The Sangiacomo Chardonnay in the Pod is smelling and tasting wonderful, but the malolactic fermentation is moving too slowly for my comfort.
I picked up a 2.5 gram pack of the Enoferm Alpha ML culture from Vinquiry, prepped it and pitched it into the Chardonnay on 8/06/2008. I have maintained the Pod temperature at 70° F.
Several days ago (8/18) I sampled the Chardonnay for malic analysis, which returned 1.33 g/L, a drop of only 0.18 g/L (±) in almost two weeks.
The alcohol is not sky-high (14.6%-14.7%) and the temperature is conducive. I can't imagine the pH is under 3.4 but I guess I should measure it to be sure. Anyway, I was hoping to be ready to add SO2 this week. Patience…
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