Is it better to press of after alcoholic fermentation and then add the
ML and let it sit in 23 liter carboids in a warm room till the Ml is
complete or is it better to add the ML into the primary fermentor at
the end of alcoholic fermentation, cover the wine and wait till the ML
is complete?
Also should the wine be stirred while going through ML or can this
introduce to much oxygen possibly causing spoilage.

"Jim" wrote in message
...
Is it better to press of after alcoholic fermentation and then add the
ML and let it sit in 23 liter carboids in a warm room till the Ml is
complete or is it better to add the ML into the primary fermentor at
the end of alcoholic fermentation, cover the wine and wait till the ML
is complete?

Pick door #1.

Also should the wine be stirred while going through ML or can this
introduce to much oxygen possibly causing spoilage.

Stirring is not necessary unless you are conducting ML on the lees.

Tom S

Tom I usually finds it takes about 2 weeks on the lees, how much
stirring should I do?

On Fri, 14 Oct 2005 06:19:00 GMT, "Tom S"
wrote:


"Jim" wrote in message
.. .
Is it better to press of after alcoholic fermentation and then add the
ML and let it sit in 23 liter carboids in a warm room till the Ml is
complete or is it better to add the ML into the primary fermentor at
the end of alcoholic fermentation, cover the wine and wait till the ML
is complete?

Pick door #1.

Also should the wine be stirred while going through ML or can this
introduce to much oxygen possibly causing spoilage.

Stirring is not necessary unless you are conducting ML on the lees.

Tom S

"Jim" wrote in message
...
Tom I usually finds it takes about 2 weeks on the lees, how much
stirring should I do?

Depends on whether they are fine or gross lees. If the wine has only fine
lees you may not need to stir at all. If the lees include lots of fruit
pulp you would need to stir every couple of days or so and keep vigilant for
an H2S problem.

Tom S

Thank you Tom for the information, it would be on the gross lees in a
45 gallon primary fermentor. I lay a large plastic garbage bag on the
surface of the juice and remove it to stir things up then replace it
to minimize air contact with the wine. So far this seams to have done
the job with out any bad odors and the conversion from malic to lactic
has taken 2 weeks.


On Fri, 14 Oct 2005 19:09:48 GMT, "Tom S"
wrote:


"Jim" wrote in message
.. .
Tom I usually finds it takes about 2 weeks on the lees, how much
stirring should I do?

Depends on whether they are fine or gross lees. If the wine has only fine
lees you may not need to stir at all. If the lees include lots of fruit
pulp you would need to stir every couple of days or so and keep vigilant for
an H2S problem.

Tom S