How long does MLF take

[wineview]

I would be surprised if mlf starts in the 24-gallons that have kmeta added, but I would think long and hard about adding it anyway, nothing ventured, nothing gained. If you decide not to add it to those carboys, you can over add to the 18 gallons.

I just read something on this thread that may be key to my MLF not taking off. I topped off the 18 gallons with three full bottles of my wine (one bottle per carboy) from last year's batch and of course K-Meta was added to those bottles. The addition was made when I racked off from primary buckets into the carboys. Would that be enough to stop MLF bacteria growth?

 

[mainshipfred]

I just read something on this thread that may be key to my MLF not taking off. I topped off the 18 gallons with a commercial wine when I racked off from primary. Could that be the problem inhibiting MLF bacteria growth?

It's possible but my guess would still be the liquid bacteria.

 

[wineview]

It's possible but my guess would still be the liquid bacteria.
[/QUOTE

Is it a rule of thumb not to do an MLF inoculation if any other finished wine was added?

 

[mainshipfred]

Not necessarily, within reason the amount of finished wine should not have enough sulfites to prevent it from starting.

 

[wineview]

Not necessarily, within reason the amount of finished wine should not have enough sulfites to prevent it from starting.

My proportions would be one bottle of finished wine to top off a 6 gallon carboy. Am I safe?

 

[mainshipfred]

More than safe if using CH 35. In response to an earlier post of yours, I might recommend trying your luck on the other wines you said you had sulfited. You will have plenty of bacteria and I couldn't hurt.

Good luck with it.

 

[wineview]

More than safe if using CH 35. In response to an earlier post of yours, I might recommend trying your luck on the other wines you said you had sulfited. You will have plenty of bacteria and I couldn't hurt.

Good luck with it.

I was considering that option but the others would be in a colder environment 58-60F. The 18 gallons are in a tent with a small oil filled radiator to keep the temperatures higher. So two part question. Would MLF work in 58-60F? If it did not, is there any danger for exploding bottles down the road?

Thanks

 

[mainshipfred]

I was considering that option but the others would be in a colder environment 58-60F. The 18 gallons are in a tent with a small oil filled radiator to keep the temperatures higher. So two part question. Would MLF work in 58-60F? If it did not, is there any danger for exploding bottles down the road?

Thanks

A little hard to answer since I could find the temp range for CH 35. But as far as exploding goes I'm not 100% sure where that comes from. Everyone doesn't put their wine through MLF. Both free and total sulfites must be taken into consideration with regard to MLF. By the time one is ready to bottle there is far too much total and free sulfites for MLF to occur. Then there are the purists ( not to be critical, it's just a style choice) who use no sulfites, rely on native MLB which doesn't always finish, and don't have exploding bottles.

 

[wineview]

A little hard to answer since I could find the temp range for CH 35. But as far as exploding goes I'm not 100% sure where that comes from. Everyone doesn't put their wine through MLF. Both free and total sulfites must be taken into consideration with regard to MLF. By the time one is ready to bottle there is far too much total and free sulfites for MLF to occur. Then there are the purists ( not to be critical, it's just a style choice) who use no sulfites, rely on native MLB which doesn't always finish, and don't have exploding bottles.

Great. Thank you.

 

[winemaker81]

@She’sgonnakillme, I concur -- keep the wine topped up. Besides, once it settles, you'll have even less volume due to sediment loss. By the time you're done, you may not have much more than 3 gallons.

 

[She’sgonnakillme]

Is an airlock recommended during MLF? I know it emits a bit but not sure if you can get away with putting a solid bung on it or not

 

[mainshipfred]

Is an airlock recommended during MLF? I know it emits a bit but not sure if you can get away with putting a solid bung on it or not

Aside from MLF it's probably still degassing a little, I would use an airlock.

 

[wineview]

A little hard to answer since I could find the temp range for CH 35. But as far as exploding goes I'm not 100% sure where that comes from. Everyone doesn't put their wine through MLF. Both free and total sulfites must be taken into consideration with regard to MLF. By the time one is ready to bottle there is far too much total and free sulfites for MLF to occur. Then there are the purists ( not to be critical, it's just a style choice) who use no sulfites, rely on native MLB which doesn't always finish, and don't have exploding bottles.

I contacted the manufacturer in Germany. CH35 will ferment in the range of 59 – 77 °F.

 

[mainshipfred]

I contacted the manufacturer in Germany. CH35 will ferment in the range of 59 – 77 °F.

It might take longer but I don't think it would hurt to try it on the other wines you have.

 

[wineview]

It might take longer but I don't think it would hurt to try it on the other wines you have.

In the event it doesn’t complete on the sulfited wines, no harm done?

 

[mainshipfred]

In the event it doesn’t complete on the sulfited wines, no harm done?

No harm done!

 

[sour_grapes]

I contacted the manufacturer in Germany. CH35 will ferment in the range of 59 – 77 °F.

Denmark?

 

[wineview]

Denmark?

This was on his email

Duncan Hamm
Senior Application Specialist - Fermented Beverages / Sales Manager Germany - Wine

Mobile: +45 60 43 35 80
[email protected] - www.chr-hansen.comHi

 

[sour_grapes]

I see, thank you. I gather that he is the company represntative responsible for Germany, while working for the Danish company Chr. Hansen. That makes sense. (+45 is the country code for Denmark.)