5 replies to this topic

[InvestmentGuy]

Newbie trying to figure out what is going on. I pressed my cab and it tasted great. Then racked off gross less after 2 days and the wine taste completly different, very spritzy. What is this and will time fix? Thanks

[gregorio]

Some more detail would be helpful but my guess is that it is going through MLF

[InvestmentGuy]

I pressed at 0 brix into a 6 gallon carboy,tasted good- next morning noticed there was some
Activity, small amount of wine
Came out of airlock

Racked off gross to add mlf bacteria, at racking wine tasted very fizzy/spritzy...what happened over the two days sitting on gross lees?

Thanks for ur help

[gregorio]

Couple things could have happened. First, 0 Brix is not exactly dry. It should be slightly negative like -0.5 to -1.5. The racking process stirs up the yeast that have sunk into the lees giving them access to both the sugar and nutrients needed to continue their work. Pressing also releases that last bit of sugar trapped in the skins that is very difficult for the yeast to get. Second, there are plenty of native strains of bacteria present that can metabolize Malic acid and release CO2 before you have a chance to add your lab isolate. Again, stirring up the brew invigorates everything. Last, and less likely in your case, the wine is saturated with CO2.

[InvestmentGuy]

Will it be ok? Do I need to do anything other than stir twice a week during MLF

[gregorio]

As long as it is still fermenting, nothing to do but stir and wait. Once it is done, CO2 production will cease. Depending on your cellar techniques, the wine may or may not need to be degassed.