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cmsben61

House Swine
Joined
Jun 1, 2015
Messages
145
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Location
Northern Illinois
What is everyone's opinion on using a liguid malolactic bacteria? I am on my
third pinot noir kit and I am considering giving it a try with a part of the batch.
I would be interested in seeing how much of a difference it makes in the final product.
 
If you want to test it to be sure, that's understandable, but it is likely to have undesirable results. When I make wine from a kit I try to prevent malolactic fermentation. It's used on juice and grapes, rather than kits.
 
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