Not sorbate after MLF?

[geek]

Ordered this from midwest, should be enough to treat a 5gal batch:

http://www.midwestsupplies.com/lysovin-12-grams.html

thanks guys.

 

[geek]

I have 2 last questions.
1-when I re-rack this batch again after getting the Lysozyme, should I add more kmeta? After mlf I racked and added 1/4 tsp to the 5gal carboy.

2.will the kmeta also help with the problem? (don't want to add too much)

.

 

[seth8530]

When did you last rack and how much did ya add.

 

[geek]

after mlf completed around middle of August, I then racked around Sept 1 and added 1/4 tsb of kmeta and like 4 tsb of sorbate.

 

[seth8530]

Depends on the strength of the Kmeta, was that a full dosing for 5 gallons?

 

[WI_Wino]

You should always have tags on the neck of your carboys with the type of wine , date, and any other special notes. I'm not sure if you can find these tags--maybe at a stationary store--they are made of plastic and you can use a grease pencil on them and when you're done, you can wash them off with Lestoil or Goo-Be-Gone and reuse them. I have a whole bunch of them from my former workplace that they threw away. It was an industrial complex--so maybe they came from Granger or other industrial supplier. All of our carboys are tagged, or we'd be SO lost.

Another thing we did one time when we ran out of tags during a large grape ferment---we cut up Cool Whip bowls and made tags out of them. You can clean them up too and re-use them. Out-of-the-box thinking can save you money and lots of searching around.

My two cents, I use painters masking tape and a fine point sharpie. most of the time it peels right up and transfers to the carboy I'm racking to.

 

[cmason1957]

I guess I'll throw my $0.02 in as well. I tried tags and making t aspire and want happy with either. What I do now is print out a lot sheet or the recipe for each batch of wine. Stick it in a plastic page protector. A piece of string or twine made into a loop. Now I have a place to write detailed notes on. I also only work on one wine at a time, even if I need to do the same things to a couple of them. It saves me from confusing myself.

And that is easy to do.

 

[geek]

Depends on the strength of the Kmeta, was that a full dosing for 5 gallons?

per instructions you use 1/4 tsb per 5~6 gallons of wine.

 

[seth8530]

If it was me, I would not sulfite it again for a couple more months. Others on here might have other opinions.

The Kmeta in theory could help temporarily. ML bacteria is more often than not, not a major fan of Kmeta. Noting that you dosed the wine with Kmeta when you added the sorbate it is possible that you managed to stun the ML bacteria which could possibly explain why it has not yet managed to eat the sorbate.

 

[geek]

I will proceed with adding the Lysovin when I get it tomorrow, I don't want to take chances and at the same time really hoping that this Lysovin will NOT add any bad flavors.....

 

[seth8530]

I dont recall any off flavors from when I added it to my muscadine.

 

[geek]

Added the lysozyme. First racked half way to another 5gal carboy, stopped and added solution per instructions (dissolved in warm water).

Also added 4tsp oak tannin and finished racking.
The wine is very milky, see pics.

I hope this is normal by oak tannin or the lysozyme???

More heavy to the bottom half.

 

[seth8530]

As of now, I would not be too worried, let us just wait and see what happens for now. Could be that stuff needs to just settle down to the bottom.

 

[Boatboy24]

Was the wine clear befor you added the lysozyme?

 

[geek]

It was not perfect clear but it was clear after racking after sitting in MLF for like 2 months.

 

[geek]

Just checked and it dropped a lot to the bottom.

I never added clearing agent so I wonder if the lysozyme is acting like clearing agent??

See new pics.

 

[Boatboy24]

Wow! That was fast.

 

[Gwand]

Is there any reason to add sorbate if you ferment to dryness and you do not plan to back sweeten. Thanks.

 

[geek]

Yes, that was really fast and I'd really like to understand this, maybe a chemical reaction?

 

[fivebk]

If there is no residual sugars left in your wine ( it's dry) then most say there is no need to add sorbate.

BOB