Jerry DeAngelis wrote:
pp

I remember you were concerned about that. Great that you finished,
and
now can sleep better.

I must admit to not liking the wait, as I relax quite a bit more once
I
can add appropriate SO2 to the wines. I suppose awaiting MLF to
compete
is the winemakers version of "living on the edge". :-)

Regards

Jerry


Jerry:

Yes, I am pretty happy about this, especially since I haven't seen any
small bubbles coming up, so I thought the culture didn't help.

I had some leftover stuff - 4L and 2L bottles that I didn't bother to
test for finished ML. I want to use these as blenders, so I treated
them with lysozyme and then bentonite, per our previous discussion. I
haven't racked yet, but my observations so far are that the lysozyme
addition generated a lot of fluffy sediment and the bentonite seemed to
compact it. I guess he real test will come after I blend this to the
other wines, which are now clear and don't throw any sediment. I'll
keep you posted.

I haven't taste check against the bulk of the wine that was untreated,
but from memory, I think the lysozyme did strip out a fair amount of
tannin.

Pp