This is related to my earlier post about the taste of the wine after primary fermentation. Should I consider using malolactic fermentation on a plum wine? I read conflicting views. Some say don't do it on a fruit wine. Others say plums have a high malic acid content and are candidates for MLF.
I'm trying to improve a rather harsh taste present at the end of primary fermentation. Should I consider MLF or should I do something else?
thx,
feffer
P.S. once I get this into secondary, I won't pester the forum so much, but for now I really appreciate it.
I'm trying to improve a rather harsh taste present at the end of primary fermentation. Should I consider MLF or should I do something else?
thx,
feffer
P.S. once I get this into secondary, I won't pester the forum so much, but for now I really appreciate it.