I am only 25 batches into wine making (12 kits and 12 fruit wines, a variety of DB variations) and, to date, have not introduced malolactic fermentation into my processes. As is the case with most of the reds, the 2-year old reds are just now coming around (which is which why I started with the fruit a while back).
I have a Winexpert Vintner’s Reserve White Zinfandel in primary fermentation. According to instructions, it is due to go to secondary in 2 days. Starting SG was 1.084 and current SG is 0.996, so this seems fine (though it may well be finished? Note my fruit wines always finish at 0.990).
The questions:
1. Is MLF appropriate for use with White Zinfandel? I would have thought it better for more hearty reds, but what I am reading seems like it might be good here too. Thoughts?
2. How important is pH for MLF? I purchased a pH meter recently (thought a cranberry lime batch was stuck and wondered if the cranberry-induced low pH was the problem), so I can monitor this if needed. Thoughts?
Thanks for any insights! Mark
I have a Winexpert Vintner’s Reserve White Zinfandel in primary fermentation. According to instructions, it is due to go to secondary in 2 days. Starting SG was 1.084 and current SG is 0.996, so this seems fine (though it may well be finished? Note my fruit wines always finish at 0.990).
The questions:
1. Is MLF appropriate for use with White Zinfandel? I would have thought it better for more hearty reds, but what I am reading seems like it might be good here too. Thoughts?
2. How important is pH for MLF? I purchased a pH meter recently (thought a cranberry lime batch was stuck and wondered if the cranberry-induced low pH was the problem), so I can monitor this if needed. Thoughts?
Thanks for any insights! Mark