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Wine Making
Wine Making from Grapes
First malolactic fermentation
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<blockquote data-quote="nicklausjames" data-source="post: 501589" data-attributes="member: 30918"><p>I purchased some frozen cab sauvignon grapes from vino superiore. So far I have been happy with the quality.</p><p></p><p>Anyways, I am doing my first malolactic fermentation and I'm doing it in a 5 gallon glass carboy. I started it after pressing and racking off the gross lees.</p><p></p><p>The first 2 days it was very vigorous with lots of little bubbles. Now is day 4 or 5 and it seems to hav slowed to the point it is not recognizable to the naked eye unless I shake the carboy. I am wondering if this is normal or if something is wrong. When I shake the carboy the little bubbles appear for probably 30 seconds to 2 mins. </p><p></p><p>If there is an issue with the malo ferm stopping, what can I do to restart it.</p><p></p><p>Finally, I have read that I need to stir the remaining lees up twice per week. I am concerned about oxidation and/or contamination since my SO2 levels are so low. Is it adequate to just vigorously shake the carboy or must I remove the airlock and stir with a stirrer?</p></blockquote><p></p>
[QUOTE="nicklausjames, post: 501589, member: 30918"] I purchased some frozen cab sauvignon grapes from vino superiore. So far I have been happy with the quality. Anyways, I am doing my first malolactic fermentation and I'm doing it in a 5 gallon glass carboy. I started it after pressing and racking off the gross lees. The first 2 days it was very vigorous with lots of little bubbles. Now is day 4 or 5 and it seems to hav slowed to the point it is not recognizable to the naked eye unless I shake the carboy. I am wondering if this is normal or if something is wrong. When I shake the carboy the little bubbles appear for probably 30 seconds to 2 mins. If there is an issue with the malo ferm stopping, what can I do to restart it. Finally, I have read that I need to stir the remaining lees up twice per week. I am concerned about oxidation and/or contamination since my SO2 levels are so low. Is it adequate to just vigorously shake the carboy or must I remove the airlock and stir with a stirrer? [/QUOTE]
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Wine Making
Wine Making from Grapes
First malolactic fermentation
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