MLF in pasteurized juice (?)
 

Conceivably, I'd like to attempt MLF this coming season. I've
generally worked with non-concentrated pasteurized juice in the past.
Is MLF an option for this type of must? I know it's not an option for
a concentrate. I may "ameliorate" the must with a few pounds of
grapes. I'm not equipped to make wine from grapes themselves which I
know is the usual context for MLF.

Thanks, Jim

MLF in pasteurized juice (?)
 

MLF in pasteurized juice (?)
 

>
> I suspsect that MLF is not usually done with 'kits' because it changes
> the balance of the wine. Best to look at your starting parameters (TA
> vs pH) and go from there. MLF greatly influences these important
> factors, so it's wise to monitor and possibly adjust these
> accordingly.
>
> clyde

MLF is strongly not recommended with kits because most (all?) of the
acid in the kit is malic - I think this is done to prevent tartrate
precipitation. The change in balance would be pretty drastic.

Also, TA (not sure about pH) cannot be measured before fermentation on
kit wines that have been made with concentrate. Some of the acid is
bound during the concentration process, so the measurement will be
artificially low. Post fermentation measurements will be accurate.

For pasteurized juices, both of these should not be issues, as long as
the "juice" has not been reconstituted from concentrate. Lots of the
"100% juice" kits on the market are if you read the fine print.

Pp

MLF in pasteurized juice (?)
 

Thanks Clyde. Yes, I know MLF changes a lot of chemistry, which is
the whole point. Some of my 10 month old wines are tart and I suspect
they are high in malic acid. I wanted to make sure pasteurization was
not a problem to the MLF for next time.

MLF would ruin a kit wine. 'Twould be unstable and flabby to the
extreme.

MLF in pasteurized juice (?)
 

Clyde, et al.
MLF is not recommended for kit wines as sorbate is an additive that is
included with the kit which the 'directions' instruct the wine-maker to add.
Remember this equasion; Sorbate + ML = Geraniums! Your wine will come out
smelling and tasting like geraniums and there is _nothing_ you can do to
correct it.
Joanne
from the wild places of Albuquerque, New Mexico

"Clyde Gill" > wrote in message
om...
> (glad heart) wrote in message
. com>...
> > Conceivably, I'd like to attempt MLF this coming season. I've
> > generally worked with non-concentrated pasteurized juice in the past.
> > Is MLF an option for this type of must? I know it's not an option for
> > a concentrate.
>
> I've never made kit wine, but I bet if the pH is above 3.3 and you add
> MLB then keep it at 70F, you'd see MLF occur. Same goes for your
> pasteurized must. Initial sulfite levels will dictate a roll, but I've
> evidence that total SO2 levels do not totally inhibit MLF.... contrary
> to what some wise men are saying these days.
>
> I may "ameliorate" the must with a few pounds of
> > grapes. I'm not equipped to make wine from grapes themselves which I
> > know is the usual context for MLF.
> >
>
> I suspsect that MLF is not usually done with 'kits' because it changes
> the balance of the wine. Best to look at your starting parameters (TA
> vs pH) and go from there. MLF greatly influences these important
> factors, so it's wise to monitor and possibly adjust these
> accordingly.
>
> clyde