cdag1392
Junior
- Joined
- Sep 18, 2012
- Messages
- 10
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Hello, New to this forum and was looking for some insight. I made a 80/20 blend of Cabernet Sauvignon and merlot. When I first started after a crushing, I allowed a two day cold soak and then added a potassium metabisulfite. Waited another 25 hrs and added yeast with the characteristics of flavor and body that I wanted.
Primary fermentation has completed and we transferred free run and press into new French oak barrel. It has been in barrel for two weeks now. I do have some light fizzing. Is that due to a wild mlf? Or is the primary fermentation not complete?
Should I innoculate my own mlf? Is it too late?
I planned on racking next week for the first time. But wanted to make sure mlf is complete first or can I do it after first rack?
Also, my concern is not putting potassium sulfate into wine after racking. In the next 3-4 weeks it will start getting colder where I live and wanted to protect wine during the cold season.
Kind of stumped as I never wanted a mlf, b/c I always made a Zinfandel. Looking for a more acidic, full body less sweet red wine.
Primary fermentation has completed and we transferred free run and press into new French oak barrel. It has been in barrel for two weeks now. I do have some light fizzing. Is that due to a wild mlf? Or is the primary fermentation not complete?
Should I innoculate my own mlf? Is it too late?
I planned on racking next week for the first time. But wanted to make sure mlf is complete first or can I do it after first rack?
Also, my concern is not putting potassium sulfate into wine after racking. In the next 3-4 weeks it will start getting colder where I live and wanted to protect wine during the cold season.
Kind of stumped as I never wanted a mlf, b/c I always made a Zinfandel. Looking for a more acidic, full body less sweet red wine.