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(glad heart) wrote in message . com>...
> Conceivably, I'd like to attempt MLF this coming season. I've
> generally worked with non-concentrated pasteurized juice in the past.
> Is MLF an option for this type of must? I know it's not an option for
> a concentrate.

I've never made kit wine, but I bet if the pH is above 3.3 and you add
MLB then keep it at 70F, you'd see MLF occur. Same goes for your
pasteurized must. Initial sulfite levels will dictate a roll, but I've
evidence that total SO2 levels do not totally inhibit MLF.... contrary
to what some wise men are saying these days.

I may "ameliorate" the must with a few pounds of
> grapes. I'm not equipped to make wine from grapes themselves which I
> know is the usual context for MLF.
>

I suspsect that MLF is not usually done with 'kits' because it changes
the balance of the wine. Best to look at your starting parameters (TA
vs pH) and go from there. MLF greatly influences these important
factors, so it's wise to monitor and possibly adjust these
accordingly.

clyde