MLF in Fruit Wines

Just wondering if anyone has ever tried to use a MLF in fruit wine after transferring to the secondary. I'm preparing to do a chokecherry and was thinking it might be nice to have the buttery characteristics of a wine that has undergone the process.

Any thoughts on the topic let me know
Jeff

You need a very tart wine, high in malic acid, for MLF to be sucessful- otherwise the wine just tastes "flabby" and boring.

Apple wine is a good one for MLF if you want to reduce the tartness in the wine. Chokecherries might work, but I've never tried it. I've made hundreds of gallons of chokecherry wine, but my favorite way is dry and with a little oaking. I don't know if I'd like it after undergoing MLF.

How long and with how much would you oak the apple wine? American or French oak?

JayDubWill said:

How long and with how much would you oak the apple wine? American or French oak?

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I've found that I like medium toast the best, and often French oak because it's less harsh. But I've used light American as well, and it imparts a "vanilla" flavor that is pretty nice.