Week 3 of malolactic fermentation, and malic acid levels are not going down. I’m a bit nervous about not sulfiting the wines at this point, and it is possible that MLF might not complete in these wines anyway. I poked around the internet and decided it was not worth risking, so I added ¼ tsp […]
Tag archive: merlot
I decided to thief out a little taste of each merlot before giving them a stir and testing for malic acid levels this time. They are both quite acidic and kinda harsh, but seem to be taking on some oakiness from the cubes I tossed in. Both lots were at max malic acid levels, >500 […]
I gave the merlots a stir to mix up the oak and give the malolactic bacteria a little oxygenation to make them happy, then took a sample to check on the strip tests for initiation of malolactic fermentation. It’s kind of a given that there is already malic acid in the wine, so the first […]
Something interesting happened, the 6 gallon carboy of lot B merlot blew its top overnight. I thought it was done fermenting …. oh well. I’m sure it’ll be fine. A lot of solids also fell out overnight, so I racked them both into clean carboys. Each carboy got a dose of White Labs malolactic bacteria […]
Lot B merlot FINALLY reached zero degrees brix. What a relief! Lot B, with the Pasteur red yeast, took a whole week longer than lot A, with the RC212 yeast. It should be interesting to see how different they taste. I borrowed a gallon basket press from another home winemaker I met the day we […]
Paul borrowed a bladder press from a buddy of his, luckily for us. We set up outside of the office and hooked up a hose to the press. Everything got sprayed down with sanitizer, then we started scooping the must out of the trash cans and dumping it into the press. There was actually a […]
Lot A is at –0.2 degrees brix, so that fermentation is done. Unfortunately, lot B is still at 4.2 degrees brix. It has been dropping every day, just very slowly. I ordered more yeast in case I need to reinnoculate. I guess only time will tell …..
Brix have been steadily dropping in the merlot batches. A second dose of yeast nutrient was added yesterday. Looking at the numbers, lot B has become quite sluggish. Lot A has dropped to 5.5 degrees brix, but lot B is only at 11 degrees brix. Both batches got quite hot, over 80 degrees farenheit! Hopefully […]
Definitely getting a distinct cap on both sets today. I have a little lab set next to the trash cans with sanitizer in a spray bottle, the wine thief and hydrometer for monitoring the brix, a floating thermometer to keep an eye on the temperature, the big spoon for stirring, and of course a plastic […]
We did a cold maceration of the grapes for 48 hours, keeping them cold with additional dry ice. Our juice was at a starting brix (sugar content) of 26 – this reading is on the high end of what you want for a good wine that’s not too hot or alcoholic. I also checked titratable […]