Ladies and gents, everyone has been very helpful to me ever since I started posting here. I've greatly appreciated all the advice I've received and hope that I can one day bring something to the table. I come to you wise winemakers and ask your advice once again. This time with the fickle topic of malo-lactic bacteria.
I inoculated with MLB around 11-23-10. For about 3 to 4 weeks after inoculation, I had a space heater on in the same room as the carboys. The temps on the stick on thermometers on the carboys was reading 70/72F. After a month I turned the space heater off. I performed a malo-lactic chromatography test kit 3 days ago and the results showed that we still have malactic acid present. I was really hoping that the wine could have finished MLF by now and I could take advantage of the cold weather and un-insulated garage to cold stabilize. More importantly, now that I know that the MLF is not done, I am worried about avoiding involuntary MLF later on.
What are everyone's thoughts on this? Should I add some MLB food/energizer? Maybe raise the temp and swirl the carboys to kick the bacteria out of the sediment? Or simply wait it out?
Thanks guys/gals. As always, your advice will be greatly appreciated.
I inoculated with MLB around 11-23-10. For about 3 to 4 weeks after inoculation, I had a space heater on in the same room as the carboys. The temps on the stick on thermometers on the carboys was reading 70/72F. After a month I turned the space heater off. I performed a malo-lactic chromatography test kit 3 days ago and the results showed that we still have malactic acid present. I was really hoping that the wine could have finished MLF by now and I could take advantage of the cold weather and un-insulated garage to cold stabilize. More importantly, now that I know that the MLF is not done, I am worried about avoiding involuntary MLF later on.
What are everyone's thoughts on this? Should I add some MLB food/energizer? Maybe raise the temp and swirl the carboys to kick the bacteria out of the sediment? Or simply wait it out?
Thanks guys/gals. As always, your advice will be greatly appreciated.