Hey, thanks for the demo. I don't typically bother testing for MLF completion, and have had some "frizzante" wines in the past. As a result, my tactic has been to just wait a really long time before bottling. But seeing this video has convinced me that it's time to take the time to perform this test, and will do so with the wine I have in-barrel now.
Thank you for an excellent demonstration, this is our first experience with wine making with real instruction. We are making six different wines, Sangiovese Rose free run, Sangiovese, Petite Sirah, Sirah, Grenache (all frozen buckets) and finally fresh Catawba Grapes - we grew ourselves here in the Seattle area ( Tastes like Welches grape juice). We are relying heavily on your instruction and so far, so good.
Thanks for another great video. I was just thinking that it's been awhile so glad to see this one. I refer back to your TA titration video every time I run one! I've also adopted your Epic yeast starter for every fermentation. Keep up the excellent work.
A very clear explanation of the chromatography test for MLF completion. Gotta say, that the test set up is not inexpensive if you are making say, one or two grape wines (or even cider ) a year and you want to know whether the malic has been converted to lactic. May not be as reliable - or as scientific - but I would assume that it takes - what? about 2 months for MLF to be completed after you add the bacterial culture, and if you are not seeing any bubbles associated with MLF (assume you add the bacterium after primary fermentation has ceased) then is the cost of the test papers and solvents really worth it? Sure, $100 is not a mortgage but if one is on a tight budget, $100 can buy a fair amount of country wine fruit or honey for a mead...
Thanks! If you are using a good MLB culture, keep the temp around 70-75F and give it a stir or two in the first couple weeks you can be pretty sure that malolactic fermentation has completed in a month or so and just skip the test. If your pH is low or your alcohol is high (or both) it gets a little more iffy if it is going to complete. Definitely not a test that is a high priority until you are a little deeper into winemaking. It is about $1 per wine which is worth it as long as you are testing five or six gallons at a time though.
I went double skin pack, double seed pack since the kits are often a little thin. We'll see how they go! We are about two months in now and they are not too bad. They had a little "kit smell" (banana runts), but that seems to be dissipating. I've still added yet a little more tannin which seems to be helping get them in the right direction (more wine tannin complex). It's just hard to match the body that comes from all that seed and skin time of a traditionally fermented red.
@@TheHomeWinemakingChannel I also went double seed pack. Mine is still early on (still in primary, yeast pitched ~8 days ago as of me typing). However, for an absolute newbie like me (I started making wine this year) the quality of the components was superior to others I have tried. Also, again for newbies, the instructions are very good. I completely understand how it is impossible to match the skin and seed contact time from a traditional grape fermentation. Is using any kit the same as growing or buying fresh or frozen grapes, and fermenting in a traditional way? No. Is it a good way to begin learning how to make wine? I think so.
@@Timothy_Smith it is definitely a great way to learn! I think most of us learned that way. The equipment necessary to make wine from grapes is pretty costly and hard to justify until you are pretty sure you are going to stick with it. If you do it right, your tastes will evolve at about the same rate as your winemaking skills.
@@TheHomeWinemakingChannel That makes a ton of sense. I have tried one of my first kit wines, and I was happy for the result - for the level of kit wine it was. However, I can tell that I have a long way to go, and many glasses of "quality control" to test as I learn, make mistakes, and hopefully get better as a winemaker.
Hi. For few months I have followed your channel, that motivated me to start the different fruit wine making. I have a doubt and I'd very happy if you can help with your experience: after fermentation, my wines usually taste strong alcohol both in nose and mouth feelings. Does this characteristic smooth with age time? My oldest wine is only 6 months age and it is bottled already. Should I expect this alcohol to smooth along the ageing?
Thanks for all the great content! Malo is a BIG deal. I don’t test; just let it stop bubbling….maybe I’ll up my game in the future. Any suggestions on stirring the wine during the Malo? Weekly? Daily? Not at all?
It usually finishes in about a month doing that but I generally will wait about two months before sulfiting if it is a red. That is assuming it is made from fresh grapes and has an abundance of tannin to consume any oxygen that finds it's way in
@@TheHomeWinemakingChannel Good to know. last year my Malo quit and I had to build up a starter and keep a space heater nearby to keep it from getting too cold. Love all your great content!
