Malo without stirring

[nicklausjames]

What happens if you don't stir occasionally during malolactic ferm. Will it still work?

 

[cmason1957]

It will probably still work. My concern is that the bacteria all end up at the bottom and find no malolactic bacteria to convert, so they become dormant. I always stir twice or so a week. Just to keep it all in suspension.

 

[stickman]

I agree with mason, keeping the bacteria in suspension until the malolactic fermentation is active can be important. Stirring after the ML is active is more a personal choice, some say stir once or twice a week until half of the malic is converted to keep lees suspended to help reduce the production of sulfur odors. However be gentle to prevent introducing too much oxygen during stirring, a little oxygen is ok during the first half of malic conversion, but oxygen during the last half may increase volatile acidity production.

 

[heatherd]

I've done a lazy MLF without stirring, but it's not optimal....
Heather

 

[4score]

I've never stirred and always had full MLFs with no problem.

 

[SCAndy]

I am reviving this thread as I had just asked the same question. I am two and a half weeks in and have not stirred. Test shows I have a ways to go except for a small half gallon vessel.
Last year I did not stir but it was my first ever batch. It went a long time. Not sure I want to leave wine unprotected that long this year. Hmmm......
Patience vs intervention. I am torn.

 

[cmason1957]

I stir my wings undergoing Malolactic Fermentation very gently, once, maybe twice a week at the start, then less often about a month in, then even less if it goes longer.