Cab Sav and Merlot blend

[geek]

Checked this morning and fermentation is more active now; squeezed the 3 "home-made" grape packs and SG was around 1.084 from initial ~1.094 (before grape packs....didn't measure after adding grape packs).

Looking very good so far....

 

[geek]

Fermentation has continued strong, today SG was 1.006~1.008 but still active fermentation, I think tonight will do a final squeeze of the 3 grape bags and then transfer from that 20gal plastic brute to secondary, I'm thinking a demi john depending on final volume.
I will let it finish fermentation and go below 1.000 and then pitch 1/4 of the VP41 packet (previously rehydrated with Acti-ML).

What do you guys think, also thought of adding a couple TSP of regular wine tannin (from LD Carlson).

 

[ibglowin]

Absolutely. Not enough tannin by any means in juice buckets (or kits) IMHO.

 

[geek]

How about waiting for the wine to be all the way dry before pitching MLB?
I will check the readme but think they mention to wait for all alcoholic fermentation to finish.

 

[ibglowin]

You have less problems getting MLB to finish if you inoculate a day or two before pressing etc.

 

[geek]

ok, found the doc from Morewine, here's a quote:

• Wait until the must has reached 0º Brix before inoculating with the ML bacteria. ML bacteria, in the presence of residual sugars will also use this as a food source and one of the by-products of this pathway is VA. Ironically, high levels of VA in a must or wine can actually interfere with the bacteria’s ability to complete a Malolactic fermentation; regardless if they are the one’s who made it in the first place! And, of course, VA in detectible levels is considered a serious wine flaw. This possibility can therefore be greatly reduced by eliminating most of the sugars in the environment before they gain access to it.

• Rack-off of the “gross” lees 24 hours post-press before inoculating the wine with the ML culture (As mentioned earlier, there is nothing helpful in the “gross” lees. Remove them and remove potential problems, as well. there will be enough “light” lees remaining to feed the ML bacteria and you will keep the “being buried alive in the lees” factor to a minimum for the bacteria).

 

[geek]

Racked last night and SG around 1.004
Filled Demi John and rest did not fill a 1gal jug, see pic.

Wine in Demi John really active this morning, lots of bubbles and I assume it is more gas than anything else, no mlb added yet.

Do you guys degas before pitching mlb or it does not matter anyways??
Lastly, lots of sediment already, should I rack once again before pitching mlb??




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[sdelli]

Racked last night and SG around 1.004
Filled Demi John and rest did not fill a 1gal jug, see pic.

Wine in Demi John really active this morning, lots of bubbles and I assume it is more gas than anything else, no mlb added yet.

Do you guys degas before pitching mlb or it does not matter anyways??
Lastly, lots of sediment already, should I rack once again before pitching mlb??

View attachment 15777


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I press and rack.... Then wait 48 hours.... Rack again... Then pitch mlb. Helps get rid of most of the gross lees.


Sam