I have 4 plastic fermenters each with 400 lbs of must in my garage in front of a heater. I added the ML at the end of fermentation at present my wine is at 23 degree celsius, alcoholic fermentation is finished and it is sitting in a primary with a large plastic bag on top of the wine. I would like to leave it for a week or two before I press of the wine Am I running much of a chance of spoilage, or should extended maceration be don at a lower temperature?
Extended maseration and ML question
Apr 10, 2005
4 Replies
Temperature isn't really the issue. With extended maceration you run two risks: (1) Reduction [H2S formation] in the lees (2) Microbial spoilage on the exposed surface
Stirring the bottom of the must once a day or so helps to prevent the first one. You also need to use your nose to detect incipient problems. If you smell rotten eggs, you have a problem.
Reducing the headspace over the must prevents spoilage organisms from growing. Spritz a little sulfite solution over the top of the must and smooth a plastic sheet over the surface, holding it down with pieces of wood or whatever. The idea is to keep the plastic flat against the surface of the must/wine so there is no airspace.
Tom S
Tom thank you for the information. I have been told that stirring on the gross lees can add a creamy texture to the wine so a week or so following your suggestions is what I am going to try this time.
That's not the main reason for stirring the lees. The main reason is to prevent reduction (hydrogen sulfide production) which leads to rotten egg odors and worse.
Tom S
Thank you for the information Tom.
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