doughowe
Junior
- Joined
- Jan 26, 2011
- Messages
- 26
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My wine (pinot noir) was started from 10 gallons of Brehm frozen must. Primary fermentation went normally and the wine is now dry. I started MLF 10 days ago and it appears to be proceeding as there are fine bubbles perking in the wine. I've been stirring the lees every 3-4 days. The TA and pH of the wine before MLF were TA=0.68% and pH=3.28.
Yesterday I checked the TA and pH again and found TA=0.59% pH=3.41. I did a chromatography test and found that the malolactic conversion is only maybe 25% done.
Given the 0.1% drop in TA and the rise in pH and the fact that the malolactic conversion appears to have a fair bit more to go, should I be worried about ending at too low of a TA, too high of a pH?
Should I consider stopping my MLF prematurely at some point?
Yesterday I checked the TA and pH again and found TA=0.59% pH=3.41. I did a chromatography test and found that the malolactic conversion is only maybe 25% done.
Given the 0.1% drop in TA and the rise in pH and the fact that the malolactic conversion appears to have a fair bit more to go, should I be worried about ending at too low of a TA, too high of a pH?
Should I consider stopping my MLF prematurely at some point?