Chardonnay Ready For Malolactic

This morning the Pod was reading -3° Brix at 70° F on the Chardonnay. I pulled a sample and took it to Vinquiry for analysis. Results:

Alcohol	14.67	% (v/v)
Malic Acid	1.51	g/L
Glucose+Fructose	ND

This confirms that the wine is bone-dry and ready for inoculation with malolactic. If I have any culture in my stash I will add it tomorrow.

I was talking with Greg Snell today and he asked if I had learned anything important so far regarding fermenting Chardonnay in the Pod. What I have learned about this specific juice is DO NOT TRY TO FERMENT IT UNINOCULATED.

I have had a pre-fermentation juice sample in my refrigerator since July 12 and it is not showing even the barest hint of the onset of fermentation. This is the most stable juice I have encountered in over 20 years. I have no explanation for it.