My apple wine spontaneously started MLF this year so I let it finish. I have to say I am pleased with the results. It had pretty harsh acids before and now it is much smoother and softer on the palate.
I have done a number of apple wines with mlf as it does smooth it out a lot. I have heard some guys do blackberry with mlf also but I have never done that.
I actually have a cider (with pear) fermenting right now. If I would put this through MLF, does it add to how long I have to age it. I was hoping to drink this by the summer, but I'm willing to wait if it makes it better.
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