- Apr 22, 2020
- Reaction score
I read if you put a wine with citrus acid through MLF it will produce acidic acid and taste like vinegar. I did a 2nd run wine through some merlot skins and used water and grape concentrate to do it and I’m talking about standard frozen grocery store grape juice concentrate not a wine specific one. I saw on the concentrate can that they added citric acid to it. Does anyone know if it’s safe to put it through MLF? Has anyone tried putting a wine from grape juice concentrate through MLF? How about for fruit wines not from citrus fruits, like blueberries?