MLF question

[idiggy]

So I made some wine from grapes .
Merlot . Cab sav and a cab franc .
I left the skins in for about 9days .
Pressed them .
Put is a carboy with space and bubbler
The fermentation is not done yet . Still active.
Slow but active.

Question
Do I rack the gross lees now or wait until end of ferment .
And or should I start mlf with the gross lees .
Thanks

 

[crushday]

Hi and welcome to WMT. You actually have a few options on when to inoculate with MLB. You can add the bacteria now or wait as both are common practice. Another common practice is co-inoculation whereas winemakers add the bacteria a couple days after pitching the yeast.

I would check out the info on this site as it will answer most of the questions you have and even give you information you aren't asking for: 5 Steps to a Succesful Malolactic Fermentation (MLF) | MoreWine

Also, here's a link to another question on this site that was asked recently and very similar to your question (situation): Timing of MLF

 

[sour_grapes]

Typically, you should rack off the gross lees within a day or two of pressing.

 

[cmason1957]

Bubbling doesn't necessarily mean fermentation, have you measured your SG with a hydrometer to determine if fermentation is complete or not?

And welcome to WMT.

 

[idiggy]

Thanks for the feed back everyone.
So racked the gross lees and did the MLF.
Sg ranged from .996 to 1.012
MLF has started lots of small bubbles .
Thanks for your help .
First time doing MLF .
How long should that take .
Thanks

 

[cmason1957]

Mlf takes somewhere between 2 weeks and four months. Depends on temperature, phase of the moon, luck of the Irish, fricking Merlot. Bottom line is it takes as long as it takes.

 

[idiggy]

LOL
I'll cross my fingers !!