Does anybody like math with their wine? Cabernet Sauvigon juice
 

Heres the start: 14% PA
1.100 SG
25 brix Constant 70degree F temp.
After 96 hours : 10 % PA
1.074 SG
17 brix
Does it look like everything is on track? Nothing was added to
the fresh juice except the yeast, altho I am toying with the idea of
throwing in a malolactic bacteria. Anybody care to throw in a few
cents?...............jb

Does anybody like math with their wine? Cabernet Sauvigon juice
 

Throw in the Malo-Lactic ASAP...it's best added at these early stages
of fermentation. Afer racking into secondary and topping off, DO NOT
add any sulfite...this will render the bacteria lifeless. If you're
considering adding K-sorbate, don't, because it will give off bad
flavors with malo-lactic. If your wine is fermented to dryness,
there's no reason to sorbate anyway. I ML'd a Cab. Sauv. and a
Merlot, and they came out great! Give it 2-3 mos. to do the trick.
Did you sulfite 24 hrs. before pitching yeast to kill of the wilds?
MLF will stil happen, but I'd stir the must VIGOROUSLY to gas some of
it off. I think 30ppm + of sulfite is close to the "cut off" point
for MLF. Your other numbers seem OK...Good luck!

Mark L.



(ineedabiggaboat) wrote in message . com>...
> Heres the start: 14% PA
> 1.100 SG
> 25 brix Constant 70degree F temp.
> After 96 hours : 10 % PA
> 1.074 SG
> 17 brix
> Does it look like everything is on track? Nothing was added to
> the fresh juice except the yeast, altho I am toying with the idea of
> throwing in a malolactic bacteria. Anybody care to throw in a few
> cents?...............jb