On Feb 23, 8:23 am, Wayne Harris wrote:
On Feb 22, 11:54 pm, spud wrote:



Lum is much to modest:

http://www.geocities.com/lumeisenman/chapt13.html

Look for: ferment sugar

Take Care,
Steve
Oregon

On Thu, 21 Feb 2008 16:06:33 -0800, AxisOfBeagles
wrote:

This is the question that will likely generate some debate.

I used to innoculate soon after primary was underway, on the
presumption that the ml bacteria would get a better start while the
alcohol was lower. Then, some fellow winemakers who profess to knowing
far more than I ever could suggested that I was risking some
undesirable volatile acidity by doing so (I am still uncertain of the
biologic basis for this). So I now innoculate late in primary - soon
before press. Not sure it really makes a difference, but done this two
years in a row now with no problems, so planning on continuing thus
until better information convinces me otherwise.

How about you? When do you innoculate with ml bacteria?

On 2008-02-21 15:26:46 -0800, Wayne Harris said:

When, relative to primary fermentation, do you innoculate for MLF?
at start?
-or-
50% through?
75% through?
90% through?- Hide quoted text -

- Show quoted text -

Nice read, Thanks Steve.

In reading from thewww.morewine.comweb site about ML cultures I
read this:

"Note: Malolactic bacteria added during the ferment will compete with
the yeast for nutrients and are atagonistic to yeast, sometimes
causing problems resulting in stuck or stalled fermentations. The best
time to add an ML culture is after racking off the gross lees.."

With so many variables and so many opinions involved in winemaking, I
am beginning to think it takes a pointy hat with moons and stars on it
to make good wine.

Ok, just to muddy the waters a bit, I rarely induce MLF because most
of my grapes are low acid to begin with. Proper sulfite levels can be
used to prevent spontaneous MLF. It really depends on your grapes,
if they are on the underripe side they will likely be high in TA,
lower in pH and great candidates for MLF. Mine are usually the
opposite. If you do this, I prefer later in the ferment too; the TA/
pH balance is closer to stable and you know where they ended up; the
sulfite level has dropped to the point MLF can take off too.

As to cultures, once ML bacteria are in your winery space it just
happens on it's own. I know that seems a little hard to believe, but
I keep things relatively clean and get spontaneous MLF often if my
sulfite levels dip. If the wine is a little high on TA I let it have
at it. I'm either bringing it in on the must or it's in my winery. I
never saw it before I bought a culture for some Chancellor so suspect
the latter.



Joe

Joe