Hey Guys,
So Ive been doing a lot of reading in preperation to do my first wine from grapes. I'll be doing a cab sav/merlot blend and am planning on doing MLF for it. I read the article on E.C. Kraus http://www.eckraus.com/wine-making-malolactic-fermentation/. The one point that I haven't seen anybody talk about it the starter the the timing of it. According to the article he says I need to start the starter 2 weeks before I need to add it. I've looked on the forum and cant find anything. Whats your guys opinon on this. Why does MLB need much longer that the regular yeast to grow. Does it have a different growth rate. Should I just do the 2 week starter?
Matt
So Ive been doing a lot of reading in preperation to do my first wine from grapes. I'll be doing a cab sav/merlot blend and am planning on doing MLF for it. I read the article on E.C. Kraus http://www.eckraus.com/wine-making-malolactic-fermentation/. The one point that I haven't seen anybody talk about it the starter the the timing of it. According to the article he says I need to start the starter 2 weeks before I need to add it. I've looked on the forum and cant find anything. Whats your guys opinon on this. Why does MLB need much longer that the regular yeast to grow. Does it have a different growth rate. Should I just do the 2 week starter?
Matt