A friend believes he has put too much Leucofood into his wine (to help start MLF) and believes it has given his wine an off odor.
Has anyone ever experienced or heard of the problem of too much Leucofood causing a problem, and what could be done about it?
Thanks
Jeff
Did MLF ever start? If the off flavor is there after fermentaion had completed he is mostly likely stuck with it....although it might age out or he might be able to fine it out.
He is not sure if MLF is complete, or even started in some carboys.
But I'm not ebntirely in agreement with his diagnosis of the problem - I've never had a Leucofood issue.
Anyway, you've never had that problem?
Jeff
"Droopy" wrotC:DRIVE_E
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