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Malo Lactic Blends
I am going to blend off two identical type batches of white wine, one ML
fermented and the other not. It certainly tastes better mixed than either batch separately. ( I got the idea from Napa Valley wineries who blend ML portions of Chard). Question, after blending, will another ML fermentation start up again due to the malic acid in the non-ML batch? I plan on keeping the SO2 at 30ppm - 40ppm max. I don't like the sulphur taste and don't want to go higher. Anybody konw? Thanks. Lou in NJ. |
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