ML on concord

I'm curious, which type of oak did you use and how did you add it? I'm about to attempt my own concord wine... have not done ML so I cannot help you there... Have enjoyed reading of your wine making exploits ;)

Steve

I used toasted French oak cubes that I purchased from Grape & Granery. These were added to the primary fermentation and I left them in the carboy for about two weeks after the fermentation ended.

Thanks for the link and information. It is very interesting. I am, however, not going for a "fresh and fruity" sweet style of concord. I did not ameliorate the juice as I really like the big forward flavor. However, I am making a dry red table wine with oak. So, I may just try an ML on it. As a minimum, I will cold stabilize.

This from Winemaker Magazine on Concord grape wines.

Amelioration (the addition of water to the must) is the preferred method of reducing acidity. A general rule of thumb for ameliorating Concord: 1 part water to 4 parts juice. (Example: 1 gallon (3.8 L) of water is added to 4 gallons (15.2 L) Concord juice. Remember to add 2 pounds (908 grams) to 2.25 pounds (1021 grams) of sugar to the water added to produce approximately

.Other Acid Reducing Methods - Calcium carbonate or potassium bicarbonate can be used if further acid reduction is needed.

.Malolactic fermentation usually is not considered as a method of reducing acid since a fresh and fruity style wine is preferred.

.Oak additions are rare. If the wine is stored in an oak barrel, it is usually an older barrel with neutral flavor contribution.

Split the batch and try MLF on one and cold stabilzation on the other. You could also take some and bottle it NOW and see how time smooths the acidity. I feel there is no right and wrong way to make a wine. Experiment and see what you like. Most wines are made in a style appealing to the masses but thats the best part about being in control, you can do whatever you want. There are no rules.

Bob