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malolactic fermentation
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 |
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