Coyote Creek
Junior
- Joined
- Oct 14, 2011
- Messages
- 28
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what Malolactic Fermentation is? The more I read about it it's getting way more technical than where I am at in my wine making experience. After you have fermented to dry say 0.999 is it something that takes place after the initial fermentation? Is it something you can see? Everything I pulled up on google was trying to take me back to chemisty in college with all the chemical brakedowns.
What got me to really reading about it was someone on here had posted about sweetening a red wine. They asked something about adding K Sorbate before backsweetening but worried that their wine may be in Malo and what it would cause to the wine. This got me to thinking about my Blackberry that is ready to be backsweetened as it is at .990 and I am ready to sorbate it.
Thanks for any help explaining,
CC
What got me to really reading about it was someone on here had posted about sweetening a red wine. They asked something about adding K Sorbate before backsweetening but worried that their wine may be in Malo and what it would cause to the wine. This got me to thinking about my Blackberry that is ready to be backsweetened as it is at .990 and I am ready to sorbate it.
Thanks for any help explaining,
CC