{"id":377,"date":"2009-04-27T11:11:43","date_gmt":"2009-04-27T18:11:43","guid":{"rendered":"http:\/\/wineintheshower.com\/?p=377"},"modified":"2010-04-08T15:16:45","modified_gmt":"2010-04-08T23:16:45","slug":"time-to-nix-the-mlf","status":"publish","type":"post","link":"http:\/\/docker.vsl:8080\/index.php\/2009\/04\/27\/time-to-nix-the-mlf\/","title":{"rendered":"Time to Nix the MLF"},"content":{"rendered":"

I\u2019m pretty sure the MLB<\/a> is not viable anyway, but I don\u2019t want to risk exploding wine bottles, either.\u00a0 What we needed to do was treat our merlot with lysozyme<\/a>.\u00a0 Lysozyme is an enzyme that will lyse the bacterial walls, which definitely completely destroys any bacteria that might still be hanging around.\u00a0 Chris Van Alyea was nice enough to give me enough lysozyme to treat my home carboys and our barrel of merlot when I helped out with bottling his wine in Carlsbad.\u00a0 We don\u2019t have to worry about the Cab, since it completed MLF<\/a> \u2013 it will definitely be stable.\u00a0 I made up the lysozyme into a 10% solution with water, and stirred it in to give a final 1.4 g\/gallon concentration.\u00a0 It will need to sit a few days to settle back out again, but we shouldn\u2019t wait more than a week, because any bacteria hiding out (especially in the barrel) could start to regrow after the enzyme is pooped out.\u00a0 The cab is good to go, so we just added some K-meta to it in anticipation of bottling soon.<\/p>\n

I also tasted my home merlot while I was mucking with them.\u00a0 Lot A has a nice nose of spicy plums, blackberries, and raspberries.\u00a0 The oak is noticeable on the tongue, but not obnoxious.\u00a0 It is still very acidic and tart, hot and dry with very little fruit hidden underneath.\u00a0 Lot B, on the other hand, has light oak on the nose with spice and plum, very mellow.\u00a0 Very smooth to taste, with light spice and good fruit.\u00a0 It\u2019s very interesting how different they turned out!\u00a0 I tried a quick 5:6 blend of A:B (because that\u2019s the volume I happened to have left after tasting), it was NOT balanced and did not improve anything.\u00a0 Ewww.<\/p>\n","protected":false},"excerpt":{"rendered":"

I\u2019m pretty sure the MLB is not viable anyway, but I don\u2019t want to risk exploding wine bottles, either.\u00a0 What we needed to do was treat our merlot with lysozyme.\u00a0 Lysozyme is an enzyme that will lyse the bacterial walls, which definitely completely destroys any bacteria that might still be hanging around.\u00a0 Chris Van Alyea […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[53,33,4,54,40,32,41],"_links":{"self":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/377"}],"collection":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/comments?post=377"}],"version-history":[{"count":6,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/377\/revisions"}],"predecessor-version":[{"id":1441,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/posts\/377\/revisions\/1441"}],"wp:attachment":[{"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/media?parent=377"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/categories?post=377"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/docker.vsl:8080\/index.php\/wp-json\/wp\/v2\/tags?post=377"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}