tag:blogger.com,1999:blog-17085756.post5083372710066440011..comments2023-09-29T03:48:24.274-04:00Comments on Chez Ray Winemaking: Review and Rating: ****+ Chez Ray M5 Las Brisas Merlot, 2005, Carneros, Sonoma County CAjorrayhttp://www.blogger.com/profile/08091347621678409530noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-17085756.post-68930318586190342972009-03-15T22:33:00.000-04:002009-03-15T22:33:00.000-04:00Chris,These are all excellent questions. I don't ...Chris,<BR/>These are all excellent questions. I don't do enzymatic tests for malolactic completion, so the truth is:<BR/>1) I can't tell when it is over; but<BR/>2) I inoculate for it and tend to leave carboys in warmer temperatures for two or three weeks minimum to help it get started;<BR/>3) I BELIEVE (but can't prove) that malolactic begins to soften some of the sharp elbows in a young red wine; and<BR/>4) yes, I inoculate all my reds, and none of my whites for malolactic.jorrayhttps://www.blogger.com/profile/08091347621678409530noreply@blogger.comtag:blogger.com,1999:blog-17085756.post-72222573923834079682009-03-15T12:04:00.000-04:002009-03-15T12:04:00.000-04:00Malolactic fermentation - how can you tell?Great b...Malolactic fermentation - how can you tell?<BR/>Great blog and wine making! Thanks for sharing!<BR/>This picture of all the carboys by the fireplace raises many questions:<BR/>how long? <BR/>how can you tell when the malolactic fermentation is over?<BR/>How is the taste affected?<BR/>Do you do it for all red varietals?Anonymoushttps://www.blogger.com/profile/16952460929197348879noreply@blogger.com