jacksmith
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- May 23, 2011
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I have a batch of 2010 Lake Erie Traminette from juice still in carboys. I thought it was getting close to bottling time as it was tasting pretty good and had already gone through cold stabilization.
Up 'till now, I did not add lysozyme at any point. Recently I was running a paper chromatography test for MLF completion of my 2011 Chilean Syrah, and I decided to throw a sample of the Traminette into the test. The test revealed that the wine *might* have undergone a slight bit of MLF. So I decided to add lysozyme...
Two weeks ago, I added 1.5g/gallon of lysozyme and .15g/gallon k-meta - stirred into about a cup of wine - to the bottoms of a clean carboy then racked the wine into the carboy. Over the next few days I degassed the wine using a mityvac. The wine is now hazy and has bits of precipitate floating about in it. I'm guessing it's lysozyme given that k-meta has never done this on me before. Additionally, the wine tastes quite bad right now. It might be a rubbery sulfur character, but I can't definitively call it that. The wine seems to be lacking in much of the aromatic quality it had before this treatment.
Questions:
1. Did I screw up by adding lysozyme & k-meta at the same time? I've since read a few mentions online not to add them simultaneously, but I can't find anything that says what would happen if you do.
2. What's with the haze & particulate matter? Is this normal with lysozyme? Will it drop? Do I now need to fine with bentonite?
3. The change in flavor - is it caused by the recent lysozyme/k-meta addition? I'd read that lysozyme can't be detected. Could the problem be temporary? Does degassing cause wine to taste & smell bad or off for some time afterward?
Up 'till now, I did not add lysozyme at any point. Recently I was running a paper chromatography test for MLF completion of my 2011 Chilean Syrah, and I decided to throw a sample of the Traminette into the test. The test revealed that the wine *might* have undergone a slight bit of MLF. So I decided to add lysozyme...
Two weeks ago, I added 1.5g/gallon of lysozyme and .15g/gallon k-meta - stirred into about a cup of wine - to the bottoms of a clean carboy then racked the wine into the carboy. Over the next few days I degassed the wine using a mityvac. The wine is now hazy and has bits of precipitate floating about in it. I'm guessing it's lysozyme given that k-meta has never done this on me before. Additionally, the wine tastes quite bad right now. It might be a rubbery sulfur character, but I can't definitively call it that. The wine seems to be lacking in much of the aromatic quality it had before this treatment.
Questions:
1. Did I screw up by adding lysozyme & k-meta at the same time? I've since read a few mentions online not to add them simultaneously, but I can't find anything that says what would happen if you do.
2. What's with the haze & particulate matter? Is this normal with lysozyme? Will it drop? Do I now need to fine with bentonite?
3. The change in flavor - is it caused by the recent lysozyme/k-meta addition? I'd read that lysozyme can't be detected. Could the problem be temporary? Does degassing cause wine to taste & smell bad or off for some time afterward?