Malolactic, oaking and racking

[Mazaruni]

I have 5 gal of cab franc that has been in malolactic fermentation for about 2 weeks. An experienced winemaker said this would be a good time to oak it. However, if I think there's enough oak flavor before the malo is done, I will have to rack it to get it off the oak.

If I rack it while the malo is going will this hurt the malo process?

Thanks as always for the advice!

 

[Boatboy24]

It shouldn't, though you may slow it down a bit by racking off some of the bacteria that has settled.

 

[Mazaruni]

Thanks, sounds good!

 

[JohnT]

If you have real concern about the oak, then why not wait until MLF is complete?

I agree with Boatboy though, you should not be doing any harm by racking.

 

[cmason1957]

I think if I were in that situation, I would give it a good stir right before racking, just to get everything into the mix. This is one time you want to get everything off the bottom racked.

 

[Mazaruni]

Thanks JohnT and cmason...I'll probably wait until it's closer to the end. Maybe if you oak it faster, it'll clear faster, but I'll probably have it in the carboy for awhile anyway.

 

[JohnT]

By "Oak Faster" do you mean "Oak Sooner"? Nothing will change the amount of time needed to Oak.

 

[heatherd]

I have read that MLB like oak. So it may be beneficial for both processes.

MLB will not be harmed by racking.

Heather