Thanks Tom, additional questions below:

In article >, =20
says...
>=20
> "Daniel Tortoricci" > wrote in message
> ...
> > This is the first year I am planning on malolactic fermentation for my
> > reds if acidity is right. Two questions:
> >
> > 1. Given that Zin tends to get high in alcohol, I am considering adding
> > MLF during primary fermentation. This make sense?
>=20
> Yes. It's useful to take advantage of the temperature spike during
> fermentation to get the ML going. If you're going to do this, let the
> fermentation get started for a day or so and then add the ML culture. BT=
W,
> you should not add any sulfite at crush or the ML may not start until muc=
h
> later. Also, don't do this using a Bayanus strain of yeast such as the
> ever-popular EC1118 (Prise de Mousse). Bayanus and ML bacteria compete f=
or
> the same nutrients IIRC.
>=20
> The above are recommendations from The Wine Lab. I've followed their adv=
ice
> for many years with no problem.
>=20

Absolutely no sulfite or minimal, something minimal like 10?


> > 2. Temperature wise, I have two choices - a wine room at 56 deg or in t=
he
> > house which probably averages mid 70s.
>=20
> You want red fermentations to develop some heat. Peak temps in the 80s a=
nd
> 90s are OK. That won't kill the yeast, and it makes for good color
> extraction. I once had a Pinot Noir peak at over 100=BAF without stickin=
g.
> It went dry virtually overnight! (That was in 1983, and it was really ho=
t
> that year.) Anyway, the time for the cold room is after the wine finishe=
s
> ML. That's also when you should first add sulfite.
>=20
> Tom S
>=20
Primary I always do in the house (avg mid 70s) and temperature peaks in=20
the 90's during primary fermentation. I guess I need the same=20
environment for MLF as well (which means I'll be looking at those tanks=20
for a number of weeks).

Thanks Tom, additional questions below:

In article >, =20
says...
>=20
> "Daniel Tortoricci" > wrote in message
> ...
> > This is the first year I am planning on malolactic fermentation for my
> > reds if acidity is right. Two questions:
> >
> > 1. Given that Zin tends to get high in alcohol, I am considering adding
> > MLF during primary fermentation. This make sense?
>=20
> Yes. It's useful to take advantage of the temperature spike during
> fermentation to get the ML going. If you're going to do this, let the
> fermentation get started for a day or so and then add the ML culture. BT=
W,
> you should not add any sulfite at crush or the ML may not start until muc=
h
> later. Also, don't do this using a Bayanus strain of yeast such as the
> ever-popular EC1118 (Prise de Mousse). Bayanus and ML bacteria compete f=
or
> the same nutrients IIRC.
>=20
> The above are recommendations from The Wine Lab. I've followed their adv=
ice
> for many years with no problem.
>=20

Absolutely no sulfite or minimal, something minimal like 10?


> > 2. Temperature wise, I have two choices - a wine room at 56 deg or in t=
he
> > house which probably averages mid 70s.
>=20
> You want red fermentations to develop some heat. Peak temps in the 80s a=
nd
> 90s are OK. That won't kill the yeast, and it makes for good color
> extraction. I once had a Pinot Noir peak at over 100=BAF without stickin=
g.
> It went dry virtually overnight! (That was in 1983, and it was really ho=
t
> that year.) Anyway, the time for the cold room is after the wine finishe=
s
> ML. That's also when you should first add sulfite.
>=20
> Tom S
>=20
Primary I always do in the house (avg mid 70s) and temperature peaks in=20
the 90's during primary fermentation. I guess I need the same=20
environment for MLF as well (which means I'll be looking at those tanks=20
for a number of weeks).

> 1. Given that Zin tends to get high in alcohol, I am considering adding
> MLF during primary fermentation. This make sense?

Definitely.

> 2. Tempeture wise, I have two choices - a wine room at 56 deg or in the
> house which probably averages mid 70s. Looks like the house is the
> better temp for this but would like to get it into the wine room as soon
> as possible. Any experience if adding MLF bacteria during or after
> primary fermentation hastens MLF?

I don't believe inoculating MLB during fermentation necessarily
hastens MLF. Mid-70's in the house is certainly preferable. One thing
to keep in mind if you are inoculating during fermentation is
yeast-MLB compatability (e.g. bayanus yeast strains tend to compete
for nutrients and this can be an issue).

HTH,
Ben

> 1. Given that Zin tends to get high in alcohol, I am considering adding
> MLF during primary fermentation. This make sense?

Definitely.

> 2. Tempeture wise, I have two choices - a wine room at 56 deg or in the
> house which probably averages mid 70s. Looks like the house is the
> better temp for this but would like to get it into the wine room as soon
> as possible. Any experience if adding MLF bacteria during or after
> primary fermentation hastens MLF?

I don't believe inoculating MLB during fermentation necessarily
hastens MLF. Mid-70's in the house is certainly preferable. One thing
to keep in mind if you are inoculating during fermentation is
yeast-MLB compatability (e.g. bayanus yeast strains tend to compete
for nutrients and this can be an issue).

HTH,
Ben

"Daniel Tortoricci" > wrote in message
...
Thanks Tom, additional questions below:

Absolutely no sulfite or minimal, something minimal like 10?

I use none if the fruit looks clean (no rot).

Tom S