REDRUM
Vinthropologist
I am making a batch of Shiraz / Grenache from grapes. It has gone through primary, been pressed, and has been bulk aging in demijohns for about 2 1/2 months.
Thing is, I was lazy and haven't added any malo culture thus far. I have just done my first racking off the sediment - wondering if it will be OK to add KMeta now, and then introduce MLF in a week or so, or whether it would be better to forgo the KMeta and add the malo bugs now.
I added KMeta when I put the pressed wine into demijohns, so that was a while ago, but it all seems happy and healthy for the time being so I'm leaning towards avoiding sulphur for the time being and trying to put the wine through MLF first.
Any suggestions?
Thing is, I was lazy and haven't added any malo culture thus far. I have just done my first racking off the sediment - wondering if it will be OK to add KMeta now, and then introduce MLF in a week or so, or whether it would be better to forgo the KMeta and add the malo bugs now.
I added KMeta when I put the pressed wine into demijohns, so that was a while ago, but it all seems happy and healthy for the time being so I'm leaning towards avoiding sulphur for the time being and trying to put the wine through MLF first.
Any suggestions?
