Chris_Run
Member
Hi All,
Can a ML fermentation begin after the primary has seemingly completed during extended skin contact?
I inoculated a zinfandel must 13 days ago in a cool location (60-65 F) and there is still significant gas evolution. The cap was held down during the process using a screen and mixed twice daily and until recently once daily. The hydrometer reads dry. There seems to be a spattering of whole grapes that may be releasing more sugar.
Today I am not planning to punch the cap in lieu of pitching ML culture tomorrow, followed by pressing on Saturday in order to preserve the CO2. There does not seem to be anything odd going on in terms of off odors or flavors.
Thoughts?
Best,
Chris
Can a ML fermentation begin after the primary has seemingly completed during extended skin contact?
I inoculated a zinfandel must 13 days ago in a cool location (60-65 F) and there is still significant gas evolution. The cap was held down during the process using a screen and mixed twice daily and until recently once daily. The hydrometer reads dry. There seems to be a spattering of whole grapes that may be releasing more sugar.
Today I am not planning to punch the cap in lieu of pitching ML culture tomorrow, followed by pressing on Saturday in order to preserve the CO2. There does not seem to be anything odd going on in terms of off odors or flavors.
Thoughts?
Best,
Chris
