I have a batch of Pinto Noir that it looks like has completed MLF. I innoculated Nov 6 and I can't see any more tiny bubbles coming up the side. Although there are still bubles in the neck along the glass with a thin film of something.
I wonder if I should rack before putting out to cold stabilize or can I save the racking for after the cold stabilization? What do I do with the film on the top wine in the neck? thanks Joe
I don't do MLF as a matter of course but the only way I know to check for completion is with paper chromatography or do what you are doing, see when the tiny bubbles stop. You check to see if all the malic is consumed.
I can't think of a good film, so what I would do is overflow the carboy to float it out. I use a wine thief with my finger over the vent and a couple paper towels wrapped around the neck of the carboy to catch the overflow. I would wipe out the neck and maybe add 20 PPM sulfite if a film formed on any of mine . The sulfite will probably stop the mlf if not complete though; maybe others who do mlf have a better plan to deal with that.
Joe
Has anybody tried gently putting a couple of drops of potassium metabisulfite (k-meta) solution on the surface of the MLF-ing wine? This could inhibit the candida yeast film. What I don't know is how long it would take to diffuse into the wine enough to inhibit MLF. The amount I'm thinking is 10 drops of 1% k-meta solution. If my calculations are correct, that would be 0.16ppm bulk SO2 concentration in a 5 gallon carboy, once fully diffused into the wine.
Gene
Chromatography is the only way to see if it's done. Theoretically you could just sterile filter it and plead ignorance too...
Depending on where you live you could send a sample out to a lab or, if you're so inclined.
When I get around to testing my batches (loads) I'll let you know if I have any free paper available ;)
Jas> I have a batch of Pinto Noir that it looks like has completed MLF. I
That is about what I do after removing the film. Whatever sulfite I add gets washed along the neck to make sure I kill all of it. High concentrations actually change the color of the wine. I can't imagine it not getting into suspension very quickly though...
Joe
If the ML is going well, an addition of up to 10 ppm SO2 should not stop it I'd think.
For candida, there is an Italian product called Antiflor - it's a tablet that dissolves on top of the wine and releases some kind of gas that prevents the yeast from growing. I've got somebut didn't have to use it yet so can't comment of how well it works. Plus it might not work well if the wine is repeatedly exposed to air - it would be an option after the ML is done though.
Pp
removing the film. Whatever sulfite I
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