First MLF attempt...Chilean Carmenere

[havlikn]

This is my first attempt at MLF. The Chilean carmenere has been in the carboy a little over a month with wyeast 4007 malo added around a month ago. Can someone help me with my reading to see if I'm on the write track...my thoughts from looking at it and the directions is the MLF is still ongoing. Thanks

 

[syncnite]

Looks like you are in the right track. After you test and think it's done, still wait a week or two before stabilizing to ensure MLF is completely done.


Sent from my iPhone using Wine Making

 

[sdelli]

Lets talk about your test first.... Are you sure you followed all the directions correctly? Your test results look low on the paper like it didnt have time to crawl to the top. I also do not see any evidence of the acid samples down by your x's on the page.... Let's recap... You put a sample on each x on the page... Let it dry for an hour.... Then put it in the jar with about a inch of solution overnight... Then hang dry for the day.... I attached one of my most recent Chilean wines that just finished last week.... It completed in 5 1/2 weeks.




Sam

 

[havlikn]

I believe I did it right. I put the acids in both places and the wine on the right side. I then put the sheet in the container for 8 hours then dried in the garage for a day. I believe that is the correct process?

 

[havlikn]

Alright I tried the process again. Here is what I did. I drew everything out on the sheet. I put the three different acids using three different capillaries on the different x's. I then put the two different wines using two different capillaries on their respective x's. I let the paper dry for 30 minutes. I then stapled the paper with no overlap and carefully stood it up in the container with the solvent, about 1/2" of solvent in the container. I sealed the container tightly. The paper stayed in there for over 12 hours. I took out and dried and attached is the results. What am I doing wrong? Since this wine is going on about 2 months without campden I am starting to get concerned.

I used Wyeast 4007 bacteria that I know many people have had problems with. I don't know the PH. The wine was keep in an area of about 65-75 degrees.

Suggestions?

 

[havlikn]

Here is the picture.