Q. I heard Red Wines should go thru Malolactic conversion.
How do I accomplish this?
A. Stop!!! Don't do it! Most kits have been tartrate stabilized
prior to concentrating. They contain a very high proportion of malic
acid which if converted would result in a very high pH and a flabby
unstable wine. Further, sorbate in kits reacts with the malolactic
bacteria to produce hexadienol, basically a strong stinky odor of rotting
geraniums.