- Mar 9, 2021
- Reaction score
Hello all, I need your help/advice. I have wines that are about one month past primary fermentation. I’m concerned my Reds did not complete malolactic fermentation, so instead of paying to have them tested, I’m just going to add more cultures. This is where my question lies… What if I take a little bit of the cultures from each of the carboys and put it into the Chardonnay? I know it’s not the right amount of cultures however would it impact the flavor and smoothen it out just a slight bit? Typically white wines don’t go through malolactic fermentation however I do drink a few that do and enjoy them. I guess I’m just wondering if you can partially incorporate some malolactic fermentation for flavor?