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Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
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![]() "Jim" > wrote in message ... > On 21 Oct 2005 01:05:31 -0700, "Ben Rotter" > > wrote: > >>DV, >> >>There are a number of issues to consider with regards to the timing of >>MLB inoculation. >> >>See under "Timing of inoculation of cultured MLB" at >>http://members.tripod.com/~BRotter/MLF.htm. >> >>HTH, >>Ben > Well after reading this article I have decided to no longer perform ML > on the gross lees but instead press of after alcoholic fermentation > wait 3 days to allow settling rack and then add my ML to the remaining > fine lees. Keep the carboys under air lock and as Tom suggested stir > every couple of days till ML is complete add 50ppm SO2, rack then bulk > age. How does this protocol sound? That'll work. You probably woudn't need to stir using that protocol since you will only have fine lees. It's only when you have gross lees present that you have a potential H2S problem. Tom S |
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