MLF during or after fermentation for Zin, Cab, Merlot?

This is the first year I am planning on malolactic fermentation for my reds if acidity is right. Two questions:

  1. Given that Zin tends to get high in alcohol, I am considering adding MLF during primary fermentation. This make sense?

  1. Tempeture wise, I have two choices - a wine room at 56 deg or in the house which probably averages mid 70s. Looks like the house is the better temp for this but would like to get it into the wine room as soon as possible. Any experience if adding MLF bacteria during or after primary fermentation hastens MLF?

thx for any insight, dan

Reply to
Daniel Tortoricci
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Reply to
Daniel Tortoricci

Definitely.

I don't believe inoculating MLB during fermentation necessarily hastens MLF. Mid-70's in the house is certainly preferable. One thing to keep in mind if you are inoculating during fermentation is yeast-MLB compatability (e.g. bayanus yeast strains tend to compete for nutrients and this can be an issue).

HTH, Ben

Reply to
Ben Rotter

Absolutely no sulfite or minimal, something minimal like 10?

I use none if the fruit looks clean (no rot).

Tom S

Reply to
Tom S

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