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Holy mackeral, soo much information, I feel like I'm back at school, keep it coming guy's...
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Discount Home Brew Supplies
Chairman of 5 Towns Wine & Beer Makers Circle!
Convenor of Judges YFAWB Show Committee
National Wine Judge
N.G.W.B.J Member -
Again, I am totally overwhelmed.
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The only reason I suggested sweetening after stabilizing, after the mlf is confirmed finished, is because Danina asked AFTER she innoculated her wine with the ML bacteria. Otherwise, the question would likely have never arisen because of the unlikelyhood of anyone sweetening that type of wine.REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
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Sorry about the question. I'm quite new at this.Comment
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Good Lord, it's all your fault, Danina!
Kidding.
Well, apparently sweetened MLF'd red wines are more common than I thought. I went to a winemakers roundtable earlier this year and took home some notes that the presenters had put together. Upon checking the notes last night I see that some of the wines were sweetened after MLF, but were first sterile filtered to .35-.45 microns. As home winemakers, it's difficult to filter to that level because the equipment is somewhat expensive. I think an Enolmatic bottle filler has the option for a filter like that but it's the only one I know of.
So perhaps sorbitol or some such sweetener is a better approach for us.
SteveSteve
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Not my intent...
Originally posted by Danina View Post
I did not mean to sound condescending towards you, Danina. I just felt I needed to explain in case some have not read the entire thread. This has been a very good discussion.
Good point on your part also, Northernwiner.
REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
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I dont think anyone thought you were being Condescending dude
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer makerComment
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I dont even know what it means
I wish I was a glow worm
Cos a glow worm's never glum
It's hard to be unhappy
When the sun shines out your bumComment
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Okay, another question:
It's been about a month since I bought the grape juice. I've racked into the demijohn and added the MLF about 3 weeks ago. 1 more week to go. I have a considerable amount of sediment at the bottom. Should I rack even though the MLF is still going on, or should I wait?
While I'm at it, I'll ask my next question for the colder months: I've added the MLF - should I still cold stabilise? Or is that not necessary anymore? Would it strip too much out of the wine?
Thank you again!
DaninaComment
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You can stir it up if you want, will help it finish more efficiently, but I would not rack it until it is finished. How much sediment are we talking about? Yes, cold stabilizing will still be OK, if you want to do it. You might want to test TA and ph first.
REBEL MODERATOR
...lay down the boogie and play that funky music 'til ya die...'til ya die !"Comment
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It's just 2 days shy of 4 weeks since I've added the Malo-Lactic critters.
Anything I need to do when I rack the stuff on Sunday?
Thanks!
DaniComment
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Danina, you'll want to be sure and add some sulfite when you rack.Originally posted by Danina View Post
Are you sure the MLF has completed?Steve
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No.
No movement in the airlock, though. I think.Comment
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Do you have it in a clear demijohn? If so, you can take a torch and shine it through the neck. If you see teeny bubbles racing to the top, and a ring of bubbles popping on the surface (sorry, that's a stupid explanation, but I can't think of how else to describe it) then it's not complete. If there is not activity whatsoever, then it likely is.
SteveLast edited by NorthernWiner; 03-11-2007, 12:04 AM.Steve
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