wineutopia
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Can you malolactic ferment juice pails? I have ordered Chianti, Sangiovese, and Cab. Sauv. - all 100% juice - no concentrate. Thanks everyone.
I agree but you can drill a hole in the cover and put an airlock in iti PERSONALLY WOULD NOT DO MLF IN A BUCKET ,NOT CONTROLLED ENOUGH,SHOULD BE DONE IN GLASS OR STAINLESS STEEL ,THIS WAY THE OXYGEN IS UNDER CONTROL AND THE WINE ISN'T EXPOSED TO ELEMENTS ,IT SHOULDN'T BE...JUST MY OPINION.
I agree but you can drill a hole in the cover and put an airlock in it
Malvina
Yes you can, but be aware. Some of those pails come in at about 70ppm of meta and that will be very difficult to start an mlf with.No no - I am transferring it to a Carboy for MLF - I know that. I just meant are you able to MLF grapes juice from pails? Starting MLF tomorrow on the Cab. Sauv. Just above 5 brix.
You are correct with a tight seal and an air lock in the cover you can perform mlf without issue. I would not keep wine in the Bucket after completion since the wine is not producing any Co2 and I would not be comfortable with the surface area of the bucket even though you had a good seal. I would prefer moving it in a carboy at that time. But I would really prefer doing mlf in the carboy in the first place anyway.I don't see why it would be an issue if you have an airtight seal as you are not letting it sit in the primary for very long so something like excessive micro oxygenation would not become an issue as it is for long term storage in a primary bucket so you wouldn't have to worry about acetic acid getting generated.
I would ask though, if one does MLF in a primary bucket, should that bucket be segregated for MLF wines (like we do in brewing when we play with things like lacto/pedio) or does the meta do enough to keep wines you do not desire MLF to occur in safe?
You are correct with a tight seal and an air lock in the cover you can perform mlf without issue. I would not keep wine in the Bucket after completion since the wine is not producing any Co2 and I would not be comfortable with the surface area of the bucket even though you had a good seal. I would prefer moving it in a carboy at that time. But I would really prefer doing mlf in the carboy in the first place anyway.
As to your question, If you are doing MLf in your winery everything around you and your equipment ends up with ML Bacteria over time. So there is always the risk of infection for non ML wines. Furthermore the wine itself can have natural Native ML bacteria in it. So a mere separation is not insurance you will not get the infection. While Meta will stun and in most cases stop the bacteria for almost total protection Lysozyme should be employed. For further protection an absolute filtration at .22 microns will insure no spontaneous MLF.
Malvina
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