Straight from the Press
Filling a 5 gallon carboy from new wine collected from the press. The wine is now about 10 days old. The fermentation is basically complete but malo lactic culture will be added to convert the harsh malic acid to a more mellow lactic acid. This is common practice in the wine industry as it also is a safeguard against an unexpected malo lactic fermentation after the wine is bottled resulting in fizzy wine or possible exploded bottles.
Straight from the Press
Filling a 5 gallon carboy from new wine collected from the press. The wine is now about 10 days old. The fermentation is basically complete but malo lactic culture will be added to convert the harsh malic acid to a more mellow lactic acid. This is common practice in the wine industry as it also is a safeguard against an unexpected malo lactic fermentation after the wine is bottled resulting in fizzy wine or possible exploded bottles.