They were very ripe, as a matter of fact. I didn't know that had
anything to do with the amount of malic acid. To answer you other
question, no, I didn't put anymore SO2 in at press. I'm going to give
it another week and rack off the lees. Last year I have equally ripe
grapes and didn't add MLF. We racked off the lees at about 4 weeks
after press - that worked out fine.

So what is the connection of ripeness to Malic acid?