Paul Gordon
Junior
- Joined
- May 24, 2018
- Messages
- 6
- Reaction score
- 1
Howdy folks.
I created a wine from an old grape vine in my garden around two months ago, this was my first attempt at making wine and was a very fun time, I did not perform a malolactic fermentation post the primary fermentation.
The wine is very tart, it has a strong alcohol flavour behind an extremely acidic taste, so am I right in assuming that this isn't the result of some acetobacteria turning the ethanol into acetic acid? Could the tart flavour be a consequence of a lack of malolactic fermentation?
Would it be possible to induce a very late stage malolactic fermentation? Could the impurities be removed in another fashion (maybe freezing out the impurities)?
How would one go about isolating the correct bacteria to inoculate the wine? Would any lactobacillus be a viable choice?
Thank you for any help provided, I understand that this, being my first ever wine batch (30 litres!), is most likely to fail but I am interested in trying to remedy the problems and do it right next time.
p.s. How do small home brewers induce malolactic fermentation in their batches???
I created a wine from an old grape vine in my garden around two months ago, this was my first attempt at making wine and was a very fun time, I did not perform a malolactic fermentation post the primary fermentation.
The wine is very tart, it has a strong alcohol flavour behind an extremely acidic taste, so am I right in assuming that this isn't the result of some acetobacteria turning the ethanol into acetic acid? Could the tart flavour be a consequence of a lack of malolactic fermentation?
Would it be possible to induce a very late stage malolactic fermentation? Could the impurities be removed in another fashion (maybe freezing out the impurities)?
How would one go about isolating the correct bacteria to inoculate the wine? Would any lactobacillus be a viable choice?
Thank you for any help provided, I understand that this, being my first ever wine batch (30 litres!), is most likely to fail but I am interested in trying to remedy the problems and do it right next time.
p.s. How do small home brewers induce malolactic fermentation in their batches???