While the Zin has been going, I've also had the Pinot Gris following along at the same pace. This is a bucket of juice from grapes, pressed and frozen, it's in a glass carboy now completing AF and is right at SG 1.000.
Reading through the Brehm instructions for the whites (I read everything), they recommend adding lysozyme if you don't want to do MLF on your wine, which I don't. I decided early on to skip the lysozyme, with the thought that:
1. I'm certainly not going to innoculate the Gris with MLB, and
2. Any naturally occurring MLB in the must would be held at bay when I add SO2 in the 75 ppm range
I'm starting to second guess that decision. Any thoughts????
Reading through the Brehm instructions for the whites (I read everything), they recommend adding lysozyme if you don't want to do MLF on your wine, which I don't. I decided early on to skip the lysozyme, with the thought that:
1. I'm certainly not going to innoculate the Gris with MLB, and
2. Any naturally occurring MLB in the must would be held at bay when I add SO2 in the 75 ppm range
I'm starting to second guess that decision. Any thoughts????