Hi guys,
Malolactic fermentation!
So, I have been following a wine making book by and he say's after taking of skins, press and leave for up to 4 weeks for malolactic to finish before racking off gross lees.
Happy days, then on my down time I keep seeing everywhere that I need to get it off the gross lees within 48hrs for red wine. This was after I had it on the gross lees for 2 weeks.
I got in contact with a commercial winemaker and he said to leave on gross lees for 7 days then rack it and leave for another 3-5 weeks until malolactic finishes before adding met pot.
I have racked my wine after 2.5 weeks and it tastes fine, not funky or smelly. The airlocks 'might' have moved and I can't see any small or very tiny bubbles. I haven't added met pot.
What should I do next? Give it another couple weeks before the adding met pot then leave it for a month or two? Or what would you do.
TIA
Jon
Malolactic fermentation!
So, I have been following a wine making book by and he say's after taking of skins, press and leave for up to 4 weeks for malolactic to finish before racking off gross lees.
Happy days, then on my down time I keep seeing everywhere that I need to get it off the gross lees within 48hrs for red wine. This was after I had it on the gross lees for 2 weeks.
I got in contact with a commercial winemaker and he said to leave on gross lees for 7 days then rack it and leave for another 3-5 weeks until malolactic finishes before adding met pot.
I have racked my wine after 2.5 weeks and it tastes fine, not funky or smelly. The airlocks 'might' have moved and I can't see any small or very tiny bubbles. I haven't added met pot.
What should I do next? Give it another couple weeks before the adding met pot then leave it for a month or two? Or what would you do.
TIA
Jon