My Rubarb Grape is very tart so I would like to do ML fermentation to see if I can reduce that a little. Any recommendations for a solid ML bacteria? Primary fermentation is done and it’s still air-locked and off-gassing. I haven’t added K-meta since the pre-fermentation dose. I used 71B but it had trouble getting started so I pitched EC1118 and that did the trick.
Best ML Bacteria for a Finished Rhubarb Wine?
- Thread starter ChuckD
- Start date
