anyone ever start MLF really late?

[marc]

So, it has been a year now and my 08 Cab never went through MLF. The
test strip tells me so, as well as the tart "granny apple" finish to
it. A few weeks ago I added new MLFculture and nutrient in hopes that
it would start up again. I have put limited sulfites in it so far,
and that was a while ago. i have it in the basement with the heat on
at about 75 degrees right now. Does anyone out there think I have a
chance with this??

Additionally, I have been drinking it, and the tartness does mellow
once I put it in the keg, and less so in what little I have bottled.
However, this is 60 gallons I have left to go and would hate to see it
go to waste. In about 2 weeks I will need to get it out of the demis
and bottle it to make room for the 09. So I have 3 questions:
1) does it have a chance?
2) if it is not finished in another 2 weeks and doesn't show progress
on the strip test, is it ok to bottle?
3) if it is showing progress on the MLF test, but I need to get it out
of the demis to make room, what do I do? i was thinking of putting it
back into a primary fermenter and putting some plastic down on the
surface and seal it up for a while. Any thoughts?

thanks

[Strongarm]

I have never seen tempature actually increase or decrease the chance
of MLF. You really need to look at your TA and PH. You don't mention
how long you have had in in the demi? Chances of MLF in the bottle are
nil. I would go out and buy another demi(s) if this is a real conern.
I would not put it back into the fermenter because there is no
bacterial protection in there. Your protection is a full container
with little not no air space at the fermentation lock. MLF is not
required, some years they do and some year they don't. If you have to
move it, then that is what you will do.

Tom

[marc]

So if MLF doesn't finish, bottling is not a concern? The TA is .7 and
the ph is 3.4

> Tom- Hide quoted text -
>
> - Show quoted text -

[BrutusUno]

I thought that too much alcohol would prevent the Malolactic from
happening again...

[Jerry]

If malolactic fermentation is to be encouraged, the temperature of the
wine during storage is a major consideration; it ought to be
maintained at 18 degrees (C) [64.4 degrees F]. Boulton et
al."Principles and Practices of Winemaking."

A simple and inexpensive solution vis-a-vis heating a carboy, small
tank or barrel is an aquarium heater. I have heated barrels and tanks
this way but have no experienc ein carboys with an aquarium heater.

Jerry
De Angelis Wine

[doub...@hotmail.com]

What yeast did you use on this wine last year?

On Sep 14, 12:48 pm, marc <marcort...@verizon.net> wrote: