Hi all, after making only fresh grape wine for many years I've decided to a stab at a kit this year. I picked the Amarone En Primeur kit and will be make 3 of them together so I can bulk-age in my demijohn. Question with fresh grape I always balanced my must before fermentation making sure ph, acidity and sugar were in check and after fermentation I usually (depending on the grape) went with MLF. Any thoughts or input on doing this for this premium kit. Is it frowned upon to try and adjust a kit and or perform mlf on kits.
Thanks
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Thanks
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