![]() |
|
Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups. You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact support. |
|
|||||||
| 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. |
|
|
LinkBack | Thread Tools | Search this Thread | Display Modes |
|
|||
|
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 |
|
|||
|
"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 |
|
|||
|
"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 |