Samthedionisian
Junior
- Joined
- Apr 8, 2018
- Messages
- 19
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I use a small, cramped space as my winery. With spring in full swing, I am expecting malo to start soon. My concern is my ~200 gallons of sparkling base wine. Should I be concerned with the increased temperature from the MLF? I have an air conditioning system which I will use when it is time, but also want to encourage the malo so I periodically leave the winery doors open when it is warmer outside. So far it hasn't gotten hot enough outside to worry about it. I have nowhere else to put the sparkling base.
If instead of just waiting for malo to start on its own I inoculate, do you think I could mitigate the need of higher temps? Doesn't the process itself result in higher temps naturally? Is the time it takes to go through malo not long enough for it to be a threat to the sparkling? If I could afford to just bottle now, I would but I can't.
If instead of just waiting for malo to start on its own I inoculate, do you think I could mitigate the need of higher temps? Doesn't the process itself result in higher temps naturally? Is the time it takes to go through malo not long enough for it to be a threat to the sparkling? If I could afford to just bottle now, I would but I can't.