Is it better to press of after alcoholic fermentation and then add the ML and let it sit in 23 liter carboids in a warm room till the Ml is complete or is it better to add the ML into the primary fermentor at the end of alcoholic fermentation, cover the wine and wait till the ML is complete? Also should the wine be stirred while going through ML or can this introduce to much oxygen possibly causing spoilage.
ML Queston
Oct 14, 2005
4 Replies
Pick door #1.
Stirring is not necessary unless you are conducting ML on the lees.
Tom S
Depends on whether they are fine or gross lees. If the wine has only fine lees you may not need to stir at all. If the lees include lots of fruit pulp you would need to stir every couple of days or so and keep vigilant for an H2S problem.
Tom S
Thank you Tom for the information, it would be on the gross lees in a
45 gall>Join the Discussion
Have something to add? Share your thoughts — no account required.
Didn't find your answer?
Ask the community — no account required