Hi there,
Being a newbie I have lot's of questions about the wine making process. One question is about Malolactic fermenation. Is it something that occurs natually or should I be including it as a step in each batch of wine that I'm making;assuming it's a type of wine that would benfit from it. How do I know if the batch of wine I'm making needs it or not?
Paul
Being a newbie I have lot's of questions about the wine making process. One question is about Malolactic fermenation. Is it something that occurs natually or should I be including it as a step in each batch of wine that I'm making;assuming it's a type of wine that would benfit from it. How do I know if the batch of wine I'm making needs it or not?
Paul