Wayne Harris wrote:

On May 15, 9:25*pm, "Paul E. Lehmann"
wrote:
Wayne Harris wrote:
On May 15, 11:38*am, AxisOfBeagles
wrote:
The first question you need to answer - is
MLF desirable in the variety / style of wine
you're making.

IF you're making a still red wine, then
generally MLF is desirable. ong bottle aging
requires maximum stability, so most still
red wines are put through MLF. If you're
making a still white wine, the the question
becomes more stylistic. I tend to prefer my
white wines very crisp - so I do not induce
MLF, and use lysozyme to suppress. But if
I'm making a rich, CA-style Chardonnay, then
i might be inclined to put through MLF, or
partial MLF.

If I do choose to put a wine through MLF, I
would argue for using a commercial MLF
bacteria. Otherwise, as Paul pointed out,
you're playing Russian roullette with
whatever other malic consuming bacteria
might already be present.

Are your 1400 pounds all one variety?

On 2008-05-14 18:16:08 -0700, Wayne Harris
said:

This is revisiting an old post of mine.

I plan to really up my game this
September. I am buying 1400lbs of grapes.
(huge purchase for me)

And as the planning steps fill my everyday
thoughts as they do, I contemplate
everything.

Many of you have answered previous
questions and I thank you.

But I wonder still about MLF. *Should I
induce MLF?

I still don't know how i will come down on
this.

My inclination is to do it.

My initial plan is to have (4) 32-gal
primaries holding 25 gal each, and nearing
the end of alchoholic fermentation, induce
MLF.

Thoughts?

My primaries.


http://www.homedepot.com/catalog/pro...7600-4dcb-8ad3...
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Thanks,
My 1400lbs is all Lodi California Cabernet
Sauvignon. *I plan on using

Have you gotten grapes from there before?
What style of wine do you like - old world or
new world?

My guess is that they will be high brix, low
acid and high pH.

I commend you on making a lot of wine and going
for the gusto. *Since you are, and have a lot
of money and time invested, it might be
worthwhile o have some chemistries run by a
commercial lab and lower your risk of producing
a flabby, high alcohol, high pH wine that may
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I can check my own S02, TA, SG, and Alcohol.

at 100 gallons, think i should still have it
measured at a commercial lab?
Any labs you have worked with?

I do not have SO2 apparatus (on my Christmas wish
list). If you have confidence in your analysis
and have good equipment then that is fine.

In the past I have used Vinquiry out in
California. I have recently discovered that the
Enology Department at Virginia Tech will do lab
analysis also and their price is better - and
they are close to me.