sjjan
Senior Member
I have a rosé in the stainless steel tank that finished its first fermentation a couple of days ago. The SG is - 996 and I do not notice any fermentation activity anymore. I moved the sliding lid down to sit less than an inch above the service of the wine, took out the cooling hoses. Also, the waterlock is not showing any activity anymore.
A wine farmer living just about 3 miles from my wine cellar is not using any Lysozyme, Sulphite or Sorbate to stop the wine from going into MLF. He says that he keeps his wine cellar below 16 degrees Celsius and lets it sit a while on the lees telling me that there is still quite a bit of CO2 in the wine leaving the wine (in the first few days that it) and that if I have the lid down to just above the surface, I should not worry about the wine being spoiled.
However, if I read books on winemaking, go through the posts here or on Winemaking Magazine, I hear all about adding SO2 and/or Sorbate to stop the wine from going into malolactic fermentation and to preserve it from going bad. So, I bought this set to test for SO2 and will test (free) SO2 tomorrow together with the pH, TA and residual sugar (Clarivit).
What is the advise here on how to proceed. Lysozyme seems a nice product but seems to be out of stock in my area at the moment. I do have Sorbate and Sulphite stuff. I can’t keep the wine under 16 degrees Celsius in my cellar without actively cooling it. The cellar temperature is about 17,8 degrees C. Please advise. Thanks.
A wine farmer living just about 3 miles from my wine cellar is not using any Lysozyme, Sulphite or Sorbate to stop the wine from going into MLF. He says that he keeps his wine cellar below 16 degrees Celsius and lets it sit a while on the lees telling me that there is still quite a bit of CO2 in the wine leaving the wine (in the first few days that it) and that if I have the lid down to just above the surface, I should not worry about the wine being spoiled.
However, if I read books on winemaking, go through the posts here or on Winemaking Magazine, I hear all about adding SO2 and/or Sorbate to stop the wine from going into malolactic fermentation and to preserve it from going bad. So, I bought this set to test for SO2 and will test (free) SO2 tomorrow together with the pH, TA and residual sugar (Clarivit).
What is the advise here on how to proceed. Lysozyme seems a nice product but seems to be out of stock in my area at the moment. I do have Sorbate and Sulphite stuff. I can’t keep the wine under 16 degrees Celsius in my cellar without actively cooling it. The cellar temperature is about 17,8 degrees C. Please advise. Thanks.