DasK
Senior Member
- Joined
- Nov 29, 2010
- Messages
- 112
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I went to my local homebrew store and picked up some malolactic bacteria tonight in preparation for a batch of apple I'm about to start.
They had two vials, so I went ahead and got the second one thinking that I could use it on a chardonnay I've had sitting in bulk for a while now. Fermentation has been complete for over a month.
Is it ok to add this now? Or should I forego it?
If it's too late, I am about to start a malbec and wondering how it would do on it.
They had two vials, so I went ahead and got the second one thinking that I could use it on a chardonnay I've had sitting in bulk for a while now. Fermentation has been complete for over a month.
Is it ok to add this now? Or should I forego it?
If it's too late, I am about to start a malbec and wondering how it would do on it.