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MLF and Racking

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tradowsk

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I have a batch of pinot noir (from grapes). I pitched yeast on 9/30and co-inoculated with ML bacteria on 10/1.

I've since pressed off the skins/seeds, SG is below 1.000, and the wine is still sitting on the gross lees.

Question: can I rack off those lees now or will that mess with the MLF? Do the bacteria stay distributed throughout the wine or will I end up leaving too much of the colony behind in the lees if I rack now?
 

heatherd

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I have a batch of pinot noir (from grapes). I pitched yeast on 9/30and co-inoculated with ML bacteria on 10/1.

I've since pressed off the skins/seeds, SG is below 1.000, and the wine is still sitting on the gross lees.

Question: can I rack off those lees now or will that mess with the MLF? Do the bacteria stay distributed throughout the wine or will I end up leaving too much of the colony behind in the lees if I rack now?
It'll be fine to rack, just remember not to add kmeta.
 

JohnT

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Agree, but you COULD add k-meta provided that the SO2 level does not exceed the tolerance of the bacteria but personally, i would not add k-meta.
 

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