There have been a few postings about inducing MLF in apple wine. A "partial" MLF was recommended so as not to obliterate the apple character completely. I would like to try this as an experiment. How would you do a partial MLF? I have the MLF culture, do I just take some of the wine out from the bulk and do MLF on that? What percentage of the wine should I use? Thanks for any tips
Partial MLF
Sep 18, 2003
4 Replies
Actually, it's so as not to eat up all the acid (which is predominantly malic in apples).
See
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and scroll down to "MLF schedules".
Ben
Sterile filtration really isn't that hard to do, but the cartridges are _very_ expen$ive. Use a 10 inch 0.45µ _absolute_ cartridge in an Ametek (or equivalent) housing, in series with the output from the Buon Vino. When you're finished, backflush with water *gently* through the cartridge and store it in vodka until the next time you need it. If you're careful, you can get a lot of wine through one of these before all the pores become clogged.
Tom S
Oh, I agree. But even you are saying that this is *because* of the loss in malic acid. You state the consequence, I state the cause.
Ben
Thanks for the tips guys, I am in the UK. Does anyone know if lysozyme is available over here? For the small amount of wine I make a sterile filter system is not worth the expense.
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