Malolactic in Kit Wines:

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.