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I had a unopened package (unexpired) of Viniflora CH-16 in my freezer and thinking it would work in Chardonnay I measured and added it to the juice after completion of primarily.   The Chardonnay was from a juice concentrate which has been racked to a secondary container under temperature control. This morning thinking that a nutrient would be necessary in a few days, I researched the bacteria and see its target are for red wines with high alcohol.  The pain of being a winemaker of only a few years, so much to learn.

Question: Will Viniflora CH-16 work on Chardonnay which has a pH of 3.44 and targeted alcohol or 10-11%.  I have activity in the secondary vessel and keeping the juice in my cooler tent under heat to keep it at 69-70 degrees F.  If not can you suggest another bacteria that can be added without destroying the wine?  Also, is the temperature correct, if not can you kindly suggest a revised target temperature? Finally, is a nutrient required to feed the bacteria and if so what would you recommend?

Three days following the addition of the bacteria i felt that it was time to feed the bacteria and obtained an MLF nutrient (MicroEssentials Oenoes) on the recommendation of our local wine lab.  They advised to hydrate the nutrient with wine, stir and discharge directly into the carboy.  Immediately I was dealing with a suds episode similar to a wash machine with a over loaded soap application.  Trust that I have never witnessed the generation of bubbles at such a velocity that included leaving the wine vessel.  This unexpected and underappreciated activity has resulted in the wine far below the vessel neck which must be addressed soon.  On the advise of my consultant winemaker I will top the vessel with a similar commercially produced wine and all should be better.

Last edited by Wine Server OF
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