Hello,
I've read two different ideals when it comes to MLF.
One respected author states "adding the culture is always called for when acid levels in reds are high (TA>0.7) and two thirds of sugars have been consumed. If TA has been adjusted to ~0.5, you wouldn't need to add malolactic acid".
A second author doesn't clearly specify TA levels, but reference to begin MLF once primary fermentation is nearly complete, Brix=0.
I read the former author first, as my cab sauv TA=0.9 after crushing. So I began MLF at Brix = 7 (original Brix was 21.2).
My cab franc has a current TA=0.5 and Brix=10 (started 21.4). Haven't added MLF here -- debating whether or not I should.
I've read two different ideals when it comes to MLF.
One respected author states "adding the culture is always called for when acid levels in reds are high (TA>0.7) and two thirds of sugars have been consumed. If TA has been adjusted to ~0.5, you wouldn't need to add malolactic acid".
A second author doesn't clearly specify TA levels, but reference to begin MLF once primary fermentation is nearly complete, Brix=0.
I read the former author first, as my cab sauv TA=0.9 after crushing. So I began MLF at Brix = 7 (original Brix was 21.2).
My cab franc has a current TA=0.5 and Brix=10 (started 21.4). Haven't added MLF here -- debating whether or not I should.