Thad,

I'm glad to hear that the juice was that yummy - I'm leaning toward the
Brewking at this point since I've had good experiences with their kits so
far.

Regarding MLF, let me take a stab at answering your questions (I don't claim
to be an expert).

Why is it done? The reasons a
-biological stability - many wines, reds in particular, will undergo MLF
naturally at some point, so it's better to induce it and get it done
-flavor profile - the wine will taste softer when the malic acid is
converted to lactic acid, and there are by products, like the buttery taste
you mention, that many people like
-acid adjustment - MLF is one way to reduce the acidity of a wine that is
too acidic

Why would it make a wine flabby? Wines are flabby if they don't have enough
acidity. The juice in kits contain a lot of malic acid, and the acid
profile is intended to be the acid profile upon completion of the wine for
the best flavor. If you converted the malic acid to lactic acid it would
reduce the overall acidity and acid profile, so the taste would not be as
intended, and most likely flabby because of too little acidity. I guess you
could remedy that by adding tartaric acid, but the flavor profile might not
be good.

Why would wine made with grapes be different? It isn't, except that it's up
to the winemaker to decide what the flavor profile will be. If you've put
all your pinot's through MLF and they've come out fine, it's probably
because they started out with enough acid, beyond the malic, to taste good
after MLF. Like you said, it's a stylistic aspect of winemaking.

I hope that's helpful.

Ed


> 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.
>