I'm making a batch of Baco Noir and it's fermented out almost to
completion in just 4 days. I originally intended, on advice given, to
leave it on the skins for 10-12 days. It's unsulphited ATM because
I'll be innoculating with ML culture. Is it safe to leave the wine &
skins in the primary pail and continue to punch the cap down up to the
~10-12 day mark with no sulphite and no more active fermentation? I'm
assuming that it would be a bad idea to go ahead and innoculate with ML
culture since they're anaerobic and shouldn't deal well with the
aeration that comes with cap punching? Or should I go ahead and
innoculate with the ML and continue the maceration before pressing in a
week or so and transfering it to a carboy?

Any help appreciated.

Travis

P.S. When I say "almost completion" I forgot to specifically state that
it's at 1.000 S.G.

Trevor : I would innocualte now with the MLF, and keep warm 20-25C .
-this should allow the MLF to proceed rapidly.

- To avoid bacteria et al, Place plastic wrap(saran wrap) over top
of the must. This will capture the CO2 that is still being produced by
the
must (It still has some sugars to ferment).

-Continue to puch down the cap 2X a day and replace the wrap each time

-After Pressing continue to keep wine at 20C or so for at least a month

Keep topped up to minimise air contact.
Smell occasional to make sur no sulfur smells.
Suggest to stirr lees 1 a week to avoid the Sulfur developing.
(This also contributes to the MLF continuing and complexity in the
wine.).

-After 1 month on gross lees Rack and Sulfate. Store cool 15c
you MLF should be done by the 1st Racking .

I hope this helps.

The Chateau Plonk de Jacques wrote:

> I hope this helps.

Helps a lot. Thanks.
(BTW My name is Travis... I get that a lot...)

Travis.

Do you mean covering the fermentor with wrap, or actually covering the
surface of the wine with wrap?


Brian

I said "Place plastic wrap(saran wrap) over top
of the must" IE Cover the surface of the must=
(Grape skins and Juice) with the plastic wrap.
You should already have a lid for the Primary Fermentor
and have it on , except when working on the must/wine.

This is part of the technique for an Extended Maceration
or Fermentation - to extract as much colour and
body from the wine. But that is a different topic.

I hope this helps