Hi,
It is said that after primary fermentation, Malolactic Fermentation has to be done to make sure that it will crete the buttery mouthfeel, but in my country I could not find any ? in some videos they use Dry " Malolactic Bacteria - Viniflora CH16 " first of all is there any other way to achieve this without using this product ? if so how do you do it ? also should this method needs to be used in fruit based wines ? what do you think ?
It is said that after primary fermentation, Malolactic Fermentation has to be done to make sure that it will crete the buttery mouthfeel, but in my country I could not find any ? in some videos they use Dry " Malolactic Bacteria - Viniflora CH16 " first of all is there any other way to achieve this without using this product ? if so how do you do it ? also should this method needs to be used in fruit based wines ? what do you think ?