Heres the start: 14% PA 1.100 SG 25 brix Constant 70degree F temp. After 96 hours : 10 % PA 1.074 SG 17 brix Does it look like everything is on track? Nothing was added to the fresh juice except the yeast, altho I am toying with the idea of throwing in a malolactic bacteria. Anybody care to throw in a few cents?...............jb
Throw in the Malo-Lactic ASAP...it's best added at these early stages of fermentation. Afer racking into secondary and topping off, DO NOT add any sulfite...this will render the bacteria lifeless. If you're considering adding K-sorbate, don't, because it will give off bad flavors with malo-lactic. If your wine is fermented to dryness, there's no reason to sorbate anyway. I ML'd a Cab. Sauv. and a Merlot, and they came out great! Give it 2-3 mos. to do the trick. Did you sulfite 24 hrs. before pitching yeast to kill of the wilds? MLF will stil happen, but I'd stir the must VIGOROUSLY to gas some of it off. I think 30ppm + of sulfite is close to the "cut off" point for MLF. Your other numbers seem OK...Good luck!
Mark L.
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