BlueStimulator
Senior Member
- Joined
- Aug 16, 2015
- Messages
- 353
- Reaction score
- 215
So since I am so new and have been sitting on my first crush of red and white grapes. I did add a culture of Malolactic bacteria when the secondary was complete and have been sitting on them for 4 months. They have been stored in my shop covered and between 55 and 60 degrees. I am getting read to rack and want to check if the ML fermentation is complete. So here is my question what is the most economical way to check my 4 types of wines Cab Franc, Cab Sav, Petie Verdot and Viognier for Malolactic fermentation completeness.
You all have been such a big help in my learning process
You all have been such a big help in my learning process