@@tbojai Yeah you are good to go. A lot of people make wine from concentrate or juice buckets which have almost non-existent tannin. If your pH is high (above about 3.7) I would use a little more caution about extending the pre-sulfite phase too long.
Just bought that kit and am running a test now. Don't understand the reason/ logic of the stapling? Did it matter which end you put into the solution? I didn't see it stated and thought probably then sample end in first to the bottom, but assume that since the sheet will wick everything it might not make a difference? You thoughts?
Sample end goes down. Yes, it has to wick past the samples. The staples are just to make it into a circle so it doesn't press up against the walls of the container and disrupt the wicking.
How do you store the solvent? I carefully pour it back into the solvent container and then attempt to clean out the larger container but the smell/staining in the larger container is pretty harsh. Any tips for cleaning it that you use?
I just keep it in the larger container, sealed, and top up when necessary. No need to mess around with pouring back and forth and no need to worry about the staining.
@@TheHomeWinemakingChannel thank you , I’ve tried to stay clear of the stabilizer’s but it’s no going to work I see . I’m thinking of reducing juice and adding sweeter , sugars? Then stabilizer ? Thanks for your input! 👍
This was the EXACT video I was looking for. Thank you for the great content. I’m testing Malo today!
Hey, thanks for the demo. I don't typically bother testing for MLF completion, and have had some "frizzante" wines in the past. As a result, my tactic has been to just wait a really long time before bottling. But seeing this video has convinced me that it's time to take the time to perform this test, and will do so with the wine I have in-barrel now.
Same for me. I usually just wait it out on the Malo.
Thank you for an excellent demonstration, this is our first experience with wine making with real instruction. We are making six different wines, Sangiovese Rose free run, Sangiovese, Petite Sirah, Sirah, Grenache (all frozen buckets) and finally fresh Catawba Grapes - we grew ourselves here in the Seattle area ( Tastes like Welches grape juice). We are relying heavily on your instruction and so far, so good.
Awesome! You may want to do a "Super Tuscan" by blending some Sangiovese with a little Petit Sirah. Glad it is all looking good!
The best video on line for doing this test. Thank you for doing this!!!!
Thanks. That was very informative.
Thanks for another great video. I was just thinking that it's been awhile so glad to see this one. I refer back to your TA titration video every time I run one! I've also adopted your Epic yeast starter for every fermentation. Keep up the excellent work.
Haha no problem! I'm glad the videos can be helpful!
A very clear explanation of the chromatography test for MLF completion. Gotta say, that the test set up is not inexpensive if you are making say, one or two grape wines (or even cider ) a year and you want to know whether the malic has been converted to lactic. May not be as reliable - or as scientific - but I would assume that it takes - what? about 2 months for MLF to be completed after you add the bacterial culture, and if you are not seeing any bubbles associated with MLF (assume you add the bacterium after primary fermentation has ceased) then is the cost of the test papers and solvents really worth it? Sure, $100 is not a mortgage but if one is on a tight budget, $100 can buy a fair amount of country wine fruit or honey for a mead...
Thanks! If you are using a good MLB culture, keep the temp around 70-75F and give it a stir or two in the first couple weeks you can be pretty sure that malolactic fermentation has completed in a month or so and just skip the test. If your pH is low or your alcohol is high (or both) it gets a little more iffy if it is going to complete. Definitely not a test that is a high priority until you are a little deeper into winemaking. It is about $1 per wine which is worth it as long as you are testing five or six gallons at a time though.
Bottled my first Finer kit with double grape packs. This winter darkest red wine I have made
im just here to like this awesome video
For a beginner like myself, I have liked the only FWK I have done - a pinot noir.
I went double skin pack, double seed pack since the kits are often a little thin. We'll see how they go! We are about two months in now and they are not too bad. They had a little "kit smell" (banana runts), but that seems to be dissipating. I've still added yet a little more tannin which seems to be helping get them in the right direction (more wine tannin complex). It's just hard to match the body that comes from all that seed and skin time of a traditionally fermented red.
