MLF In Strawberry - Fortification Question

Winemaking Talk - Winemaking Forum

Help Support Winemaking Talk - Winemaking Forum:

cenk57

Member
Joined
Jan 28, 2021
Messages
66
Reaction score
69
Location
Near Richmond VA
I had a strawberry batch go through an unplanned spontaneous MLF. I am trying to turn this unfortunate event into something positive. Fruit wines improve with a little sweetness and sorbate can't be used to stabilize a wine that has been through Malolatic fermentation (or so I've heard). So, I plan to fortify it to stabilize and make a "port" style strawberry wine. I have never attempted this. I know brandy is traditional. What type of brandy should be used? Any suggestions on other types of spirt to use for fortification? Thanks!
 

Ohio Bob

Senior Member
Joined
Jan 29, 2022
Messages
314
Reaction score
429
Location
Cleveland, Ohio area
You shouldn’t sorbate an active MLF fermentation. If MLF is complete you can do it.

If you decide to fortify recognize that brandy is flavored and that probably quite an amount will be needed. If you like the flavor as it is, recommend you use neutral spirits like Everclear.
 

heatherd

Supporting Members
Supporting Member
Joined
Jan 8, 2014
Messages
2,328
Reaction score
1,888
Location
Maryland
I had a strawberry batch go through an unplanned spontaneous MLF. I am trying to turn this unfortunate event into something positive. Fruit wines improve with a little sweetness and sorbate can't be used to stabilize a wine that has been through Malolatic fermentation (or so I've heard). So, I plan to fortify it to stabilize and make a "port" style strawberry wine. I have never attempted this. I know brandy is traditional. What type of brandy should be used? Any suggestions on other types of spirt to use for fortification? Thanks!
I have used brandy in my coffee and other ports. Another option, since strawberry port may be a bit delicate in flavor is Grappa Stravecchia which is a clear liquor made in Italy of grapes and won't impact the flavor as much. Everclear is another option. Go slow on your additions to be sure your port isn't super-charged.
 

VinesnBines

Senior Member
Joined
Feb 5, 2020
Messages
1,062
Reaction score
1,242
I’m with Rice_Guy; what makes you think it went through MLF? Could it be that the warmer temperatures caused some wine to push into the airlock or caused some renewed fermentation?
 

cenk57

Member
Joined
Jan 28, 2021
Messages
66
Reaction score
69
Location
Near Richmond VA
I’m with Rice_Guy; what makes you think it went through MLF? Could it be that the warmer temperatures caused some wine to push into the airlock or caused some renewed fermentation?
@Rice_Guy
It is definitely an assumption on my part. I did not run chromatography tests. It is in a temperature controlled environment at 68 degrees. It had fermented to .994 and racked into bulk aging. I racked one time during aging (about 7 months). When I went to bottle, it had these tiny bubbles rising. Not vigorous at all, no where close to pushing into the airlock. It looked just like my grape wines that go through MLF. Although, I have questioned this as I did add 50 ppm k-meta when I racked into bulk aging and then again when I racked during bulk aging and clearing. I don't know. Now you really have me second guessing, lol.
 
Joined
Aug 5, 2011
Messages
5,306
Reaction score
7,481
Location
O'Fallon, MO - Just NorthWest of St. Louis, MO
It is certainly possible that it could be an MLF, since you have introduced Malic Bacteria into your wine making area. Many of us have, it isn't a bad thing. Strawberries are mostly citric, but there is malic acid present, also. If you have used one of the more tolerant to SO2 MLB strains 50 might not be enough to keep it at bay. You may want to consider adding Lysozome to inhibit the MLB further. You will certainly want to make certain via testing that the MLB conversion is either complete or totally stopped if you want to try to backsweeten this wine and add potassium sorbate.
 

VinesnBines

Senior Member
Joined
Feb 5, 2020
Messages
1,062
Reaction score
1,242
How many gallons do you have? If you have enough, after your chromo test, make a test run with a sacrificial gallon by sorbating and back sweetening. I’m not sure how long it would take to develop the bubble gum flavor but I would expect not too long.
 

Rice_Guy

Supporting Members
Supporting Member
Joined
Jan 29, 2014
Messages
2,824
Reaction score
3,649
Location
Food Industry - - Retired
this is why wine making is an art, you never really know, it should have been knocked down but the winery/ hardware is contaminated but there isn’t a lot of malic in the system but it looks normal
. Although, I have questioned this as I did add 50 ppm k-meta when I racked into bulk aging and then again when I racked during bulk agin . . . Now you really have me second guessing,
My vote is 50ppm did the normal kill and we have other
 
Top