too many variables
Black Grapes
- Thread starter David Violante
- Start date
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The opportunities for learning continue… So I have 3 demijohns, and one each 3-gallon and 5-gallon carboy of this wine. The demis seem to be doing ok, as does the 3-gallon. Two weeks ago I looked at them all and the 5-gallon had small bubbles going and I thought, MLF? Odd given the SO2 routine but ok.
Then I looked a few days ago and I doubt it’s MLF. I’m thinking Brettanomyces. Below are pics of the top of the wine and microscopy. No idea how, but here we are. I clean and sanitize well, and sparge headspace with nitrogen. So, I double dosed with SO2 and added Bactiless 1g/gallon, and dropped the pH from 3.7 to 3.4. The wine tastes ok and there are no off flavors or smells (from the middle of the carboy).
I have three questions: 1) does this seem like enough treatment, 2) what’s the best way to clean and sanitize the items that have been in contact with the wine (plastic sampler and cylinder, silicone bung) so as not to contaminate anything else, 3) should I prophylactically treat the remaining wine from this lot?
Then I looked a few days ago and I doubt it’s MLF. I’m thinking Brettanomyces. Below are pics of the top of the wine and microscopy. No idea how, but here we are. I clean and sanitize well, and sparge headspace with nitrogen. So, I double dosed with SO2 and added Bactiless 1g/gallon, and dropped the pH from 3.7 to 3.4. The wine tastes ok and there are no off flavors or smells (from the middle of the carboy).
I have three questions: 1) does this seem like enough treatment, 2) what’s the best way to clean and sanitize the items that have been in contact with the wine (plastic sampler and cylinder, silicone bung) so as not to contaminate anything else, 3) should I prophylactically treat the remaining wine from this lot?
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