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Wino-Nouveau

wrote:
> The geranium smell is generated if MLF didn't finish and sorabate is in
> the wine when MLF kicks off again. Usually MLF is for dry wines,
> especially for beginners. If the wine is dry and the MLF is complete
> you don't need sorbate. Just make sure the SO2 levels are good. Are you
> making a dry wine? If you are making a residual sugar wine you should
> inhibit MLF most of the time. If it is a dry red and a bit acidic, time
> might reduce the acidity. Cold stabilization would reduce acidity or
> Potassium Bicarbonate could be used.
>
> Bob
>
Thanks Bob ...

That is what I thought. I will make sure that the malic has been
converted via testing.

I wanted to top up with a kit wine that had sorbate added t it (an old
wine kit that was made when I used to follow the directions "exactly"
and added the sorbate even though it was dry).

Just to be safe though I will probaly just buy a couple bottles of
store bought and top up with that.

Thanks again Bob...

Roger