- Sep 16, 2018
- Reaction score
Last year was the first time I tried MLF. It was with two demijohns of Cabernet Sauvignon. I also had a 23 carboy on the side that I didn't treat with MLF for comparison... I used Laffort's "SB3 Direct" and followed the instructions, stirred a couple of times and let it go until end of December - approximately three full months in a cold cellar - at which point I racked and added SO2. I didn't do a chromatography test to see if the MLF was completed. I assumed and hoped the MLF was done by then... One year later I did a comparison taste test between the MLF and the non-MLF wine. The MLF wine seemed to be very polished, soft, and had a very distinct fruitiness. I thought it was good, but was disappointed in the lack of sharpness and mouthfeel. On the other hand, the non-MLF wine was very sharp with big mouthfeel, but did not have anything significant in terms of fruitiness. So, here's my dilemma. I like the fruit, but I prefer a sharper wine with strong mouthfeel and tannin. Does MLF always remove the sharp mouthfeel? Perhaps there are other MLF bacteria out there that can get me both the fruitiness and sharpness... Perhaps this year I can experiment with another MLF bacteria in a smaller batch if there is such a thing. I read that lots of folks out here are co-inoculating and it seems to be an easier process perhaps. Would be very interested to hear what folks can suggest, thanks.