@@TheHomeWinemakingChannel I also went double seed pack. Mine is still early on (still in primary, yeast pitched ~8 days ago as of me typing). However, for an absolute newbie like me (I started making wine this year) the quality of the components was superior to others I have tried. Also, again for newbies, the instructions are very good.
I completely understand how it is impossible to match the skin and seed contact time from a traditional grape fermentation. Is using any kit the same as growing or buying fresh or frozen grapes, and fermenting in a traditional way? No. Is it a good way to begin learning how to make wine? I think so.
@@Timothy_Smith it is definitely a great way to learn! I think most of us learned that way. The equipment necessary to make wine from grapes is pretty costly and hard to justify until you are pretty sure you are going to stick with it. If you do it right, your tastes will evolve at about the same rate as your winemaking skills.
@@TheHomeWinemakingChannel That makes a ton of sense. I have tried one of my first kit wines, and I was happy for the result - for the level of kit wine it was. However, I can tell that I have a long way to go, and many glasses of "quality control" to test as I learn, make mistakes, and hopefully get better as a winemaker.
Do you ever do a VA test? Is it important to do even if youre a beginner?
Love this channel
When making say a blueberry wine or other fruit wine should you avoid or encourag MLF?
Hi. For few months I have followed your channel, that motivated me to start the different fruit wine making. I have a doubt and I'd very happy if you can help with your experience: after fermentation, my wines usually taste strong alcohol both in nose and mouth feelings. Does this characteristic smooth with age time? My oldest wine is only 6 months age and it is bottled already. Should I expect this alcohol to smooth along the ageing?
Can the test paper be cut in half or 1/3 to test only one sample?
How can i reach out to speak with you regarding my result.
Should "orange" or amber wine go through mlf conversion?
Thanks for all the great content! Malo is a BIG deal. I don’t test; just let it stop bubbling….maybe I’ll up my game in the future.
Any suggestions on stirring the wine during the Malo? Weekly? Daily? Not at all?
Thanks! I stir it in about 5 days and 10 days after adding bacteria, then let it be and just try to keep it from getting below about 68F.
It usually finishes in about a month doing that but I generally will wait about two months before sulfiting if it is a red. That is assuming it is made from fresh grapes and has an abundance of tannin to consume any oxygen that finds it's way in
@@TheHomeWinemakingChannel
Good to know. last year my Malo quit and I had to build up a starter and keep a space heater nearby to keep it from getting too cold.
Love all your great content!
@@TheHomeWinemakingChannel
Great to know! I grow my own grapes and the fruit is generally pretty fresh
@@tbojai Yeah you are good to go. A lot of people make wine from concentrate or juice buckets which have almost non-existent tannin. If your pH is high (above about 3.7) I would use a little more caution about extending the pre-sulfite phase too long.
Just bought that kit and am running a test now. Don't understand the reason/ logic of the stapling? Did it matter which end you put into the solution? I didn't see it stated and thought probably then sample end in first to the bottom, but assume that since the sheet will wick everything it might not make a difference? You thoughts?
Sample end goes down. Yes, it has to wick past the samples. The staples are just to make it into a circle so it doesn't press up against the walls of the container and disrupt the wicking.
I've had two bad sample trials and not sure what's going wrong but don't seem to be getting the wicking in line as you seem to have on yours.
Shots fired! I'm feeling.... exposed.... lol
Wine down! Wine down!
More videos please. Like to see a banana wine video, Please.
How do you store the solvent? I carefully pour it back into the solvent container and then attempt to clean out the larger container but the smell/staining in the larger container is pretty harsh. Any tips for cleaning it that you use?
I just keep it in the larger container, sealed, and top up when necessary. No need to mess around with pouring back and forth and no need to worry about the staining.
I made raspberry wine it’s tasty but tart ? How to make it more gentle on the palate? Thank you 😳
You likely are going to want to back sweeten it a good bit. A raspberry without sugar will smell good but taste like a sour candy.
@@TheHomeWinemakingChannel thank you , I’ve tried to stay clear of the stabilizer’s but it’s no going to work I see . I’m thinking of reducing juice and adding sweeter , sugars? Then stabilizer ? Thanks for your input! 👍
First!
There's a first for everything!
@@TheHomeWinemakingChannel lol