MLF on 2nd run batch?

[geek]

Thought about posting as a new thread.

After pressing,. I saved the skins and put them into a fermenter with water/sugar and all that to get SG ~1.075 for a 2nd run.

I will be pressing this 2nd run tonight because SG is around 1.000.

Do you normally or has anyone performed MLF on 2nd runs?

Any pros/cons?

 

[ibglowin]

As there is no "real" grape juice per say there is no malic acid and thus no reason really to do MLF on what tiny amount may have been left over in the skins etc.

 

[ibglowin]

Did you add any tartaric acid to this?

 

[geek]

No, because I checked the acidity and it was around 0.7, I have another thread around this....

http://www.winemakingtalk.com/forum/f60/question-about-2nd-run-47127/



Sent from my iPhone using Wine Making

 

[PCharles]

I'm not adding any MLF o my similar batch. I did add toasted oak.

I don't see a negative to it, but marginal benifit for the cost. Aging it will be your biggest payoff.

 

[geek]

Thanks, I will leave alone under airlock to settle and then add oak spirals.

 

[Treeman]

No, because I checked the acidity and it was around 0.7, I have another thread around this....

http://www.winemakingtalk.com/forum/f60/question-about-2nd-run-47127/



Sent from my iPhone using Wine Making

If this acid number is correct, then the acid came from the pressed pomace and it will contain Malic. Check the pH and taste it after you rack off the gross lees. If its tart, then I would do MLF.


Cheers!

 

[geek]

If this acid number is correct, then the acid came from the pressed pomace and it will contain Malic. Check the pH and taste it after you rack off the gross lees. If its tart, then I would do MLF.


Cheers!

Good point, I did taste the wine and yes felt it was tart.
I already added about 1/4 tsp of k-meta, should've pitched MLB

I assume I could do MLF in 3 months maybe when the k-meta dissipates?