shoebiedoo
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I have 2 batches this question pertains to. A Kamil Chardonnay (French sterile juice) and 3 buckets of Chilean Malbec (Juice). Each batch is in 3 carboys and are maker C1,2 &3 for the Chardonnay and M1, 2 & 3 for the Malbec.
the Chardonnay has already had 1 attempt and an MLF (using White Labs) at 75 degrees. This was done quite some time ago but I just now have purchased a chorography kit. As you can see, this was unsuccessful. this has been cleared and aged but I'm not sure if I should bottle it OR ad sorbate. I have some Enoferm I picked up from Morewinemaking.com and am thinking trying another crack at MLF. unless this would be a mistake for some reason.
The Malbec, as you can see, had one carboy already go through spontaneous MLF but the other 2 did not. These 3 carboys will go into a 15 gal barrel for aging but not until August at the earliest. will I still have chance of all of it completing MLF or should I inoculate these as well. I ask because the Enoferm is enough for 65 gallons so I have plenty to go around.
I also have bucket of Pinot Gris that just fermented to dry. based on another thread here, im getting worried that these are on the same shelf, should I be worried or will adding sulfite be enough?!
Thanks in advance
Shoe
the Chardonnay has already had 1 attempt and an MLF (using White Labs) at 75 degrees. This was done quite some time ago but I just now have purchased a chorography kit. As you can see, this was unsuccessful. this has been cleared and aged but I'm not sure if I should bottle it OR ad sorbate. I have some Enoferm I picked up from Morewinemaking.com and am thinking trying another crack at MLF. unless this would be a mistake for some reason.
The Malbec, as you can see, had one carboy already go through spontaneous MLF but the other 2 did not. These 3 carboys will go into a 15 gal barrel for aging but not until August at the earliest. will I still have chance of all of it completing MLF or should I inoculate these as well. I ask because the Enoferm is enough for 65 gallons so I have plenty to go around.
I also have bucket of Pinot Gris that just fermented to dry. based on another thread here, im getting worried that these are on the same shelf, should I be worried or will adding sulfite be enough?!
Thanks in advance
Shoe
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