Re: MLF in barrel?

I just finished adding sulfur dioxide to 112 barrels of 2005 wine this week.
Thirty PPM of SO2 was added to the grapes at the crusher, but no additional
SO2 was added until MLF finished. After fermentation, the wines were placed
in tanks for a couple of weeks and then moved into barrels for aging.
Over the past three months, 50 PPM of sulfur dioxide was added as each wine
finished MLF, but about 1/3 of the barrels when without SO2 from early
October, 2005 until January 11, 2006.
--
Lum
Del Mar, California, USA

"RD" <rddamiani@xxxxxxxxx> wrote in message
news:1137765758.070469.217530@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
> I've felt the same way, but I'm working up the nerve to do it this
> year. I'm hoping to get some feedback from those who've done this -
> particularly with reds.
> RD
>



.

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