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Troubleshooting Malolactic Fermentation
Donald Coustan — Jamestown, Rhode Island asks,
This year’s harvest from my 20 Cabernet Franc vines made 7 gallons (26.5 L), which I fermented in two plastic fermenters to a gravity of 1.000 and then started malolactic fermentation. I then transferred into two 3-gallon (11-L) carboys and a 1-gallon (3.8-L) carboy. It has now been just about 10 days and malolactic fermentation seems to be going well (slow bubbling) but one of the carboys has nice, fairly clear red wine while the other has cloudy wine. I checked pH and the cloudy wine was 3.77 while the clear wine was 3.57. Can you offer any explanation?