Recent content by wineman2013

Where did you get the baccus instructions that called for culturing? It works well to aclimitise MLB but the population doesn't double through culturing like yeast does. I wouldn't use pure Malic acid as food , unless you paid a fortune for it , most commercially available Malic acid contains...

Baccus is an mbr strain like vp31 and 41 the instructions say to direct innoculate http://www.lalvinyeast.com/bacteria.asp But culturing is not a bad idea in difficult musts . 7 days is bit too long , you need to be careful the MLB doesn't run out of fuel and die 3 or 4 days in a warm spot is...

There are many posts on wine press by people who have had major problems with white labs liquid MLB. I'd pitch some thing more reliable

I do my first chromatography at 6 weeks . It should be done by then. If it isn't I warm it up a little give it some more optimalo and stir it up.

The problem is that this is a kit . It's hard to get a true ph reading on a kit because they are so heavily buffered. I would follow their instructions . Email them or since both you and Rjs are in Vancouver , give them a call . They will help you out. With most kits that's use the kmeta...

I forgot to mention , one way that grape wines are very different than fruit wines is the tartaric acid itself , this acid produced by grapes and not other fruit is very different . It can be cold stabilized , tartaric crystals form and drop out of the wine as wine diamonds you can rack away...

For grapes over 11g per Litre TA , and a ph under 3.2 there are no other yeasts readily available that can reduce Malic durring primary as well as maurvin b can . This is critical because when working with really high acid cold climate grapes like natives or hybrids you need to get the ph up...

This is the grape wine section. Fruit wine methods are not relavent here. Many of us aspire to make grape wines as good as those commercially available not quaint country wines. Inferno specifically stated that carbonate in not a standard GRAPE winemaking practice , and he's 100 percent right ...

1112 works to drop Malic durring primary by 3 to 10 percent . Maurvin b works even better , and drops Malic by 55 percent durring primary . If you are working with high acid very low ph hybrid grapes this yeast is a great way to get the ph up and allow you to innoculate with MLB that normaly...

Thank you I'm glad you found my public comments of benefit . Steve

A quick google finds bosa grape in Vancouver or Scott labs Canada in Ontario. http://www.scottlabsltd.com/ http://www.bosagrape.com/

http://www.lallemandwine.com/IMG/pdf_WUP_1_-_2012_Diacetyl_-_USA.pdf In the article inferno originally posted , mt01 is listed as a strain the produces no diactyl and vp41 a strain that is used by many home winemakers because of its direct inoculation ability , tolerance of so2 and adverse...

My understanding is Mlf should always go to completion , so I'm not sure what you mean by go on too long . Do you have a reference I could read? I'd like to know more. From what ive read Partial mlf wines are not made by arresting mlf but by blending an mlf wine with an un mlfd wine and...

Many of the modern MLB strains are actually selected to produce low levels of diactyl as this is undesirable in red wines , mbr vp 41 is one example http://www.lallemandwine.com/spip.php?rubrique33&id_mot=23&lang=en Something to note if working with mega acid hybrid and American reds and...

For a small amount baccus is good , the vp41 and vp31 strains are both very reliable if a bit pricy. Enoferm Alfa takes longer but is also a favorite.