MLF question

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idiggy

Junior Winemaker
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So I made some wine from grapes .
Merlot . Cab sav and a cab franc .
I left the skins in for about 9days .
Pressed them .
Put is a carboy with space and bubbler
The fermentation is not done yet . Still active.
Slow but active.

Question
Do I rack the gross lees now or wait until end of ferment .
And or should I start mlf with the gross lees .
Thanks
 

crushday

Grape juice artisan
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Hi and welcome to WMT. You actually have a few options on when to inoculate with MLB. You can add the bacteria now or wait as both are common practice. Another common practice is co-inoculation whereas winemakers add the bacteria a couple days after pitching the yeast.

I would check out the info on this site as it will answer most of the questions you have and even give you information you aren't asking for: 5 Steps to a Succesful Malolactic Fermentation (MLF) | MoreWine

Also, here's a link to another question on this site that was asked recently and very similar to your question (situation): Timing of MLF
 
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idiggy

Junior Winemaker
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Thanks for the feed back everyone.
So racked the gross lees and did the MLF.
Sg ranged from .996 to 1.012
MLF has started lots of small bubbles .
Thanks for your help .
First time doing MLF .
How long should that take .
Thanks
 

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