Is there a thread or sticky somewhere in here talking about MLF?
I haven't experimented this in my 4 years of wine making and I think all commercial reds go through this at the factory, yes/no?
There has to be a benefit to have a red wine go through MLF.
when to start?
what to check?
how long it may take?
what to use to get it started?
real good benefits?
should I not even consider this as a home wine make? too complicated or expensive?
do people here regularly have their reds go through this process?
Pros, cons??
I haven't experimented this in my 4 years of wine making and I think all commercial reds go through this at the factory, yes/no?
There has to be a benefit to have a red wine go through MLF.
when to start?
what to check?
how long it may take?
what to use to get it started?
real good benefits?
should I not even consider this as a home wine make? too complicated or expensive?
do people here regularly have their reds go through this process?
Pros, cons??
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