The zinfandel grapes I bought from CA this year came in at 29.5 brix. I used ICV-D254 yeast with Go-Ferm and Ferm K. Fermentation stopped at just below 5 brix. I pressed off the skins after 20 days.
I want to put this through MLF. Not sure if I should get the wine through MLF before fixing the stuck AF or before. I plan to use lysozyme with the AF restart which can inhibit MLF.
Has anyone here had to deal with this? Any suggestions?
I want to put this through MLF. Not sure if I should get the wine through MLF before fixing the stuck AF or before. I plan to use lysozyme with the AF restart which can inhibit MLF.
Has anyone here had to deal with this? Any suggestions?