bein_bein
Senior Member
- Joined
- Jan 4, 2008
- Messages
- 224
- Reaction score
- 149
I have noticed in recipes here, that at the end of fermentation a lot of them say to add kmeta AND sorbate. In talking with my local supplier, I was told that is overkill, and you only need to use one or the other. what is the consensus??
On a different/related note....I think my concord/grape blend wine has undergone self-induced MLF since bottling a year ago. I have reopened all the bottles and they have been back in the carboy for a month, but I am still getting little tiny bubbles. SG is at .998 I degassed it vigorously with a vacuum racking x 2, but still see some bubbles...so my questions are..:
1. How can I tell for sure if this is MLF
2. Is there a way to stop MLF once it is started?
3. How long can MLF take, and how do I know when it's done??
Thanks guys!
BB
On a different/related note....I think my concord/grape blend wine has undergone self-induced MLF since bottling a year ago. I have reopened all the bottles and they have been back in the carboy for a month, but I am still getting little tiny bubbles. SG is at .998 I degassed it vigorously with a vacuum racking x 2, but still see some bubbles...so my questions are..:
1. How can I tell for sure if this is MLF
2. Is there a way to stop MLF once it is started?
3. How long can MLF take, and how do I know when it's done??
Thanks guys!
BB