Malo

[Cellar_Rat]

When is the best time for the MLF culture to be added for REDS?

Got all the tech instructions, but for red nobody mentions - before or after pressing ? I think before, BUT if I add it now, in two days I will be pressing ? And that will remove 15% volume (skins).

Should I wait until after pressing ?

[Rich]

Read the instructions for the mlf culture you are using, I believe they vary.

The White Labs mlf that I'm using this year says to add before pressing so that it has stuff to feed on. More info HERE

Edit: I see you've read your instructions.. What make are you using?

Cut/paste from White Labs site on above link:

What occurs if added after pressing?

Q: I am an amateur wine maker. My local wine shop suggested that I try your Malolactic cultures. I crushed cabernet grapes and fermented them for 7 days. Your instructions make it sound like I should have added it to the must and let it ferment longer before pressing the must. Please let me know if I have done this wrong.

A: It is best to add the Malo before pressing so that the bacteria will have some sort of nutrients to work with. If the culture is added after pressing, it may just take a little longer to begin MLF, but should be enough to take off (although slowly). In addition, adding yeast extract or a complete yeast nutrient can help the fermentation be successful, even after pressing.

[Cellar_Rat]

I favored before pressing, but got concerned about 15% loss of vol.

I am using BioStart® Vitale SK11 from brewland - see attached tech sheet.

[lockwood1956]

I added my MLF culture immediately following crushing, at the same time as myn normal yeast. This was the advice given by Hente Sweigers at the MLF masterclass I attended last year.

I posted a thread about it, but cant find it right now (busy)

[lockwood1956]

here it is

http://www.winesathome.co.uk/forum/showthread.php?t=4350

[koomber]

Mal-o, Mal-o man.
I got to be,
A Mal-o Man!
Malo-o, Mal-o man.
I got to be,
A Mal-o Man!


I'm adding after pressing because I'm a bit of a spiv.

[lockwood1956]

is that sung to the tune of spider pig perchance Graham?

[koomber]

is that sung to the tune of spider pig perchance Graham?

http://www.youtube.com/watch?v=AO43p2Wqc08#t=00m59s

[lockwood1956]

oh lordy!

[Cellar_Rat]

http://www.youtube.com/watch?v=AO43p2Wqc08#t=00m59s

Yikes.

Anyway - malo is in.

[Cellar_Rat]

Macho song was http://www.youtube.com/watch?v=s7DqwRKqyMk&ob=av2e

I hate myself already for posting this

[lockwood1956]

Eek!

[NorthernWiner]

I normally add malo after pressing and settling - just after it goes to barrel (or carboy). This is what I was advised by several California winemakers on another forum, who argued that pressing aerates the wine and can wreak havoc with ML bacteria. Worst case is that adding ML before pressing can supposedly raise levels of volatile acidity.

Now I don't know if this true or not. For years I added malo at the start of fermentation, with seemingly no ill effects. But the Cali guys insisted (as usual) their way was the right way.

Personally, I don't think it matters all that much. Grapes coming in from the field have natural occurring ML bacteria on their skins, along with yeast cells. So there is ML bacteria present at the start of any fermentation.

[Cellar_Rat]

.. Grapes coming in from the field have natural occurring ML bacteria ..

Very good point. Have you noticed any difference - either way ?

[NorthernWiner]

Yes, the earlier I add the ML culture, the less time it takes to complete. If I add it at the start, it's usually finished within a week or two of pressing. If I add it in the barrel, it takes 6 weeks or longer.