pcorbell91
Junior
- Joined
- Feb 2, 2021
- Messages
- 6
- Reaction score
- 2
Hello,
Apologies if I haven't followed posting guidelines, as I am new here. This past fall I made a cabarnet sauvignon, it's been through primary fermentation and is on it's way through secondary now. The wine tastes quite tart in my opinion and I wanted to try malolactic fermentation, but I couldn't find any information on if it's too late to start. I understand that the later you start, the later you'll finish, but is the wine two nutrient-low for malolactic fermentation to succeed at this point? I was considering the lalvin VP41, as I have read on here that it is quite effective.
Cabarnet sauvignon (Presents a slight H2S smell, but it is slowly disappearing with subsequent rackings)
pH = 3.6
%ABV = 12.5
TA = ? (Unknown, but I plan to check this week)
Thanks,
Phil
Apologies if I haven't followed posting guidelines, as I am new here. This past fall I made a cabarnet sauvignon, it's been through primary fermentation and is on it's way through secondary now. The wine tastes quite tart in my opinion and I wanted to try malolactic fermentation, but I couldn't find any information on if it's too late to start. I understand that the later you start, the later you'll finish, but is the wine two nutrient-low for malolactic fermentation to succeed at this point? I was considering the lalvin VP41, as I have read on here that it is quite effective.
Cabarnet sauvignon (Presents a slight H2S smell, but it is slowly disappearing with subsequent rackings)
pH = 3.6
%ABV = 12.5
TA = ? (Unknown, but I plan to check this week)
Thanks,
Phil