Just a note that I was very happy with the Hansen CH16 dry ML culture -
I had several carboys of 15-16% Petite Sirah with ML stuck in various
stages. All of them are now finished, in less than a month after adding
the culture. I had to add it twice - first time dissolved in small
amount of wine but that didn't work; the second time I used the dry
culture directly, that worked like a charm. For some reason, there were
no visible bubbles coming up for some reason, only a ring of them in
the neck of the carboy...?

Pp

pp

I remember you were concerned about that. Great that you finished, and
now can sleep better.

I must admit to not liking the wait, as I relax quite a bit more once I
can add appropriate SO2 to the wines. I suppose awaiting MLF to compete
is the winemakers version of "living on the edge". :-)

Regards

Jerry




"pp" > wrote in message
oups.com...
> Just a note that I was very happy with the Hansen CH16 dry ML
> culture -
> I had several carboys of 15-16% Petite Sirah with ML stuck in various
> stages. All of them are now finished, in less than a month after
> adding
> the culture. I had to add it twice - first time dissolved in small
> amount of wine but that didn't work; the second time I used the dry
> culture directly, that worked like a charm. For some reason, there
> were
> no visible bubbles coming up for some reason, only a ring of them in
> the neck of the carboy...?
>
> Pp
>

"Jerry DeAngelis" > wrote in message
k.net...
> pp
>
> I remember you were concerned about that. Great that you finished, and
> now can sleep better.
>
> I must admit to not liking the wait, as I relax quite a bit more once I
> can add appropriate SO2 to the wines. I suppose awaiting MLF to compete
> is the winemakers version of "living on the edge". :-)

I guess this is what I'm seeing. I mix the ingredients, pitch the yeast
and put it in a carboy with an airlock until ALL bubbling is over, even the
itty bitty ones. I can do a "primary" ferment for a year....
Will MLF just naturally start after regular fermentation is over????
Bob
--
Please excuse any errors in my post,
as I have dain bramage.

>
> Regards
>
> Jerry
>
>
>
>
> "pp" > wrote in message
> oups.com...
> > Just a note that I was very happy with the Hansen CH16 dry ML
> > culture -
> > I had several carboys of 15-16% Petite Sirah with ML stuck in various
> > stages. All of them are now finished, in less than a month after
> > adding
> > the culture. I had to add it twice - first time dissolved in small
> > amount of wine but that didn't work; the second time I used the dry
> > culture directly, that worked like a charm. For some reason, there
> > were
> > no visible bubbles coming up for some reason, only a ring of them in
> > the neck of the carboy...?
> >
> > Pp
> >
>
>

Jerry DeAngelis wrote:
> pp
>
> I remember you were concerned about that. Great that you finished,
and
> now can sleep better.
>
> I must admit to not liking the wait, as I relax quite a bit more once
I
> can add appropriate SO2 to the wines. I suppose awaiting MLF to
compete
> is the winemakers version of "living on the edge". :-)
>
> Regards
>
> Jerry
>

Jerry:

Yes, I am pretty happy about this, especially since I haven't seen any
small bubbles coming up, so I thought the culture didn't help.

I had some leftover stuff - 4L and 2L bottles that I didn't bother to
test for finished ML. I want to use these as blenders, so I treated
them with lysozyme and then bentonite, per our previous discussion. I
haven't racked yet, but my observations so far are that the lysozyme
addition generated a lot of fluffy sediment and the bentonite seemed to
compact it. I guess he real test will come after I blend this to the
other wines, which are now clear and don't throw any sediment. I'll
keep you posted.

I haven't taste check against the bulk of the wine that was untreated,
but from memory, I think the lysozyme did strip out a fair amount of
tannin.

Pp