Just put my Sangiovese and Syrah through MALO soon after completion of alcoholic fermentation.
At crush I added 35ppm of SO2. Fermentation completed in about 7 days. MLF has now been active for 10 days and appears to be active. I have topped up all demijohns and containers right up to 1/2 inch under the bung closure.
My understanding is that if I add any further SO2 I may halt the MLF and it may not continue to finality. Howver, on the other hand, I am concerned that my wine is not sufficently protected.
Is it safe to assume that I'm OK whilst MLF is active and continuing and was it prudent to clear the head space by topping right up ?.
I also needed to rack from a smaller container to top up some larger carboy's that had more head space. Will this process disrupt the MALO in that container and should I have taken over the lot inclusive of fine lees that had settled which may have some MALO in it.
Any guidance at this critical phase would be helpful.
At crush I added 35ppm of SO2. Fermentation completed in about 7 days. MLF has now been active for 10 days and appears to be active. I have topped up all demijohns and containers right up to 1/2 inch under the bung closure.
My understanding is that if I add any further SO2 I may halt the MLF and it may not continue to finality. Howver, on the other hand, I am concerned that my wine is not sufficently protected.
Is it safe to assume that I'm OK whilst MLF is active and continuing and was it prudent to clear the head space by topping right up ?.
I also needed to rack from a smaller container to top up some larger carboy's that had more head space. Will this process disrupt the MALO in that container and should I have taken over the lot inclusive of fine lees that had settled which may have some MALO in it.
Any guidance at this critical phase would be helpful.