DaveMcC
Escaping the prison of past and future with wine.
I have 23 gallons each of Malbec and Old Vine Zinfandel and another 10 gallons of Cab Sauv. finishing primary and ready to rack.
The Cab and Zin are doing fine, but the Malbec is my problem child. At the end of primary (.997 and stuck there for a few days), I have a slight "cooked" off flavor which I believe happened with a too high primary temp. The temperature during primary in that batch reached 95.7 F (yes, too high, I think). I am flooding the 30 gallon primaries with CO2 to blanket at this point. It has been 11 days since inoculation. Should I go ahead and rack, wait a couple days to settle and then start MLF, or is there something else I can do at this point? I'm waiting on the MLF bacteria to arrive 5 days from now.
The Cab and Zin are doing fine, but the Malbec is my problem child. At the end of primary (.997 and stuck there for a few days), I have a slight "cooked" off flavor which I believe happened with a too high primary temp. The temperature during primary in that batch reached 95.7 F (yes, too high, I think). I am flooding the 30 gallon primaries with CO2 to blanket at this point. It has been 11 days since inoculation. Should I go ahead and rack, wait a couple days to settle and then start MLF, or is there something else I can do at this point? I'm waiting on the MLF bacteria to arrive 5 days from now.