Thanks Jerry, that's basically what I was thinking, but at this point I
can't unfortunately influence when the grapes will be picked - don't
know if I mentioned it in the first post, but the Petit Sirah came in
at 31B and we diluted it with water to 26B. Other people who didn't or
who diluted it less had a bigger problem on their hand than we did -
stuck alcoholic fermentation that refuses to get started again.

I've got a question concerning Lysozyme. I routinely use it on my
whites and last year I also used it on 2 batches of reds (juice with
some Zin skins added). In both cases I got a huge amount of sediment
overall, with some still dropping out after a year of aging and 6 or
more rackings. Apart from the lysozyme, I also added some grape skin
concentrate to improve the colour, so I'd like to find out if it was
the lysozyme or the colouring or combination of the two that caused the
large amount of precipitate. In your experience, do you find that
lysozyme acts as a fining agent this way? It seems to me that it should
basically behave as egg whites, and the recommended dose for preventing
ML seems pretty substantial, so I'm wondering how well suited it is for
use in reds?

Thx,

Pp

Jerry DeAngelis wrote:

When we were faced with an MLF that stopped at 60% completion last
year,
we allowed the wine to age in that condition, evaluated it for taste
and
other sensory aspects, and decided that we actually liked it as it
was.
We then used Lysozyme to kill things, fined and filtered the wine,
and
bottled it. It is still aging at the moment, and will not be
available
to drink for another 6-9 months or so.