I was adding my malolactic bacteria to my fermented wine and by mistake added some to my finished 3 gallon carboy of red wine ready to be bottled.Is this going to be a problem?If so does anyone have a solution.It has the correct amount of SO2.
I was adding my malolactic bacteria to my fermented wine and by mistake added some to my finished 3 gallon carboy of red wine ready to be bottled.Is this going to be a problem?If so does anyone have a solution.It has the correct amount of SO2.
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