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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. |
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08-04-2006, 09:16 PM
posted to rec.crafts.winemaking
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Excess Leucofood?
A friend believes he has put too much Leucofood into his wine (to help
start MLF) and believes it has given his wine an off odor. Has anyone ever experienced or heard of the problem of too much Leucofood causing a problem, and what could be done about it? Thanks Jeff 
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09-04-2006, 05:29 AM
posted to rec.crafts.winemaking
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Excess Leucofood?
jj wrote: A friend believes he has put too much Leucofood into his wine (to help start MLF) and believes it has given his wine an off odor. Has anyone ever experienced or heard of the problem of too much Leucofood causing a problem, and what could be done about it? Thanks Jeff Did MLF ever start? If the off flavor is there after fermentaion had completed he is mostly likely stuck with it....although it might age out or he might be able to fine it out.
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09-04-2006, 07:34 PM
posted to rec.crafts.winemaking
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Excess Leucofood?
He is not sure if MLF is complete, or even started in some carboys.
But I'm not ebntirely in agreement with his diagnosis of the problem - I've never had a Leucofood issue. Anyway, you've never had that problem? Jeff "Droopy" wrotC  RIVE_Ejj wrote: A friend believes he has put too much Leucofood into his wine (to help start MLF) and believes it has given his wine an off odor. Has anyone ever experienced or heard of the problem of too much Leucofood causing a problem, and what could be done about it? Thanks Jeff Did MLF ever start? If the off flavor is there after fermentaion had completed he is mostly likely stuck with it....although it might age out or he might be able to fine it out.
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