Hey All!
This is my first of what will likely be many posts here as i dig deeper into this new hobby. I had a question regarding MLF and what the effects would be of not doing it. Im trying to get as close to the bold and rich red wine style with vegetables that have little to no malic acid. It may not be possible and I'm just being naive but I thought it would be fun to try! I read that adding malic acid wouldn't be the same as it would be D-malic and not L-malic.. thus not allowing MLF to occur. My question is.. is this even a necessity or could I get close to that red wine feel with the addition of tannins and maybe tartaric acid alone? A secondary question is regarding yeast selection and how much that would contribute to achieving the right taste/ feeling? Do any of y'all have any experience trying to make wines that are closer to dry reds without the use of grapes? If so any advice for this newbie would be greatly appreciated!!
This is my first of what will likely be many posts here as i dig deeper into this new hobby. I had a question regarding MLF and what the effects would be of not doing it. Im trying to get as close to the bold and rich red wine style with vegetables that have little to no malic acid. It may not be possible and I'm just being naive but I thought it would be fun to try! I read that adding malic acid wouldn't be the same as it would be D-malic and not L-malic.. thus not allowing MLF to occur. My question is.. is this even a necessity or could I get close to that red wine feel with the addition of tannins and maybe tartaric acid alone? A secondary question is regarding yeast selection and how much that would contribute to achieving the right taste/ feeling? Do any of y'all have any experience trying to make wines that are closer to dry reds without the use of grapes? If so any advice for this newbie would be greatly appreciated!!