I have a amarone bulk aging and already sulfited it so it’s too late for MLF. I️ used this yeast to handle the Malic acid tartness. If this yeast uses Malic acid should that take care of the tartness since it uses it up? Not sure if this is similar to using MLF. I’m not familiar about how to MLF but next time maybe I️ should try it out? Might need some help when that time comes. I️ just ordered 10 gallons of Barolo. These are some of my favorite wines and I’m not sure if I should be MLF ing them? It also seems like I️ should have added some grape skins to my amarone but again I’m too a mature. I️ did get 13.5% alcohol so that should be ok for my first go at this. Thanks!!