I make mostly red wine, usually a cabernet blend from frozen must. After pressing I rack at 24hrs, again after another 48hrs, then I add the ML culture and maintain near 70F. I've been using CH16 without any nutrients and have not had any issues. I follow the progress with chromatography and then rack and add sulfite once the malic is gone.
I started a MLF 10 days ago on my fresh Cab grapes & on a Cab juice bucket. Used ch16, & some nutreints. All # were in range. I have no way other than visibly to determine when it's done. So at say 5 weeks can I just sulfite & make it done. Any harm? This is my first MLF. Roy
#1. At the start of fermentation ?
#2. Midway through fermentation ?
#3. After pressing ?
#4. After the first rack ?
#5. Do you vary with red or white?
#6. What's your favorite MLB ?
Thanks. bk
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