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Observations on three different MLB's

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pgentile

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Problem all grape Chilean Malbec from last spring- Wyeast liquid malo never started, added White Labs-WLP675 a month after, MLF partially completed last checked. No visible activity.

Zin/Cab/PS all grape blend- White Labs-WLP675 added 48 hours after crush, 10-14 day lag, MLF visible and still going 35 days out.

Sangiovese/Syrah juice bucket blend- White Labs-WLP675 added after racked to secondary .998, 10-14 day lag, MLF visible and still going 28 days out.

Tempranillo/Black Malvasia juice bucket blend - White Labs-WLP675 added after racked to secondary .996, 10-14 day lag, MLF visible and still going 21 days out.

Sangiovese/Barbara juice bucket blend - VP41 - added after racked to secondary .996, 2 day lag, MLF visible and still going 14 days out.

All received ACTI-ML and Opti Malo Plus
 

Johnd

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Problem all grape Chilean Malbec from last spring- Wyeast liquid malo never started, added White Labs-WLP675 a month after, MLF partially completed last checked. No visible activity.

Zin/Cab/PS all grape blend- White Labs-WLP675 added 48 hours after crush, 10-14 day lag, MLF visible and still going 35 days out.

Sangiovese/Syrah juice bucket blend- White Labs-WLP675 added after racked to secondary .998, 10-14 day lag, MLF visible and still going 28 days out.

Tempranillo/Black Malvasia juice bucket blend - White Labs-WLP675 added after racked to secondary .996, 10-14 day lag, MLF visible and still going 21 days out.

Sangiovese/Barbara juice bucket blend - VP41 - added after racked to secondary .996, 2 day lag, MLF visible and still going 14 days out.

All received ACTI-ML and Opti Malo Plus
It would also be appropriate to note the temps (if different), pH of each wine / must, as well as any SO2 additions made to the grapes for shipping and / or sulfite added at crush, if any..........
 

pgentile

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It would also be appropriate to note the temps (if different), pH of each wine / must, as well as any SO2 additions made to the grapes for shipping and / or sulfite added at crush, if any..........
When I get home this evening I will add the information I can from my notes.
 

pgentile

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I added one more batch and further details:

118lbs South African Cab Sauv co-inoculated with Wyeast liquid malo. RC 212 Brix 26 TA 6.5 pH 3.66. MLF visible 10 days after press. Chroma test showed complete at less than 60 days. Must temp was 68 when MLB added, k-meta and enzyme were added after crush

118lbs Chilean Malbec co-inoculated with Wyeast liquid malo never started. RC212 Brix 25 TA 6 pH 3.15, In panic I hit with k-meta after racking from secondary and noticing odor. After consulting here, took two reduless applications to eliminate odor and k-bicarb added pH 3.60 then added White Labs-WLP675. Must temp was 68 when MLB added, k-meta and enzyme were added after crush.

288lbs Zin/Cab/PS all grape field blend- White Labs-WLP675 added 48 hours after crush, 10-14 day lag, MLF visible and still going 35 days out. RC212 Brix 24/21/24 TA 6 3.57/3.7/3.54 PS had SO2 pads in lugs. Must temp was 72 when MLB added, k-meta and enzyme were added after crush.

2-Sangiovese/1-Syrah juice bucket blend- White Labs-WLP675 added after racked to secondary .998, 10-14 day lag, MLF visible and still going 28 days out. No k-meta yet. RC212 1.090 pH 3.7. Juice temp was 72 when MLB added

2-Tempranillo/1-Black Malvasia juice bucket blend - White Labs-WLP675 added after racked to secondary .996, 10-14 day lag, MLF visible and still going 21 days out. k-meta before yeast. RC212 1.082 pH 3.7. Juice temp was 72 when MLB added. 2 of 3 buckets lightly fizzing upon pickup.

2-Sangiovese/1-Barbara juice bucket blend - VP41 - added after racked to secondary .996, 2 day lag, MLF visible and still going 14 days out. No k-meta yet. k-meta before yeast. RC212 1.072 pH 3.7. Juice temp was 70 when MLB added. 3 buckets were fizzing upon pickup late in season.

I won't know for sure until final chromatography tests are taken, but it appears all 3 MLB's will complete, but the Wyeast had issues with the Malbec's pH 3.15 or the yeast did and affected the MLB?

Prior to this year it was vp41 in all batches.
 

Johnd

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I added one more batch and further details:

118lbs South African Cab Sauv co-inoculated with Wyeast liquid malo. RC 212 Brix 26 TA 6.5 pH 3.66. MLF visible 10 days after press. Chroma test showed complete at less than 60 days. Must temp was 68 when MLB added, k-meta and enzyme were added after crush

118lbs Chilean Malbec co-inoculated with Wyeast liquid malo never started. RC212 Brix 25 TA 6 pH 3.15, In panic I hit with k-meta after racking from secondary and noticing odor. After consulting here, took two reduless applications to eliminate odor and k-bicarb added pH 3.60 then added White Labs-WLP675. Must temp was 68 when MLB added, k-meta and enzyme were added after crush.

288lbs Zin/Cab/PS all grape field blend- White Labs-WLP675 added 48 hours after crush, 10-14 day lag, MLF visible and still going 35 days out. RC212 Brix 24/21/24 TA 6 3.57/3.7/3.54 PS had SO2 pads in lugs. Must temp was 72 when MLB added, k-meta and enzyme were added after crush.

2-Sangiovese/1-Syrah juice bucket blend- White Labs-WLP675 added after racked to secondary .998, 10-14 day lag, MLF visible and still going 28 days out. No k-meta yet. RC212 1.090 pH 3.7. Juice temp was 72 when MLB added

2-Tempranillo/1-Black Malvasia juice bucket blend - White Labs-WLP675 added after racked to secondary .996, 10-14 day lag, MLF visible and still going 21 days out. k-meta before yeast. RC212 1.082 pH 3.7. Juice temp was 72 when MLB added. 2 of 3 buckets lightly fizzing upon pickup.

2-Sangiovese/1-Barbara juice bucket blend - VP41 - added after racked to secondary .996, 2 day lag, MLF visible and still going 14 days out. No k-meta yet. k-meta before yeast. RC212 1.072 pH 3.7. Juice temp was 70 when MLB added. 3 buckets were fizzing upon pickup late in season.

I won't know for sure until final chromatography tests are taken, but it appears all 3 MLB's will complete, but the Wyeast had issues with the Malbec's pH 3.15 or the yeast did and affected the MLB?

Prior to this year it was vp41 in all batches.
All the pH’s look good, except that 3.15. That’s pretty dang low for mlb to handle. I’ve had MLF difficulties with Chileans, which are shipped with SO2 pads and sulfited at crush. Plus, you hit it with more SO2, and achieved higher ABV, no real surprises there. My Chileans are 18 months old now, no MLF, and pretty tasty, don’t fret.

The others sound like they’re moving, keep em stirred and temps 70 -75 and you should cross the finish line. Glad to see you’re having success with the Wyeast products.
 

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