I have a 8 gallon batch of wine from St.Croix grapes. It was very acidic and I have not been able to bring the acid down enough. I tried a sample backsweetened to 1.01 and it is very good. My problem is it has been through MLF and I am not sure I want to risk the batch going geranium on me. From what I read Lysozyme will prevent mlf from starting or restarting or stop it if it is in progress.
Has anyone used it? Did it work? How much does it take per gallon? There are not a lot of suppliers carrying it and the stuff I found was $30 for 2 ounces.
SJO
Has anyone used it? Did it work? How much does it take per gallon? There are not a lot of suppliers carrying it and the stuff I found was $30 for 2 ounces.
SJO