Stella
Junior
Brand new winemaker and I have about 8 gallons of various fruit wines that have just finished primary fermentation or will be finished soon.
If I don't want malolactic fermentation to occur, or if I want to decrease its effect, could I try putting some of the 71B yeast in there? If so will I need to add some sugar with it? If this were to work would doing it as a small additional fermentation be worth it?
(My abv% is around 10% so I can increase my alcohol a bit if need be. Also I didn't dilute anything so my apple and blackberry wines are 100% fruit based which makes me think there is a LOT of malic acid?)
For future reference would using 71B as my primary fermenting yeast be useful or would the effect on an undiluted apple wine be worth it?
Thanks for any help.
If I don't want malolactic fermentation to occur, or if I want to decrease its effect, could I try putting some of the 71B yeast in there? If so will I need to add some sugar with it? If this were to work would doing it as a small additional fermentation be worth it?
(My abv% is around 10% so I can increase my alcohol a bit if need be. Also I didn't dilute anything so my apple and blackberry wines are 100% fruit based which makes me think there is a LOT of malic acid?)
For future reference would using 71B as my primary fermenting yeast be useful or would the effect on an undiluted apple wine be worth it?
Thanks for any help.
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