Clyde, et al.
MLF is not recommended for kit wines as sorbate is an additive that is
included with the kit which the 'directions' instruct the wine-maker to add.
Remember this equasion; Sorbate + ML = Geraniums! Your wine will come out
smelling and tasting like geraniums and there is _nothing_ you can do to
correct it.
Joanne
from the wild places of Albuquerque, New Mexico

"Clyde Gill" > wrote in message
om...
> (glad heart) wrote in message
. com>...
> > Conceivably, I'd like to attempt MLF this coming season. I've
> > generally worked with non-concentrated pasteurized juice in the past.
> > Is MLF an option for this type of must? I know it's not an option for
> > a concentrate.
>
> I've never made kit wine, but I bet if the pH is above 3.3 and you add
> MLB then keep it at 70F, you'd see MLF occur. Same goes for your
> pasteurized must. Initial sulfite levels will dictate a roll, but I've
> evidence that total SO2 levels do not totally inhibit MLF.... contrary
> to what some wise men are saying these days.
>
> I may "ameliorate" the must with a few pounds of
> > grapes. I'm not equipped to make wine from grapes themselves which I
> > know is the usual context for MLF.
> >
>
> I suspsect that MLF is not usually done with 'kits' because it changes
> the balance of the wine. Best to look at your starting parameters (TA
> vs pH) and go from there. MLF greatly influences these important
> factors, so it's wise to monitor and possibly adjust these
> accordingly.
>
> clyde