Hi,
I made 54L demijohn of Zinfandel from Lodi grapes and I'm unable to secure ML culture as all nearby retailers have run out.
I currently have 54L of Merlot & 54L Cab Sauv actively undergoing ML. Is there a way to borrow some ML bacteria from one of the other wines? I.E. could I swap a few liters from one to the other? If so, what's an appropriate amount?
The Zin has been racked off the gross lees for about a month & I have not added any sulfites since the crush.
Regards,
Jumbalaya
Two words, Malo lees. If the merlot or the Cab sauv are almost through, then once they are through, rack them into another vessel and add SO2 to the wine in that vessel (that you racked into). The lees left behind are full of malo bacteria. You can add these to your Zinfandel. I have found that lees work better than the bought bacteria. There is a risk if you have any sort of VA type problem of spreading that, but if the wine is clean and healthy then you should not have this problem.
You can also swap a bit from one to another. About 2 percent, so a few liters should work. In big wineries they have cell counts done by a lab on their malo cultures.
I think I'll give the cab a good stir & swap a few liters. I want to get the Zin going asap.
Thanks for the advice,
Jumbalaya
DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.