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Topping up means you are leaving little to no headspace, in which case the flor family cannot grow.............and the alcohol will kill everything else.........................(ive never used sulfites so i wouldnt know how well they work but quick questions altavino, you say the flor family is...

in the past, ive actually topped up with Brandy (u could use any liquor though) as the high alc level basically will kill it...if youve got a lot of hadspace you cant do this unless you basically want to fortify your wine:)

this week im due to receive my order of grape juice, including frascati and verdicchio italian grape juice..........the verdicchio juice comes from verdicchio grape obviously, but the frascati, im assuming, is a blend of malvasia grape and whatever other grapes are used for frascati (and coming...

but basically its not wrong to wait until alc fermentation is complete to start mlf??????????? its not like the alcohol in my wine is so high that its going to prevent the mlf from getting going...................?

please tell me if im wrong but i thought traditionally you didnt start mlf until alcoholic fermentation was complete---and i thought thats how it got the name commonly used, even though not completely accurtate, of "secondary fermentation"

robie, thx for the informative reply.........I guess the hydrometer is acurate as I checked it in water and it reads 1.0000000000 as it should, I guess Im just skeptical of the readings (and skeptical of the user) I do plan on adding malo right after I press-I use mlf from white labs in liquid...

cab sauv grape sg after crushing was 1.100....grapes were crushed on the 17th (last monday-10 days ago and have been open fermenting in big blue barrels since............................after about 3 days gravity was arouond 1.06............right now, gravity is 1.0000000000 and been at 1.0000...

After pressing, how long should I wait before racking off gross lees; after racking off gross lees, Im going to add my malo (from White Labs). Please tell me if this sounds correct---press must after completed fermentation, wait 48-72 hours and then rack gross lees, then I can add my...

Have any of you sourced grapes in quantities of 1/2 or 1 ton? Im on east coast (maryland) and nexst year I'd like to order 1 large shipment of white and 1 red grape but not sure how to go about this-sourcing, shipping (how), pickup (where)...Ive heard this is a lot less expensive, even though im...

thx for the quick, informative replies...........:)

In general, when are these two techniques used in winemaking/for what grape/style wine/etc,, and in particular their usage in chardonnay and cab sauv varietals, if at all? Thx, Paul

cant you just drop the temp below 60 or 65 to stop mlf?????? how does one get it stop on its own if temps remain 65-75 without adding so2 or whatever before it starts eating the other "stuff" in the wine?

lax= lacrosse in my part of the country lol

what happens if you let white wine grapes ferment on their skins??? i know this is not nromally done, but what is the problem with doing so??? Thx,

great thank you....then what is, in your opinion, the best way to detect adequate levels of diacetyl to then break off the mlf.??? and what was the problem or off-odor/taste that the winemnaker was referring to that was caused by the ML bugs "eating" all the diacetyl???

malvina, can you expand on what you said about the relationship between "desire for a longer aging wine" and mlf...also, ive heard industry standard is not to start mlf for white wines and that mlf is for red wines only, is this true-or does mlf in whites help mute the crispness/freshness...

I ended up using the d47 for my chardonnay and the pasteur red for my cab sauv......my next question is should I/ at what stage should I encourage MLF??? SG were 1.09 for chard and 1.10 for cab sauv.............

for chardonnay, can you directly compare the flavor profile differences between ec 1118 and premier cuvee (and.or bm10/rhone 4600)..it seems to me cuvee and 1118 (as well as other examples of yeasts) are basically the same yeast in different manufacturers packaging....... i guess could someone...

i will be making wine from grapes this year-cab sauv and chardonnay......i like my reds to have a lot of mouthfeel and plummy, jammy.......and my whites to be more rounded with tastes of butter, almonds, etc..... any advice on yeast selection? please note i do add a nutrient (fermax) but i...

thanks appleman....im confused with the wording---are you saying theresult of mlf working is improved mouthfeel, or if mlf is finished the mouthfeel will stay as is....? thank you