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Thanks. I have CH35 in the refrigerator and plan on using that. I'll add in some opti-malo for nutrient and let it go a few months. I'm open to not doing MLF as well. My pH is 3.5 (checked this AM) and titratable acidity was 5.7. The wine may be flabby with MLF.

I suspect you are right. I pitched the yeast last night. Hoping for a quick start to fermentation!

I had a similar film on my riesling that I recently bottled. I'm not sure what it is, but I left it behind via careful racking. I would advise racking at least one more time prior to bottling so you can get rid of it.

That’s good to know. Thanks so much for your quick reply. I’m using Renaissance Fresco which can go as low as 55F. Looking for a bright, fruity, Chardonnay. Going to do at least a partial MLF to get some creaminess/diacetyl notes.

I inoculated this evening. Will definitely consider a bentonite slurry to help with clearing. I'm wanting to do MLF, so will avoid K-Meta for now. Although things could change...

Thanks. I'm suspecting you are correct. The color doesn't appear to have changed since I received the juice, and it is unlikely the juice was oxidized prior to arrival as it was fully frozen.

https://winemakermag.com/technique/hyperoxidation I came across this article in winemaker mag. I may inadvertently be doing this style of wine. Seems as if the results can still be positive.

Received a pail of semi-frozen Chardonnay yesterday from WGD. When I removed the lid, this is what I saw: I stirred lightly, snapped the lid back on, and let it sit overnight in a 70-degree bedroom upstairs. This evening, I removed the lid and noticed the color was much darker, resembling...

Paulie, I would not worry too much at this point. As long as you limit your headspace and replaced the stopper, you are well on your way. As others have said, wine changes dramatically in this time period and may go through a down-cycle before it starts to taste good. I made a riesling earlier...

Hi NorCal, Would you mind sharing your decision making process on MLF? What do you look for in your chardonnay that makes you want to do MLF? Are there TA/pH numbers you have in mind? I've got Chardonnay on the way and would like to do MLF for the buttery profile, but am concerned my TA/pH may...

DukeIsaac, That PN color looks great! Winemaker81's PN is definitely on the darker side, but also looks great. Some of the best PN I've ever had (from Oregon) was very light and subtle. Something I recommend in the future is to go to the grocery store and buy a couple commercial wines in the...

Thanks for the update, mcpusc!

I'm not a new member, but I have gotten so much value out of this forum that I am now a Supporting Member! Thanks to all those who have given such great wisdom/insight/advice over the last few months as I have started my winemaking journey! Cheers!

I appreciate the reply NorCal. So you are not worried about clearing out native yeasts with K-Meta prior to inoculating? That's good to hear, I just do not want to develop any off-characteristics. Question: Is it possible to add too much Ferm-O during fermentation? I want to make sure I have...

Thanks so much for the reply, Bryan! I have been doing a fair amount of research regarding Renaissance yeasts and have read that Fresco makes a great white wine. The Beverage People, out of Santa Rosa, California, had a small batch for sale. My research indicates it makes a crisp white. Would...

I have a bucket of Chardonnay juice on the way. I want to ferment dry, do MLF, then age with a touch of oak cubes. Here is the lab analysis provided by the supplier: -Titratable acidity: 5.7 g/L -pH: 3.45 -L-malic acid: 3.03 g/L -tartaric...

I'd like to bump this thread to ask how the wines are progressing? I have a WGD order in the wings (chardonnay) and am curious about your results.

Would this kit be appropriate to undergo MLF? I recognize it is not part of the instructions, but I am curious. I'll be doing MLF with a Chardonnay from fresh juice, but am really curious about MLF with FWK.

I appreciate everyone's reply. There are many variables that may have caused H2S with my prior D47 ferment. I'm just apprehensive to go through the process again, given the alternatives on the market that produce low/none H2S. Thanks!

Thanks, Bryan! Great insight as always. Keep me in mind if you decide to do a group buy. Definitely would be interested.