- Apr 22, 2020
- Reaction score
I’m a new at the game and am thinking of making a Chardonnay from a kit but I like very buttery oaky chardonnays. I’ve heard the acids in kits are already balanced so there’s no need for malolactic fermentation. But if I want the flavor characteristics from malolactic fermentation could I add malic acid in the beginning then do malolactic fermentation after the primary fermentation?