I just have my first batch of grapes starting to ferment. We harvested Foch with a TA of 9, PH 3.3, Brix 18 (1.8 pounds of sugar added). I disolved 4 campden tablets in 5 gallons of must. Yeast the next day. Temps in mid 60s.
Do I need to use a Malolactic bacteria culture to start the ML or will it occur naturally?
If I do need to add a culture....when and can you recomend a culture (and where to purchase it) for such a small batch of grapes?
Herman snipped-for-privacy@earthlink.net