The rewards and frustrations of home winemaking

Sluggish Syrah Malo Finally Done!

I just tested our 2011 syrah batch #1 for malic acid levels, and it’s finally done!  I’m still baffled why this one batch, out of four total, took 2 more weeks to finish MLF than the others.  The particular yeast used (ICV-D80) must have produced something that was slowing down the malolactic bacteria.  I’m curious if anyone else has ever noticed the same problem with this yeast.

Now it’s finally time to add sulfite and French oak chips and let this wine hang out for a few months.  I’ll check in on it in 2012!

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