Let’s Talk Malo

Back in August, I added malolactic bacteria (the “malo”) to my pressed wine so that second fermentation (aka. malolactic fermentation, aka. MLF) would begin. More specifically, I added MBR 41 because it can tolerate high alcohol, high PH, and high SO2 levels, all of which are typical for red wines from Texas. It was not […]

Let’s Talk Malo