MLF and Extended maceration
 

Does anyone have an opinion as to whether it is ok to add ML culture
at dryness, but before extended maceration? I have heard of adding it
to the must at the end of the fermentation, but am not sure how
extended maceration would effect this.
thanks

MLF and Extended maceration
 

On Aug 27, 12:38 pm, wrote:
> Does anyone have an opinion as to whether it is ok to add ML culture
> at dryness, but before extended maceration? I have heard of adding it
> to the must at the end of the fermentation, but am not sure how
> extended maceration would effect this.
> thanks

Search the archives but I don't see any issue here. Most of the
advice I have seen says to add ML as you approach dryness so extended
maceration is just a detail. Just monitor for H2S; I think Tom S
always stirs anything with extended yeast contact to prevent that.
Seems like pretty good advice.

Joe

MLF and Extended maceration
 

On Aug 27, 12:55 pm, Joe Sallustio > wrote:
> On Aug 27, 12:38 pm, wrote:
>
> > Does anyone have an opinion as to whether it is ok to add ML culture
> > at dryness, but before extended maceration? I have heard of adding it
> > to the must at the end of the fermentation, but am not sure how
> > extended maceration would effect this.
> > thanks
>
> Search the archives but I don't see any issue here. Most of the
> advice I have seen says to add ML as you approach dryness so extended
> maceration is just a detail. Just monitor for H2S; I think Tom S
> always stirs anything with extended yeast contact to prevent that.
> Seems like pretty good advice.
>
> Joe
when you stay stir, are you talking about the lees too, or just
keeping the cap wet?

MLF and Extended maceration
 

On Aug 28, 10:26 am, wrote:
> On Aug 27, 12:55 pm, Joe Sallustio > wrote:> On Aug 27, 12:38 pm, wrote:
>
> > > Does anyone have an opinion as to whether it is ok to add ML culture
> > > at dryness, but before extended maceration? I have heard of adding it
> > > to the must at the end of the fermentation, but am not sure how
> > > extended maceration would effect this.
> > > thanks
>
> > Search the archives but I don't see any issue here. Most of the
> > advice I have seen says to add ML as you approach dryness so extended
> > maceration is just a detail. Just monitor for H2S; I think Tom S
> > always stirs anything with extended yeast contact to prevent that.
> > Seems like pretty good advice.
>
> > Joe
>
> when you stay stir, are you talking about the lees too, or just
> keeping the cap wet?

You'd be stirring the lees, that's where the H2S issue would develop.
There is really no cap during extended maceration, it's settled down
at that point because there is not enough CO2 generated to keep it up.

Pp

MLF and Extended maceration
 

On Aug 28, 2:20 pm, pp > wrote:
> On Aug 28, 10:26 am, wrote:
>
>
>
>
>
> > On Aug 27, 12:55 pm, Joe Sallustio > wrote:> On Aug 27, 12:38 pm, wrote:
>
> > > > Does anyone have an opinion as to whether it is ok to add ML culture
> > > > at dryness, but before extended maceration? I have heard of adding it
> > > > to the must at the end of the fermentation, but am not sure how
> > > > extended maceration would effect this.
> > > > thanks
>
> > > Search the archives but I don't see any issue here. Most of the
> > > advice I have seen says to add ML as you approach dryness so extended
> > > maceration is just a detail. Just monitor for H2S; I think Tom S
> > > always stirs anything with extended yeast contact to prevent that.
> > > Seems like pretty good advice.
>
> > > Joe
>
> > when you stay stir, are you talking about the lees too, or just
> > keeping the cap wet?
>
> You'd be stirring the lees, that's where the H2S issue would develop.
> There is really no cap during extended maceration, it's settled down
> at that point because there is not enough CO2 generated to keep it up.
>
> Pp- Hide quoted text -
>
> - Show quoted text -

I'm not sure i agree with that. In my last experience with EM the cap
was certainly there. And a lot of what I read as methods for EM
discuss the need to keep the cap wet. it is a good point about the
lees though.