Sept. 18: The Malvasia has finished fermentation and the yeast has settled to the bottom of the carboy. So I wanted to do a another racking to clean up the wine before it goes into the cellar.
There's nothing too exciting about racking... it's more of a logistical problem of having the correct size of clean carboys to rack into.... e.g. there is always wine loss during ranking. For this racking, I lost about 1/2 gallon of wine.
As I racked the wine, I tasted it as I always do.... it still has a nice floral nose, tart acid. No sign of any H2S smell.
One carboy seems like it had softer acid than the others, so it probably went though ML fermentation and the others did not ....yet....
My experience with ML fermentation is that a wine goes through ML fermentation when it wants... you cannot control it... just recognize and test when it does occur.
The next step for the Malvasia is that the carboys will get moved into the cellar as soon as I make space by bottling some wine that is ready.
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