New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Wine Making Forum > Malolactic fermentation general guidance




Reply
 
LinkBack Thread Tools Display Modes
Old 01-09-2014, 07:33 PM   #1
strongarm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Laguna Beach, CA
Posts: 298
Liked 9 Times on 4 Posts
Likes Given: 1

Default Malolactic fermentation general guidance

Just wondering if I can get some pointers. My wine is done fermenting SG 0.9935 and there is a decent amount of lees. I plan to rack off the lees then add my culture keeping temp at 75 degrees. Do I want to leave any headspace in my carboys? Any other advice?



__________________
strongarm is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2014, 10:23 PM   #2
WilliamSlayer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Glen Burnie, Maryland
Posts: 1,266
Liked 110 Times on 104 Posts
Likes Given: 4

Default

In general you Do want a bit of headspace, but you won't get the same krausen effect of fermentation. At 75 degrees you could be done quickly, but its good you held off till the end of fermentation if that's your temp. You can start MLF before fermentation ends, but this is usually done with larger open vat fermentors that could lose their CO2 cap.

What wine are you doing this with? What malolactic culture did you choose to go with?

__________________
WilliamSlayer is offline
 
Reply With Quote Quick reply to this message
Old 01-11-2014, 11:15 PM   #3
strongarm
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Laguna Beach, CA
Posts: 298
Liked 9 Times on 4 Posts
Likes Given: 1

Default

Viniflora is the culture. It's 20 gallons of Caldwell Cabernet Sauv from Napa and 4 gallons of Merlot. Got all the grapes frozen from Brehm. Racked and added culture before I saw this message. I filled to the neck. Only a little headspace in the neck area. Should I rack some off or am I ok? Also I read it's recommended to swirl the lees 1-2 times a week through MLF, does that sound right?

__________________
strongarm is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Malolactic fermentation pkeeler Wine Making Forum 4 09-20-2012 03:23 PM
Malolactic fermentation lcat45 Wine Making Forum 4 05-24-2012 05:49 PM
malolactic fermentation johnson1985 Fermentation & Yeast 16 10-07-2010 02:46 AM
Malolactic fermentation - yes or no? jpk Cider Forum 1 10-10-2009 03:43 AM
What does malolactic fermentation look like? FilJos Cider Forum 0 10-22-2005 06:25 PM