georges
Junior
- Joined
- Apr 21, 2011
- Messages
- 21
- Reaction score
- 0
quick question: my red wine (RJS GCI Oz Cab Sauv) is in secondary currently and has been for a week (after a primary ferment of about 7 days).
its been in a reasonably warm environment.
Currently there is *very* little activity- no head of any kind and if i stare at it for about 20 seconds i see maybe a couple of tiny bubbles come to the surface.
Is malolactic fermentation still taking place? I noticed when i racked to secondary that there was a certain tartness about the wine which i am assuming was malic acid. I want to allow this to be metabolised into lactate. Should i consider moving to the next stage of clearing/stabilising now? the instructions say this should be around day 20 which is another week away. im fairly sure there is no air/o2 in the top of the carboy as i have not disturbed the bung since is was racked and the airlock still has some pressure on it.
suggestions?
g
its been in a reasonably warm environment.
Currently there is *very* little activity- no head of any kind and if i stare at it for about 20 seconds i see maybe a couple of tiny bubbles come to the surface.
Is malolactic fermentation still taking place? I noticed when i racked to secondary that there was a certain tartness about the wine which i am assuming was malic acid. I want to allow this to be metabolised into lactate. Should i consider moving to the next stage of clearing/stabilising now? the instructions say this should be around day 20 which is another week away. im fairly sure there is no air/o2 in the top of the carboy as i have not disturbed the bung since is was racked and the airlock still has some pressure on it.
suggestions?
g