I guess I'm confused on the purpose of ML fermentation. I understand
it is to lower the amount of lactic acid, but why would it leave the
wine flabby? Lets say you harvest grapes at just the right time.
Everything is balanced. You pitch the yeast and let it go. Then you
choose to put the wine thru MLF, sometimes it even happens
spontainiously. Wines made fresh don't come out flabby. Why would
the kit differ? I'm not trying to argue or say Tim Vandergrift
doesn't know what he is talking about. He probably knows everything
there is to know about kits, but what is the difference in the acid
balance of kits, and how it reacts to MLF? I've put all my Pinot's
thru MLF as just a matter of course, even when the numbers look
perfect. I've just considered MLF a stylistic aspect of my
winemaking. Great, now I'm jinxed. Now that I know they could come
out flabby, the next one will!
Is the only purpose of MLF to lower acid? The buttery, smooth flavors
are just a benificial side affect?
I've only tasted one Viognier that had undergone MLF, and it was
fantastic. I appreciate the "crisp, fruity" flavor most wineries are
trying to retain, but personally, I feel it is a much more enjoyable
wine having gone thru MLF.

> Thad, do not put a wine kit through MLF. Kits are balanced for
> acids. Best results if you build it as per instructions. MLF will
> raise pH too much. Product will be flabby and unstable.
> Chaptalization is fine if desired. Those comments from a recent
> conversation I had with Tim Vandergrift of Brew King.

Ed. Yes, there were very distinct differences between the kit
Viognier and fresh pressed Chardonnay's. I cant really say if it was
because one is fresh and the other was a kit, but the Viognier smelled
and tasted a little "cooked".
The Viognier juice was much more aromatic and fragrant. A wonderful
juice just to sip. I had to threaten my wife to keep her out of it.
The best Chardonnay's could only wish to have half of the depth and
character of the Viognier.

>Since you usually use grapes, what was your impression of the juice
in the
>BK kit once you added the water? Did it seem to have different
varietal
>characteristics from what you're accustomed to with Chardonnay?

Thanks,

Ed