ML culture for high alcohol wines

pp

I remember you were concerned about that. Great that you finished, and now can sleep better.

I must admit to not liking the wait, as I relax quite a bit more once I can add appropriate SO2 to the wines. I suppose awaiting MLF to compete is the winemakers version of "living on the edge". :-)

Regards

Jerry

I guess this is what I'm seeing. I mix the ingredients, pitch the yeast and put it in a carboy with an airlock until ALL bubbling is over, even the itty bitty ones. I can do a "primary" ferment for a year.... Will MLF just naturally start after regular fermentation is over???? Bob

-- Please excuse any errors in my post, as I have dain bramage.

Jerry:

Yes, I am pretty happy about this, especially since I haven't seen any small bubbles coming up, so I thought the culture didn't help.

I had some leftover stuff - 4L and 2L bottles that I didn't bother to test for finished ML. I want to use these as blenders, so I treated them with lysozyme and then bentonite, per our previous discussion. I haven't racked yet, but my observations so far are that the lysozyme addition generated a lot of fluffy sediment and the bentonite seemed to compact it. I guess he real test will come after I blend this to the other wines, which are now clear and don't throw any sediment. I'll keep you posted.

I haven't taste check against the bulk of the wine that was untreated, but from memory, I think the lysozyme did strip out a fair amount of tannin.

Pp