fermentation lock on tank at this point in the process so the Malolactic Bacteria will not be exposed to too much oxygen? So what I'm assuming is the malolactic bacteria would likely not be exposed to too much O2 during vigorous alcoholic fermentation due to a lot of the O2 being driven off by the CO2.

Thanks

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Old 10-02-2016, 03:01 PM   #2
MisterEd
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Are we talking red or white? I don't open ferment anything. A lid with a one way vent is desirable. An S.G. of 1.020 is fine as a starting point to pitch the MLF. As long as yeast activity is apparent there will be a blanket of CO2 on top the must to act as a barrier to outside world, but a cover is essential. Keep the must warm!
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Old 10-03-2016, 05:01 AM   #3
Rob_S
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It's a red. Yea that's what I figured given the CO2 blanket. That's what I prefer too I'm using a dust cover.

Cheers,

Rob

 
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Old 10-17-2016, 02:57 AM   #4
hounddawg
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send it all to me it'll be done right and AS A EXTRA i will personally dunk evert bottle my self, um read this post and send all your wines I'd advise you drink drink 5 bottles as quick as possible,then send on your last fifth,
you very trusted friend
DAWG




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Originally Posted by Rob_S View Post
It's a red. Yea that's what I figured given the CO2 blanket. That's what I prefer too I'm using a dust cover.

Cheers,

Rob
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