Loner
Junior Member
- Joined
- Sep 26, 2012
- Messages
- 237
- Reaction score
- 41
A friend gifted me with a basket of fresh green apples in April. After crushing and pressing I had 1 gallon of juice. I added 1/2 gallon of water and sugar to 1.100 (got a little carried away). I gave it 2 tsp of yeast nutrient up front with a little pectic enz, acid blend and pitched 1118 yeast. I usually use rc212 with fruit but didn't have any on hand at the time. Eight days later I was dry .990 and in a carboy with airlock along with sorbate and sulphite. I gave it a taste test at the last xfer off sediment and decided to add 1/2 tsp of acid blend and sugar back to 1.000 This was tasting very good at this point. It was a little tart but not too much. This brings us to a few days back, the wine is clear and going to bottle. I was surprised to find all trace of tartness gone and replaced with a smooth silky tasting wine that is quite possibly the best I have ever made. I'm guessing MLF occurred without me noticing. I was under the impression the addition of sulphite when the wine fermented dry would prohibit MLF ?? There in lies the question .. how do you determine if MLF is going on ?
I have a new 8 gallon batch going that went to 0.990 a week ago. I added sorbate and sulphite to it as well. I noticed a bubble thru the airlock last week. A closer scrutiny shows tiny bubbles flowing up the neck of the carboy. I get a bubble every 1.5 minutes. Is it possible I'm going thru MLF with this as well ? The SG has not changed in two weeks so I'm positive this isn't renewed fermentation.
I have a new 8 gallon batch going that went to 0.990 a week ago. I added sorbate and sulphite to it as well. I noticed a bubble thru the airlock last week. A closer scrutiny shows tiny bubbles flowing up the neck of the carboy. I get a bubble every 1.5 minutes. Is it possible I'm going thru MLF with this as well ? The SG has not changed in two weeks so I'm positive this isn't renewed fermentation.