Helping a friend who’s making some wine the “right” way this time.
I went to his house last night and the PH on the two batches are:
Cabernet ~3.65
Barbera blend ~3.35
Wine finished alcoholic fermentation and pressed, waiting to rack tonight or tomorrow to then pitch VP41.
I told him I’d leave it as is and pitch the Malo bacteria tonight.
What you think?
Also, he could only get Acti-ML and will use it to hydrate the bacteria before pitching. However he couldn’t get Opti Malo Plus.
Thoughts about not using the Opti Malo Plus nutrient ?
I went to his house last night and the PH on the two batches are:
Cabernet ~3.65
Barbera blend ~3.35
Wine finished alcoholic fermentation and pressed, waiting to rack tonight or tomorrow to then pitch VP41.
I told him I’d leave it as is and pitch the Malo bacteria tonight.
What you think?
Also, he could only get Acti-ML and will use it to hydrate the bacteria before pitching. However he couldn’t get Opti Malo Plus.
Thoughts about not using the Opti Malo Plus nutrient ?