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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes.

when is MLF over?



 
 
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  #1 (permalink)  
Old 21-12-2004, 07:15 PM
LG1111
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Default when is MLF over?

For the first time this year, I've had really healthy MLF's. After about a
month of a very vigorous secondary, things are settling down, but there's still
an occasional bubble....like you have to stare at the carboy to see the
occasional blip. The temperature is relatively high (about 78 degrees), and
I'm eager to sulfite the wine. I'd do a chromatogram, but in my experience,
the minimal amount of residual malic acid spot that might be there is not going
to be visible. My question is do I wait until there's ABSOLUTELY no activity,
or is this unreasonable. For all I know, this is simply CO2 that might be in
solution bubbling off.

Lee
  #2 (permalink)  
Old 22-12-2004, 02:32 AM
Tom S
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Posts: n/a
Default


"LG1111" wrote in message
...
For the first time this year, I've had really healthy MLF's. After about
a
month of a very vigorous secondary, things are settling down, but there's
still
an occasional bubble....like you have to stare at the carboy to see the
occasional blip. The temperature is relatively high (about 78 degrees),
and
I'm eager to sulfite the wine. I'd do a chromatogram, but in my
experience,
the minimal amount of residual malic acid spot that might be there is not
going
to be visible. My question is do I wait until there's ABSOLUTELY no
activity,
or is this unreasonable. For all I know, this is simply CO2 that might be
in
solution bubbling off.


Sounds like it's done. Sulfite, top up and bung it - bearing the usual
caveats if it's in a glass carboy.

Tom S

Tom S


  #3 (permalink)  
Old 22-12-2004, 02:32 AM
Tom S
Usenet poster
 
Posts: n/a
Default


"LG1111" wrote in message
...
For the first time this year, I've had really healthy MLF's. After about
a
month of a very vigorous secondary, things are settling down, but there's
still
an occasional bubble....like you have to stare at the carboy to see the
occasional blip. The temperature is relatively high (about 78 degrees),
and
I'm eager to sulfite the wine. I'd do a chromatogram, but in my
experience,
the minimal amount of residual malic acid spot that might be there is not
going
to be visible. My question is do I wait until there's ABSOLUTELY no
activity,
or is this unreasonable. For all I know, this is simply CO2 that might be
in
solution bubbling off.


Sounds like it's done. Sulfite, top up and bung it - bearing the usual
caveats if it's in a glass carboy.

Tom S

Tom S


 




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