Does malo bacteria work in the same way as yeast in the sense that the initial amount of bacteria present activates and then generates more bacteria to be able to attack all the malic acid ?
Or is the only bacteria working just whatever you’ve added? So if you were to underdose then the ‘malic to bacteria’ ratio could stress the bacteria and lead to incomplete mlf? I should have just enough, but begs the question if I did indeed short the bacteria a little would it be cool or na?
I have 1g for 350lbs
Or is the only bacteria working just whatever you’ve added? So if you were to underdose then the ‘malic to bacteria’ ratio could stress the bacteria and lead to incomplete mlf? I should have just enough, but begs the question if I did indeed short the bacteria a little would it be cool or na?
I have 1g for 350lbs