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So getting back to my original question, if I decide to use lysozyme and want to both heat and cold stabilize the Chardonnay, what would you suggest for the sequence? I would think the lysozyme would be added, wait a week or two, rack off, then fine with bentonite, wait another week or two...

Most established vines don't need watering until July. Watch the canopy. Hope for the best.

I like D 47. Best suited for ml chards.

I don't like a full 100%. Ml/Oaked Chardonnay. That's why I blend the ml/Oaked wine with the one done in stainless. That way I get one that is 50%. Here's an additional issue. I have used lysozyme in the past, but got a haze after bottling. So, I've done heat stabilization using bentonite...

I will be blending my unoaked/non ml Chardonnay with one aged in oak and went through ml. Suggestions on preventing ml from restarting after blending? I don't trust sulfites alone. Second question deals with clearing/fining prior to bottling. Any suggestions?

I never cold stabilize reds unless acids are way too high. Cold stabilization is mainly for whites for crystal formulation or haze when chilled. Since reds don't normally get chilled, no worries.

Cold stabilize @ 30 degrees for three or four weeks. Check acid levels and ph. Add acid back if needed.

Use Lysozyme or hit with a higher so2

I never pump my Pinot, I push it using nitrogen or argon. No oxygen contact!

Picked up 200 lbs Syrah @ 30 brix. Thought I'd try a late harvest. So here's my questions. Yeast selection. I've decided to use Lalvin 2226. Supposed to work well with high alcohol wines in late harvest reds. Potential alcohol could be 18%. Do I let it ferment dry, put through ML and add...

Thanks for all the help. The reason I chose the bacteria strains I used was because they can tolerate lower temps (to 60 degrees), ph's to 3.2 and alcohol to 15%. My wine has been kept at least 65 degrees in a temperature controlled garage since October, been very expensive to heat the garage...

Two different Chardonnays made from grapes. Fermentation went well in early October. ph's 3,3 & 3.4. Have not added any Meta, other than 50 ppm at crush. used MBR Alpha in one Chard and Bacchus in the other. Supplemented bacteria with Acti ML. Stirred twice weekly. Checked progress with...

I keep my reds in for the full year. I rack a couple of times during the year. I think the wine ages better in bulk.

Thanks. I have two barrels of Pinot. One is Pommard clone and the other is 777 clone. Right now, the Pommard is soft and fruity. The 777isn't quite as soft. Maybe I'll just rack the Pommard off the lees and do sur lie with the777.

Now that my Pinot has completed MLF in the barrel, any thoughts on sur lie aging the wine? I have had great success with Chardonnay, but I am not sure about my Pinot. If sur lie aging is suggested, how often should the lees be stirred?

I don't degas my bottes prior to filling. I make sure the bottles are full to the top when the filling tube is still in the bottle. When the tube is removed, the small amount of head space does not negatively affect the wine. Just make sure you haves properly sulfated the wine prior to bottling.

Did you cold stabilize the wine prior to bottling? Cold be tartrate crystals that form when the wine is chilled. If you cold stabilize at 32 degrees for three weeks, the tartrates settle out and crystals in the bottle usually aren't ana issue. Filtering with an absolute filter (.45microns)...

Letting reds naturally clear is a good idea providing the chemistry is okay. I've had a Syrah with a ph over 4, with acids around .70. Didn't want to add acid to reduce the ph, so I cold stabilized at 32 degrees for three weeks. The drop out of acids and solids allowed me to add acid back to...

I think bulk aging for at least a year is beneficial. Need to check so2 levels and keep barrels topped off. Sealed carbons aren't as much of an issue. I've found that bottling too early requires longer bottle time. I have just started drinking my 2008 Cabernet. My 2007's are drinking well...

Have you been tasting the wine? MLF is different in every wine. Starts with quality of fruit, type of yeast used, good fermentation, proper pressing and settling along with the quality of the light lees left for MLF. I have had MLF finish in a month and others have taken up to three months...