MLF finished in 16 days

[Bubba1]

I crushed on 5/4 pitched rc212 on 5/5 two days later when fermentation was starting to kick in i added vp-41 then pressed on 5/10 racked 3 days later and stopped seeing little bubbles thinking mlf might have stalled i stirred it a few days still nothing i did a chromatography test and came up with this....seems fast to me considering my basement never got over 65 degrees

 

[cmason1957]

I would not call that done, there is still some evidence of malic acid in the sheet you posted. If it were me, I would leave it alone for another 2 weeks, maybe a month, run another test and then decide. But then that is always my inclination with MLF.

 

[Bubba1]

will do I'll let it sit for a few more weeks I just don't see any activity at all....better safe than sorry it just seemed to go so fast.

 

[Donz]

Definitely possible to complete in that amount of time with VP-41 co-inoculation

Fast and reliable Malolactic Fermentation (MLF)
MLF can be completed in between 3 days to 2 weeks depending on the type of musts and the bacteria used.

 

[Johnd]

will do I'll let it sit for a few more weeks I just don't see any activity at all....better safe than sorry it just seemed to go so fast.View attachment 54736

Mine finish that fast all of the time. I always give it another 2 - 3 weeks after a clear chromo, then sulfite.

 

[baron4406]

Just co-innoculated my Carmenere with VP-41, this thread makes me happy

 

[Boatboy24]

When co-inoculating, it can go that fast. But agree with the advice to let it go a couple more weeks.

 

[jgmann67]

This is why I will always co-inoculate with an mlb like Alpha.

Not to hijack your thread but... Q? How many days total was your wine on the skins? This reads like 6 days. How’s your wine’s color and body?

I’m trying to find a slower fermenting yeast to allow more time of active fermentation on the skins. AMH got me to 8 days.... was a little disappointed.

 

[baron4406]

jgmann67 I think it depends on if you use enzymes. I did a Petit Syrah last year and I did a "hot" ferment and it was done in 4 days. I let it sit for a day with LLallzyme EX and its almost black. Its a tannin monster.