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 […]
Tag archive: MLF
It’s almost 6 weeks after initiating malolactic fermentation on our 2011 Fallbrook Syrah. I tested malic acid levels today with the Accuvin quick tests. Batch #1 (fermented with ICV-D80) is the one batch that didn’t seem to be progressing at all, but today it seems to be below the max value on the scale. […]
Today I’m finally getting around to taking care of the 2010 Syrah we just brought down, plus I need to stir and check the progression of the MLF on the 2011 Syrah. My Hands-on Winemaking class did the initial test for lactic acid in all four batches of the 2011 Syrah last Sunday, and all […]
After our pressing class last night, the wine has settled out. Now it’s time to pump off the cleared wine and start secondary fermentation: malolactic fermentation. This process sometimes happens naturally, but it’s always safer to inoculate with fresh malolactic bacteria to be sure you know what is working on your wine — it could […]
It’s been about 4 weeks since I added fresh malolactic bacteria to the syrah to try to get MLF going again. I’ve been stirring it once or twice a week and keeping a heat pad on it overnight and in the cool parts of the daytime to keep the temperature between 70 – 80?F. I […]
Since our syrah never finished malolactic fermentation, and since the free SO2 is below 10 ppm, I decided to try to restart the MLF with some fresh bacteria. I set up 200 mL of filtered water with some acti-ML nutrient and added 2 grams of dry “Bacchus” MLB. While that was incubating, I rechecked the […]
Today was a game of wine shuffling. My hubby commented I’m playing Towers of Hanoi with the wines. Here’s what I have to do: I have 2 carboys of the syrah, and Paul needs those carboys back, so I need to move them into 5-gallon better bottles. The only 5-gallon better bottles I have are […]
With four different varietals in various stages of progress, as well as the last of the 2008 merlot to bottle, every weekend is going to be quite busy for a few more weeks. Since I was out of malic acid tests last weekend when the primitivo was racked, sulfited, and oaked, I took a sample […]
Lots to do this weekend! Of course, there were 2 trips to the office winery to punch down the newly pitched Petite Sirah. By the evening, the temp was up to 78 degrees (in an air conditioned room) and there were serious caps on all of the buckets. Then I had to deal with trying […]
All of our wines are fermenting fast this year, the merlot was already at 0 brix by Friday. Dave retested all the cans Saturday morning after we had all gathered for pressing, and noticed that the hydrometer he had used was broken — there was juice inside of the hydrometer. But, luckily the juice was […]