I am making about 35 gallons of apple cider, and I want it to taste as close
to vinifera wine as possible. I want to encourage malolactic, but I am
worried it has too much sulfite to let the malolactic bacteria do their
thing effectively. Is there something I can do to measure sulfite? And if
there's too much, is there something I can do to make malolactic
fermentation happen, anyway? Would innoculation create bad consequences if
malolactic didn't take?

TIA

Vic