MLF and Kits

Would a kit wine benefit from MLF? I was looking at getting a couple of bid red kits of varietals that when they are grape must, MLF is typically done. With them being kits and having acid adjustments made to them, is MLF needed or has anyone still done it?

Thanks

No, you don't do MLF on kits as they have been preadjusted already.

Thanks Mike!

ibglowin said:

No, you don't do MLF on kits as they have been preadjusted already.

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... I am not so sure. Some kit contains Malic acid, like the first one I did.

It is my understanding that you should NEVER inoculate kits with MLF bacteria.

berrycrush said:

... I am not so sure. Some kit contains Malic acid, like the first one I did.

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which kit was that? Vineco, Cellar Craft, Winexpert, and RJ Spagnols kits should not go through MLF. Other brands, I don't really know, but I doubt that Paklab, and Advintage kits should be put through MLF.

Well I am SURE…….

Don't mess with MLF and a kit.

berrycrush said:

... I am not so sure. Some kit contains Malic acid, like the first one I did.

Click to expand...

cpfan said:

which kit was that? Vineco, Cellar Craft, Winexpert, and RJ Spagnols kits should not go through MLF. Other brands, I don't really know, but I doubt that Paklab, and Advintage kits should be put through MLF.

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this one:

ibglowin said:

Well I am SURE…….

Don't mess with MLF and a kit.

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Would you care to explain why the Malic acid in the Kit should be bottled in your wine?

Because kits have been pre-adusted from the manufacturer so you don't need to do MLF.

Probably the best explanation as to why you should never attempt MLF on a kit wine comes right from Daniel Pambianchi's book Techniques in Home Winemaking.

Do NOT attempt MLF on kit wines because these types of juices have been tartrate-stabilzed during their production and thus contain a very high proportion of malic acid, which would be converted to lactic acid. The resulting wine would have very little acid (taste flabby), and a high pH making it very susceptible to bacterial infections....

ibglowin said:

Probably the best explanation as to why you should never attempt MLF on a kit wine comes right from Daniel Pambianchi's book Techniques in Home Winemaking.

Do NOT attempt MLF on kit wines because these types of juices have been tartrate-stabilzed during their production and thus contain a very high proportion of malic acid, which would be converted to lactic acid. The resulting wine would have very little acid (taste flabby), and a high pH making it very susceptible to bacterial infections....

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So you are saying DON'T do MLF not because there is no need, but because the contrary, there is too much Malic acid in it. Then doesn't so much Malic acid make it a ticking bomb in the bottle?

No, Malic Acid isn't explosive to my knowledge.

I wouldn't if I were you

ibglowin said:

Probably the best explanation as to why you should never attempt MLF on a kit wine comes right from Daniel Pambianchi's book Techniques in Home Winemaking.

Do NOT attempt MLF on kit wines because these types of juices have been tartrate-stabilzed during their production and thus contain a very high proportion of malic acid, which would be converted to lactic acid. The resulting wine would have very little acid (taste flabby), and a high pH making it very susceptible to bacterial infections....

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You'll find an almost duplicate of that statement in WineMaker's "Guide to Wine Kits"
In addition, Tim V. states the following:
"Also, there are some situations in which a small amount of sorbate may be present in juices or concentrates. Malolactic fermentation in the presence of sorbate yields hexadienol, which produces the odor of rotting geraniums".
I agree with Mike, and WineMaker mag.

If you needed to do MLF on a kit wine you would have had one of these inside the box………..