> I assume you're planning to put wine through Malolactic fermentation also to
> stabilize wine and help bring TA back down..

Absolutely. I'm looking forward to a *good* Malo this time.

2 years ago got really bad advice from a brew supply shop - one guy
handed me a Malo culture, and when I came back for more acid, the other
guy handed me a blended acid pack. LOVE how citric and malo *don'*
combine well.

Cheers,

David

p.s. 2 hours after pitching the starter, ferment is already underway.
WELL underway.