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Cold crashing test significantly improved acidity, I could not believe that much would change. As the harsh taste of acidity improved, subtle aromas have become more apparent. It is still not a big tasteful bomb, but suitable for day to day consumption, and possibly better than what we get here...

Thanks for the replies, which have been very insightful for me! I started using commercial yeast on most of the batch and native yeast on a small part (20 % of the total or so) , just to see and compare the result on two different techniqes. Commercial yeast (fresh package) was slow, meanwhile...

Just for the update, it has been 2 weeks since pressing and it still keeps on bubbling, though not vigourously as day one. I am seeing tiny bubbles like small dots floating steadily to the surface, as in MLF. Wine has a funky taste and smell which goes away after 30 secs of aerating. Meanwhile...

Is 15 - 30 % proportional to the the initial volume or to the end product.? What I am asking is, if I am fermenting 10 gal. must, I assume that I will get more or less around 5- 6 gal. fermented and pressed juice. Should I pull 30 % X 10 gal = 3 gal. or 30 % X 6 gal = 1.8 gal to saignee before...

Thanks for the answers and for the welcome :) . I am afraid chromatography test kits suitable for home winemakers are unavailable in my country. So my only option for MLF is to pitch the culture, check for bubbles, wait 4-6 weeks and hope for the best. Actually I pressed the wine 3 days ago...

Hi all. I usually avoid MLF, since I like a bit of acidity in wine and generally local grapes in Turkey have relatively low acidity due to hot climate. But this year having realized that Merlot grapes that I am fermenting has a too sharp acidic mouthfeel, I decided making MLF and ordered...