Norton and malolactic fermentation

[Norton]

Anyone here tried a malolactic fermentation with Norton? I have two 3 gallon carboys of it going now that have been in secondary for about a month and am considering it.
I also have a six gallon carboy that I made using the skins, water and sugar after the first pressing of the above. Don't know if that would ever be appropriate for malolactic fermentation but if anyone has tried it I'd like to hear how it turned out.


Sent from my iPad using Wine Making

 

[cmason1957]

Most Norton's are put through MLF. The acid is usually pretty high on Norton.

Not sure about the second run, it would depend on the pH and TA, I would guess. I have some second run Chocolate Cherry Norton Port that I have not added MLF to, but the alcohol is well above 15%.