Mlf

[homer]

Before adding the bacteria for the MLF should the wine be racked? bk

 

[jet]

I've only done one MLF, so take this advice with a grain of salt.

I transfered the wine and all the lees to a smaller container. I wanted the lees but minimal headspace. I stirred the lees weekly.

 

[Tom]

Before adding the bacteria for the MLF should the wine be racked? bk

If you mean fron primary.. yes

 

[grapeman]

There are as many ways to add the mlb as there are ways to make wine. The important things are to use low levels of sulfite before innoculating. The bacteria needs some food so either transfer some of the fine lees at transfer or add some special nutrients for the mlb, such as opti-malo. You may innoculate before the wine is finished fermenting and do a co-fermentation or after fermentation is complete. It needs a fairly warm temperature of 65- 70 degrees minumum to get going. pH levels should be at about 3.2 or higher although some will go to around 3.0. Gently stir the lees or nutrient about once a week (you can gently rock the carboy). It will complete in from 2 weeks to 2 months depending on temps, etc.

 

[homer]

Hid in pines, mlb??? did you mean MLF? I have two undergoing MLF now and have been taking off the air lock and stirring, maybe that's too rough? bk

 

[Wade E]

MLB is also acceptable as it means malolactic bacteria.

 

[grapeman]

You add mlb (malo lactic bacteria) to initiate the mlf (malo lactic fermentation). You can stir with a spoon, but you are opening it up to unknown pathogens while the wine is suceptible to them because of low S02 levels.