Sorry if this is already covered in the forums somewhere but I need a little advice.
I'm in full swing of my winter winemaking and working some of the leftover kits from the close out of Spagnol's Vancouver so I got the kits for half price or less.Some of them are mid to high end red kits so on a discount buy I thought I'd experiment a bit. I did a Chilean Melbec from juice that came of too tart but and did a 2nd fermentation with MLF that dialed that up right smartly. But some of the kits suffer of the same thing - too tart. But besides I've been told that MLF is not a good idea and expensive to you. I did inherit some AcidX and some Acid Blend packages. But I'm getting eye crossed on the net whether it will help and how?
I'm in full swing of my winter winemaking and working some of the leftover kits from the close out of Spagnol's Vancouver so I got the kits for half price or less.Some of them are mid to high end red kits so on a discount buy I thought I'd experiment a bit. I did a Chilean Melbec from juice that came of too tart but and did a 2nd fermentation with MLF that dialed that up right smartly. But some of the kits suffer of the same thing - too tart. But besides I've been told that MLF is not a good idea and expensive to you. I did inherit some AcidX and some Acid Blend packages. But I'm getting eye crossed on the net whether it will help and how?