ML Fermentation Q

If it's still fizzing, it isn't finished.

What's the hurry? It's under airlock in carboy, isn't it?

BTW, sulfite = good. Stabilizer = bad. There's never any need to add "stabilizer" (sorbate) to a dry wine. Many people can taste it, and it doesn't taste good to them.

Tom S

It's not fizzing at this point. The wine is quite still and I observed for about 5 mins and saw no bubbles/fizz. I think I'm going to have to hope the ML is done as due to my father's need to make sausage, he has to cool the cellar (and make room) so I'm not sure what else I can do. I guess leaving the wine as is, and letting any male resume when the cellar temps rises in the spring but I'm very worried about the wine going that long without sulphite and the risk of spoilage/bacteria, a problem we've had in the past.

Thanks, I will sulphite it only.

I have a few questions about your wine. Is it from this past Fall's grapes and are you planning to do a Bordeaux blend? You'll want to age them separately in the carboys until at least next fall to see what it it like before doing your Bordeaux blend. In the meanwhile, either get the Chromoto-- kit and test or if you like the effect of the malo to date, add the appropriate amount of Lysozyme and some sulphite to completely stop and prevent any further malo fermentation.

Measure the pH and sulfite the wine appropriately. Keep it topped up. Racking it now would be a good idea too. Top up with a similar wine if you don't have any extra of the same.

Tom S

observed

father's

Thanks for all the help. Much appreciated.

Peter