gbartolini
Junior
- Joined
- Jul 5, 2016
- Messages
- 6
- Reaction score
- 0
Hello,
I am wondering why my malolactic fermentation started out strong, but I racked a week after I pressed to get it off the gross lees and then the malo became sluggish. Its been about 3 months and there is still very slow activity in my wine as I can see my airlock. I can also see very very tiny bubbles around the rim of the wine. I want to SO2 my wine and bulk age, but I don't want to do it until activity has fully stopped.
I dont have the pH and TA in front of me, but they were within the normal range for a red wine. Also, wine is stored at about 72 degrees ambient temp. What is taking so long??
Thanks
I am wondering why my malolactic fermentation started out strong, but I racked a week after I pressed to get it off the gross lees and then the malo became sluggish. Its been about 3 months and there is still very slow activity in my wine as I can see my airlock. I can also see very very tiny bubbles around the rim of the wine. I want to SO2 my wine and bulk age, but I don't want to do it until activity has fully stopped.
I dont have the pH and TA in front of me, but they were within the normal range for a red wine. Also, wine is stored at about 72 degrees ambient temp. What is taking so long??
Thanks