That's what I'd try for sure. Why are kits are "acid balanced" with lots of malic acid, when we use MLB to get rid of the stuff in grape wines? I find kits to be tart, and that's what I think it is, malic acid. Makes no sense and I'd like to find out for myself. If it sucks, fine, lesson learned. I've run chromos on kits, that malic spot glows like a flashlight. Why does it work for grape wines but not kits? Our great grape wines exist with tartaric and lactic acid............My only hesitation is the concern that the manufacturers use sorbate in the production process, that'll bust the whole deal.